About Mozzarella cheese

Mozzarella originated from southern Italy, the Campania province. Originally, mozzarella was produced from the buffalo milk (mozzarella di bufala), now it is produced from the cow milk (fior di latte-flower of milk) as well. The reason is that between the 10th and 11th centuries the large territory of Rome and its suburbs appeared to be boggy, so the cattlemen could no longer breed the cows here. Thats why they started to make the mozzarella from the buffalo milk the buffalos perfectly fitted into the Spartan conditions of grazing.

Mozzarella is famous Italian cheese, an integral part of the Italian pizza. It is also served as dessert and in various salads. Italians are experts in good cheese, since cheese making has emerged on these lands long before the Roman Empire was founded. More than 400 sorts of cheese are produced here nowadays. Still, mozzarella is one of the most popular sorts of cheese among this abundance.

The term Mozzarella is first found cited in a cookbook in 1570, by a cook of the Pope's court. Its worth mentioning that up to the first half of the 19th century mozzarella was not available for sale anywhere because the peasants were making it only for themselves; so, only the cheesemakers' families and their fellow villagers could taste it. Capua was the only town where mozzarella was sold back in 1720. The town inhabitants were just lucky Capua hosted the royal buffalo farm.

Mozzarella is smooth, semi-soft cheese with elastic texture. It has mild, bland taste typical for fresh sorts of cheese that do not undergo the long process of maturing. It is also attributed to pasta filata category the stringy cheese of very elastic consistency; the cheese mass is heated, kneaded, stretched and then formed into different shapes. The term mozzarella derives from mozzare (to cut off).

Mozzarella can be subdivided into two types according to maturing period, storage method and utilization. The first one is namely the fresh or table mozzarella used without thermal processing, mainly as a component in different salads. The fresh mozzarella is consumed within a few days after the production; the storage period of this mozzarella is 2-3 weeks. In order to preserve its qualities it is kept in a weak saline or in whey, in the form of white balls of varying size. The second type of mozzarella is the so called kitchen pizza mozzarella. It is used in dishes that need thermal processing such as pizza; this sort of mozzarella is good at melting.

Shelf-life of this mozzarella makes up to 2 months; during this period the cheese is kept in a vacuum package with no liquid.

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