The history of mozzarella
The origins of mozzarella date back to ancient Rome, when cheese began to be made from the milk of water buffaloes imported from Asia. In Campania, an area renowned for its quality dairy products, a traditional method of making mozzarella from buffalo milk, known as 'mozzarella di bufala', gradually developed. This name is a Protected Designation of Origin (PDO), which means that only cheeses produced in certain regions of Italy can bear this designation.
Production of mozzarella
Making mozzarella is a demanding process that requires precision and experience. Traditionally, mozzarella is made by heating milk (buffalo or cow's milk) and adding a curdling enzyme (rennet) to cause the milk to curdle. The resulting curd is cut into small pieces to separate the whey and then stirred and heated until it is the right consistency. The resulting mass is dipped several times in hot water and stretched until it acquires a characteristic soft texture. It is then moulded into various shapes, most commonly balls. Finally, the mozzarella is cooled in cold water and then salted.
The mozzarella has a snow-white colour and a very thin, shiny rind. The texture of the young cheese is quite elastic and pliable and can be cut quite easily. This makes it different from burrata, which is only firm on the outside and creamy to liquid on the inside. As the cheese matures, it becomes softer and its flavour intensifies.
Types of Mozzarella
There are several types of mozzarella, which vary according to the method of production and the ingredients used:
- Mozzarella di Bufala Campanatraditional buffalo milk mozzarella, which has a richer and creamier taste than cow's milk mozzarella.
- Fior di Latte: Mozzarella made from cow's milk, which is more common outside Italy. It has a milder taste and is more affordable.
- Affumicata: Smoked mozzarella which gets its unique flavour from the smoking process.
- Bocconcini: Small balls of mozzarella often used in salads or as an appetizer.
Mozzarella is used in many recipes. It is perhaps best known for its role in Italian cuisine, especially in pizzas and salads. Caprese salad combines slices of mozzarella with tomatoes, basil, olive oil and balsamic vinegar. But mozzarella is also great for melting, making it popular in dishes such as lasagne, baked pasta and various baked sandwiches. Mozzarella can also be fried.
