About Mozzarella Edit

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.

The name "Mozzarella" is derived from the Neapolitan dialect spoken in Campania. It is the diminutive form of mozza (cut), or mozzare (to cut off) derived from the method of working. Scamorza cheese is a close relative, which probably derives from "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese.

The term mozzarella is first found definitively mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "…milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk…"

Types of mozzarella Edit

  • Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk
  • mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk
  • low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the foodservice industry
  • smoked mozzarella
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