Speciality cheese
Mozzarella
Italy — Campania and southern Italy. Buffalo mozzarella is documented in Campania for centuries; cow's-milk 'fior di latte' is made throughout Italy.
PDOMozzarella di Bufala Campana. PDO for buffalo-milk mozzarella; 'mozzarella' itself is a TSG/generic name.
Profile
- Milk
- Water buffalo's milk (di bufala) or cow's milk (fior di latte).
- Pasteurisation
- Varies; most is pasteurised.
- Texture
- Soft, springy, moist, layered strands.
- Flavour
- Milky, fresh, slightly tangy.
- Aroma
- Fresh milk.
- Rind
- None — a smooth skin.
- Typical maturation
- None
Tasting & pairing
Compare fresh mozzarella and low-moisture pizza mozzarella. Use the tasting wheel.
Food
- Tomatoes and basil
- Pizza
- Olive oil
- Peaches
Drinks (non-alcoholic)
- Sparkling water
- Lemonade
Optional, if you drink alcohol: Light white wine.
Storage: Refrigerate in its liquid; eat within a few days; serve at room temperature.
How it's made
- Method
- A pasta filata (stretched-curd) cheese: the curd is acidified, then kneaded and stretched in hot water until smooth and elastic, shaped and put in brine.
- Cultures
- Thermophilic culture or whey starter (or citric acid in quick home methods).
- Coagulation
- Rennet
- Curd handling
- Curd acidifies, then is stretched in water at about 80–90 °C.
- Pressing
- None.
- Salting
- Brined.
- Ageing
- None — fresh.
At home: Intermediate home make
The 30-minute citric acid method is a great first stretched cheese.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- Mozzarella di Bufala Campana PDO — Consorzio di Tutela Mozzarella di Bufala Campana
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.