Mozzarella

MozzarellaTemplate:Efn is a semi-soft non-aged cheese prepared using the Template:Lang ('stretched-curd') method with origins from southern Italy.

It is prepared with cow's milk or buffalo milk, taking the following names:

• Template:Lang or mozzarella: cow's milk.
• Template:Lang: Italian buffalo's milk.

Fresh mozzarella is white, while the occasional yellow or brown colour of mozzarella comes from the enzyme R110.<ref>Template:Cite journal</ref> Due to its high moisture content, it is traditionally served the day after it is made<ref>Template:Cite web</ref> but can be kept in brine for up to a week<ref>Template:Cite web</ref> or longer when sold in vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.<ref>Template:Cite journal</ref>

Low-moisture mozzarella can be kept refrigerated for up to a month,<ref>Template:Cite book</ref> although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.<ref>Template:Cite web</ref> Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

Etymology

Template:Lang, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of Template:Lang, 'cut', or Template:Lang, 'to cut off', derived from the method of working.<ref>Template:Cite web</ref> The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".<ref>Template:Cite newsTemplate:Subscription required</ref> An earlier reference of Monsignor Alicandri is also often cited as describing mozzarella, which states that in the 12th century the Monastery of San Lorenzo, in Capua, Campania, Alicandri offered pilgrims a piece of bread with Template:Lang.<ref>Template:Cite book</ref>

Types

Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union,<ref>Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle Comunità europee L 317/14 del 26/11/1998.</ref><ref>Template:Cite web</ref> is available usually rolled into a ball of Template:Convert or about Template:Convert in diameter, and sometimes up to Template:Convert or about Template:Convert in diameter. It is soaked in salt water (brine) or whey.

If citric acid is added and it is partly dried (desiccated), its structure becomes more compact. In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.<ref>Template:Cite web</ref>

Sizes and shapes

File:Bocconcini gobeirne.jpg

Bocconcini with a sprig of basil

Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include Template:Lang, which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a slider.<ref name=":0">Template:Cite web</ref>

Bocconcini ('small mouthful'), sometimes called Template:Lang ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser.<ref name=":0" /><ref name="TEFC">The Essential Fingerfood Cookbook, p. 40.</ref> Template:Lang ('small cherries') are cherry-sized.<ref>Template:Cite web</ref> Template:Lang are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.<ref name=":0" /> These balls are packaged in whey or water, have a spongy texture, and absorb flavours.

Bocconcini of water buffalo's milk are still produced in the provinces of Naples, Caserta, and Salerno, as Template:Lang, in a process that involves mixing freshly produced Template:Lang PDO with fresh cream. A Template:Lang PDO is also made, which is simply Template:Lang PDO, produced in the egg-sized format.

When twisted to form a plait, mozzarella is called Template:Lang.<ref>Template:Cite book</ref>

Production

After the curd heals, it is further cut into Template:Convert pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as Template:Lang. According to the Template:Lang trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella."<ref>Template:Cite web</ref>

Variants

Buffalo's milk

In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name Template:Lang, because Italian buffalo are present in all Italian regions. Only selected Template:Lang PDO is a style made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, and Molise. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk<ref>Template:Cite web</ref>—it holds the status of a protected designation of origin (PDO: 1996) under European Union law<ref name="ojec2008">Template:Cite journal</ref> and UK law.<ref>Template:Cite web</ref>

Sheep's milk

Mozzarella of sheep milk, sometimes called Template:Lang, is typical of Sardinia, Lazio, and Abruzzo, where it is also called Template:Lang. It is worked with the addition of the rennet of lamb.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Abruzzo qualityTemplate:Dead link</ref>

Goat's milk

Mozzarella of goat milk is of recent origin and the producers are still few.<ref>Template:Cite web</ref>

Low-moisture

Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.<ref>Template:Cite web Template:Subscription required</ref><ref>Template:Cite book Template:ISBN</ref> The International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella".<ref>Template:Cite book</ref>

Low-moisture part-skim mozzarella, widely used in the food service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning.<ref>Template:Cite journal</ref>Template:Efn Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter.<ref name="McMahon">Template:Cite web</ref> Others can be made through the direct acidification of milk.<ref name="McMahon" />

Smoked

Mozzarella is also available smoked (Template:Lang).<ref>Template:Cite web</ref>

Turkish

Çaycuma and Kandıra mozzarella cheeses are Turkish cheeses made of buffalo's milk.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>

Recognitions and regulations

Mozzarella received a traditional specialities guaranteed (TSG) certification from the European Union in 1998, and in 2022 the product specification was updated for the name Template:Lang.<ref>Template:Cite web</ref><ref>Template:Citation</ref> This protection scheme requires that Template:Lang sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from whole milk.<ref name=ojec1998 />

Different variants of this dairy product are included in the list of Template:Lang (PAT) of the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), with the following denominations:<ref>Template:Cite web</ref>

• Mozzarella (Basilicata)
• Mozzarella silana (Calabria)
• Mozzarella della mortella (Campania)
• Mozzarella di Brugnato (Liguria)
• Cow's mozzarella (Molise)
• Mozzarella or fior di latte (Apulia)
• Mozzarella (Sicily)

See also

• List of Italian cheeses
• List of stretch-curd cheeses
• List of water buffalo cheeses
• List of smoked foods

External links

• Bocconcini Information; Ingredients & Nutritional Info, Recipes, FAQ & More. Template:Webarchive.
• Video Template:Webarchive. How Mozzarella Cheese is Manufactured.
• Step-by-step photo guide to making Mozzarella
• Mozzarella di Bufala Campana trade organization
• The official DOP Consortium site. Template:Webarchive (requires Flash).
• Sito di approndimento scientifico sulla mozzarella, e l'allevamento di bufala campana