Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
What is Mozzarella Cheese?
Mozzarella is a fresh pasta filata ("spun paste") style cheese that originated in Italy and is now made and consumed worldwide. Although it is mostly known as a fresh cow's milk cheese, it was originally made with 100% water buffalo milk and holds DOP (Denominazione di Origine Protetta) status as Mozzarella di Bufala Campana. The name mozzarella comes from "mozzare," meaning "to separate," referring to the stretching process during production.
History
Mozzarella's history is closely tied to water buffalo. While there are various theories about their arrival in Italy, it is generally agreed that they have been in Italy since the seventh century. Migrants from the Eastern Mediterranean and Middle East likely introduced buffalo milk cheeses to Italy in the twelfth century. Buffalo milk mozzarella gained popularity in the eighteenth century, especially in Campania. During World War II, the Nazis destroyed southern Italy’s water buffalo herds, leading to a temporary shift to cow's milk mozzarella, which then spread to the United States. After the war, water buffalo were imported from India to repopulate herds, and Mozzarella di Bufala production resumed in the south.
Production and Varieties
Mozzarella di Bufala was granted DOP status on June 12, 1996, ensuring it is made from 100% water buffalo milk and only in specific regions of south-central Italy. The Consortium for the Protection of the Buffalo Cheese of Campania oversees its production and marketing. Water buffalo milk differs from cow's milk, having twice the fat and less than half the cholesterol, resulting in a mozzarella with a mossy, grassy aroma and slightly tangy flavor.
Most consumers are familiar with cow's milk mozzarella, known as Fior di Latte in Italy. This version ranges from industrial, dry, and rubbery cheese used on pizzas to locally made, high-moisture cheeses meant to be eaten fresh.
Making Mozzarella
Mozzarella is typically made in five steps:
- Ripening the milk: Using a starter culture, either from whey or commercial sources.
- Renneting the curd: Using calf's rennet or microbial rennet.
- Cutting the curd: Cutting into 1-inch (2.5 cm) cubes.
- Heating the curd: Heating to soften and increase acidity.
- Stretching the curd: Stretching and pulling the curd after heating. This step gives pasta filata cheeses their characteristic texture. The curd can be braided, tied, or shaped into various forms. It can be salted during stretching or marinated in salt brine. Smoked mozzarella is also popular, with smoking done at the end of the process.
Uses
Mozzarella is best eaten fresh but is also widely used in various Mediterranean dishes. It is most popular as a pizza topping and is featured in pasta and vegetable dishes, as a stuffing in breads, and in Italian specialties like eggplant and chicken parmigiana. In the classic Italian Caprese salad, it is served fresh with tomatoes, basil, and olive oil. In the United States, mozzarella is commonly used in pressed panini sandwiches and fried mozzarella sticks.
Variations in size and shape include Bocconcini (2-ounce balls), Ciliegini (half-ounce balls), and Ovoline (4-ounce balls), which are used in appetizers and salads.
Global Production
In Italy, most Mozzarella di Bufala is consumed locally, with limited exports. Cow's milk mozzarella is produced for export, dominated by large companies like Leprino Foods and Saputo Inc. In the United States, regional producers include Point Reyes Farmstead Cheese and DiStefano on the west coast, and Lioni Latticini and Calabro on the east coast. Wisconsin produces an average of 650 million pounds of mozzarella per year.
Key Facts About Mozzarella Cheese
Country of Origin | Italy |
Milk Type | Cow's |
Milk Treatment | Pasteurized |
Fat Content | Varies |
Moisture Content | High |
Rind | None |
Texture | Soft, creamy |
Flavor | Mild, milky |
Aroma | Mild |
Colors | White |
Forms | Balls, blocks, shredded |
Age | Eaten fresh |
Rennet Type | Calf's or microbial rennet |