If its unique typology has made it known all over the world, we know that mozzarella has been produced since the 12th century! And as with many recipes, this is due to a clumsy. Indeed, according to the story we are ready to tell, the first mozzarella cottage cheese fell, thankfully, into a bucket of hot water!
Therefore, the milk used comes from buallet. These come from a breed of cattle originating from Asia, very well adapted to the swamps of southern Italy. Low in calories, mozzarella is rich in protein and calcium. It can be eaten cooked or raw, make a happy wedding with tomatoes, green salad, pizza, bread… and olive oil, of course! Impeccable white paste, lactic aroma, elasticity and its soft and creamy aroma make it a truly unique cheese.
A great success, it was even listed on the stock exchanges of Naples and Capua in the 16th century. This means that the enthusiasm he generated was tremendous!
Mozza ‘can be eaten cooked or raw, make a happy marriage with tomatoes, green salad, pizza, bread… and olive oil, of course!
Protected by an AOC, artisanal mozzarella is made from raw buffalo milk, originally pasteurized. Brought to the colander with rennet, the curd is then cut and placed in hot water ranging between 80 and 90 °.
Remove from the water, the dough is then rolled using a bowl and a stick. This is all the detail of the cheese maker’s knowledge! Because it is necessary to obtain a noble, resilient and above all perfectly homogeneous character.
This finished action, the cheese will then be cut into balls of the desired size. In order to maintain their round shape, they will be immersed in a cold water bath. Follow the salt spice.
Craft and industrial
The production process does not take more than 8 hours. There is no refining. Just spinning the dough requires a perfect mastery of the product, i.e. a real knowledge.
Mozzarella can be produced industrially. Produced outside Italian borders, the cheese is made with cow’s milk. For these two reasons, the taste, appearance and quality of mozzarella are definitely very variable.
A little recipe?
For bruschettas for 4 people, plan: 4 thick slices of bread, 1 ball of mozzarella, 2 baked tomatoes, 8 black olives, olive oil, salt and pepper.
Preheat the oven to 160 °. In a baking tray lined with parchment paper, place 4 large slices of bread generously coated with olive oil. Let it bake for 15 minutes. Then cover with a thick slice of mozzarella di bufala, small slices of tomato and pieces of black olives. Arrange them with salt and pepper, grease it with olive oil and place it in the oven for about 10 minutes. Enjoy it with a green salad.