Mozzarella
Type of semi-soft Italian cheese From Wikipedia, the free encyclopedia
Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, pronounced [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy.
| Mozzarella | |
|---|---|
| |
| Other names | Muzzarella (in Neapolitan) |
| Country of origin | Italy |
| Source of milk | Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat |
| Pasteurised | Depends on variety |
| Texture | Semi-soft |
| Fat content | 22% |
| Certification | TSG: 1998 |
| Related media on Commons | |
It is prepared with cow's milk or buffalo milk, taking the following names:
- Mozzarella fior di latte or mozzarella: cow's milk.
- Mozzarella di bufala campana: Italian buffalo's milk.
Fresh mozzarella is white, but the occasional yellow or brown colour of mozzarella comes from the enzyme R110.[1] Due to its high moisture content, it is traditionally served the day after it is made[2] but can be kept in brine for up to a week[3] 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.[4]
Low-moisture mozzarella can be kept refrigerated for up to a month,[5] although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.[6] Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.
Etymology
Mozzarella, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of mozza, 'cut', or mozzare, 'to cut off', derived from the method of working.[7] 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".[8] 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 mozza.[9]
Types
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Perspective
Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union,[10][11] is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) 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.[12]
Sizes and shapes
 | This section needs additional citations for verification. (October 2024) |
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 ovolini, 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.[13]
Bocconcini ('small mouthful'), sometimes called uova di bufala ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser.[13][14] Ciliegine ('small cherries') are cherry-sized.[15] Perlene are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.[13] 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 bocconcini alla panna di bufala, in a process that involves mixing freshly produced mozzarella di bufala campana PDO with fresh cream. A bocconcino di bufala campana PDO is also made, which is simply mozzarella di bufala campana PDO, produced in the egg-sized format.
When twisted to form a plait, mozzarella is called treccia.[16]
Production
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Perspective
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 300 kcal (1,300 kJ) | ||||||||||||||
2.2 g | |||||||||||||||
| Sugars | 1 g | ||||||||||||||
22.4 g | |||||||||||||||
| Saturated | 13.2 g | ||||||||||||||
| Monounsaturated | 6.6 g | ||||||||||||||
22.2 g | |||||||||||||||
| |||||||||||||||
| Other constituents | Quantity | ||||||||||||||
| Water | 50 g | ||||||||||||||
| †Percentages estimated using US recommendations for adults,[17] except for potassium, which is estimated based on expert recommendation from the National Academies.[18] | |||||||||||||||
After the curd heals, it is further cut into 1–1.5 cm (0.4–0.6 in) 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 pasta filata. According to the mozzarella di bufala campana 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."[19]
Variants
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Perspective
Buffalo's milk
In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name mozzarella di latte di bufala, because Italian buffalo are present in all Italian regions. Only selected mozzarella di bufala campana 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[20]—it holds the status of a protected designation of origin (PDO: 1996) under European Union law[21] and UK law.[22]
Sheep's milk
Mozzarella of sheep milk, sometimes called mozzarella pecorella, is typical of Sardinia, Abruzzo, and Lazio, where it is also called mozzapecora. It is worked with the addition of the rennet of lamb.[23][24]
Goat's milk
Mozzarella of goat milk is of recent origin and the producers are still few.[25]
Low-moisture
Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.[26][27] 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".[28]
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.[29][nb 1] Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter.[30] Others can be made through the direct acidification of milk.[30]
Smoked
Mozzarella is also available smoked (affumicata).[31]
Turkish
Çaycuma mozzarella cheese and Kandıra mozzarella cheese are Turkish cheeses made of buffalo's milk.[32][33]
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 mozzarella tradizionale.[34][35] This protection scheme requires that mozzarella tradizionale 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.[36]
Different variants of this dairy product are included in the list of prodotti agroalimentari tradizionali]] (PAT) of the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), with the following denominations:[37]
See also
Notes
- Galactose is a type of sugar found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to caramelization when they are cooked, which increases their browning.
References
External links
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