Mozzarella

What is Chèvre?

Covering a wide range of cheeses, Chèvre, or fromage de chévre, describes a proud and bold approach to making artisanal French goats’ cheese - one that has remained committed to tradition for generations. Enjoyed in its fresh variants, it is intense and earthy, with a tangy kick to finish. The texture offers a firm and slightly soft density, with some having a creamy and spreadable consistency. As the cheese ages, the tart aromas and flavors sharpen, becoming increasingly dry and complex. Similarly, the rind hardens, with the interior growing crumbly and dense.

Originally produced in and around the central regions of France, traditional Chèvre is heavily influenced by the climate and pastures on which the goats graze. Depending on its characteristics, a region might invoke flavors suited for white mold cheeses, while others produce milk best enjoyed fresh.

Pair the tart flavors of fresh Chèvre with honey, ripe pear and roasted walnuts.

How Chèvre is made

Like fine wine, the process of making traditional Chèvre is based on an idea of constantly promoting the raw flavors of the milk. Artisans rely on experience and the natural quality of the milk, ensuring excellence throughout the cheeses.

A blend of cultures and rennet are added to raw or pasteurized milk in large vats, helping the milk coagulate and form a dense curd. Once the curd has solidified, it is separated and drained of whey. Workers then ladle the broken curd into special molds, allowing the cheese to rest and breathe. During this process, any remaining whey is strained naturally with the help of a generous coating of salt. This brining enhances the flavor and prevents the growth of any unwanted bacteria. In the case of fresh cheese, virtually no aging is needed, while on the other hand some aged variants require up to 12 weeks of maturation before they are fully developed.

True to the principles of craftsmanship and ingredients, traditional French Chèvre contains no artificial fillers or additives – nor do artificial preservatives ever find their way into the production process. This ensures a gluten-free cheese of the highest quality every time. With the use of calf rennet, however, most Chèvre is not suitable for vegetarians.

What is Mozzarella?

Mild, refreshing and supple, this Mozzarella gets its flavours from either cow or buffalo milk. It has a springy and dense consistency with a light and barely discernible aroma of wholesome cream, making it a favourite among audiences with delicate palates. Softly spoken when fresh, the profile changes once melted, becoming stringy and mellow in flavour.

The white gold of Italy, Mozzarella hails from Campania near the Gulf of Naples. Beneath hillsides and the resting Mount Vesuvius, milk from the Mediterranean buffalo produced a rich cheese that soon became a favourite among those who tried it. Enjoyed in a wide range of uses since then, it pairs beautifully with freshly picked basil and tomatoes. For warm dishes, torn Mozzarella spreads evenly and melts the best.

How Mozzarella is made

Modern techniques can only get you so far. Thoroughly measuring the consistency by feel and experience, artisans still rely purely on intuition and knowledge when deciding if the Mozzarella is at the right stage of development.

As per tradition, production of Buffalo Mozzarella begins with either pasteurised or raw milk with nothing but rennet added. This coagulates the milk and produces a firm paste. Once the milk has curdled, it is cut and the remaining whey is left to strain off. Resting the curds also promotes a rich flavour and texture. After final separation and grating, the broken curd is dropped in hot water and heated to form a stringy paste. Workers carefully stretch and knead the cheese to prevent holes and irregularities in the body. As the consistency gradually strengthens, the surface of the cheese smooths until it reaches a shiny gloss, at which point the artisan forms the Mozzarella much like a baker would a bun.

Traditional Mozzarella contains no preservatives that could dilute the taste in favour of a longer shelf life. Most versions are gluten free, some are vegetarian, while others are not. Be sure to check the label in any case.

*Castello UK does not produce or sell Mozzarella at the moment, let us know if you would like to try this Castello cheese by leaving us a message.