Mozzarella

What is Mozzarella?

Mild, refreshing and supple, 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.

Originally from Italy, Mozzarella is now produced in many different places.

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 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. The cheese is carefully stretched and kneaded 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.

Pick another Fresh Cheese

If you appreciate the qualities of Mozzarella there are other cheeses you might enjoy.

Burrata offers a soft texture with a creamy and decadent center that seeps through its soft shell when cut. It reveals mild flavours of cream with a salty and slightly tangy taste.

Bocconcini is a fresh cheese available in small, egg-sized portions. It is best enjoyed fresh or used on pizzas.