Cheeses are one of the great products of Italy and among them there is a very special one: the mozzarella. The fresh cheese most loved by Italians. For its production, a truly differential raw material is used, such as buffalo milk (but female).
Buffaloes produce less milk than cows, only a third, so the cost of production is higher. 4 liters of buffalo milk are needed to obtain 1 kilo of mozzarella cheese. Your fat level, as well as your protein level, is double. although the cholesterol is lower than that of the cow.
The contribution of minerals is very interesting since it is richer in calcium and magnesium than cow's milk, at the same time that it has less sodium and potassium.
With this rich buffalo milk, and only with rennet and salt, this magnificent cheese is produced: mozarella. The preparation begins by increasing the temperature to 35ºC and adding the whey of the previous day to increase the acidity and rennet.
With all this, the temperature will rise to 90ºC, which will pasteurize. Later it will be cut and kneaded, obtaining a paste with a more elastic texture.
Its name comes from cut off
It is at this time when the hand of the craftsman is important. The pasta is cut into portions by hand with the index and thumb, which in Italian is called cut off, hence its name, mozarella. It is undoubtedly the most characteristic part, as braids, pearls and somewhat smaller balls are formed called 'bocconcino'. This is the funniest and most curious part of the elaboration.
Then the different portions will be left in brine, and depending on the production areas, the mozzarella cheese it will be more or less salty.
La mozzarella cheese de buffalo It is more palatable, as well as nutritious, than the one from cow, which began to be made 30 years ago. For this it is used in general, instead of whey, lyophilized ferments or even milk is acidified with organic acids.
The production area, protected by the PDO Mozzarella di Búfala Campania, is the center-south of Italy. It comprises Campania (Caserta and Salerno -provinces that represent 90% of production- Naples and Benevento), Lazio (Latina, Frosinone and Rome), Foggia (Puglia) and Venafro (Molise).
Some of the cheese shops can be visited
There are a hundred cheese factories (caseifici), some of which can be visited, such as Il granato or Vannulo, which you will find in Catatur Italy.
Production of mozzarella
Last year 47 million kilos of Bufala Bell Mozzarella (6,4% more than in 2016). Of which 32% were exported, mainly to Germany, France, Great Britain, the United States, Switzerland and Spain.
Production mozzarella cheese it was promoted in the XNUMXth century by the Bourbon dynasty. He started buffalo farming together with an experimental cheese factory. Everything for the transformation of your milk in the Royal Palace of Carditello, in Caserta.
The first historical documents of the Buffalo mozzarella They date from the XNUMXth century and belong to the monks of the monastery of Saint Lawrence in Capua. These offered cheese called 'mozza' along with a piece of bread to the pilgrims. The term "Mozzarella" first appeared in 1570 in a text by Bartolomeo Scappic, concert of the papal courts.
Mozzarella has a very versatile pairing
In the kitchen, it is simply eaten with olive oil, oregano, tomato and basil. Either with Modena vinegar, or as an ingredient in salads, on pizza and with pasta.
The pairing of the mozzarella cheese it is very versatile and can be combined with fresh, fruity and low-wood wines. Hoppy craft beers are ideal with beers.
We must not forget that although it is a pasteurized food, the mozzarella cheese It has a delicate conservation due to its high water content. This is more than 60%, so it must be consumed quickly.
