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Mozzarella

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"fior-di-latte" redirects here. For other uses, see fior di latte (disambiguation).

Mozzarella
Buffalo mozzarella
Other namesMuzzarella (Neapolitan)
Country of originItaly
Source of milkItalian buffalo; cows in all 20 Italian regions; in some areas also sheep and goat
PasteurisedDepends on variety
TextureSemi-soft
CertificationTSG: 1998
Related media on Commons

Mozzarella[a] is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method. It originated in southern Italy.

Varieties of mozzarella are distinguished by the milk used: mozzarella fior di latte when prepared with cow's milk and buffalo mozzarella (mozzarella di bufala in Italian) when the milk of the Italian buffalo is used.

Fresh mozzarella is generally white but may be light yellow depending on the animal's diet.[1] Fresh mozzarella makes a distinct squeaky sound when chewed or rubbed.[2] Due to its high moisture content, it is traditionally served the day after it is made[3] but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,[4] although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.[5]

Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

Etymology

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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.[6] 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".[7] 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.[8]

Types

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Fresh mozzarella has been recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union.[9][10] It is usually sold rolled into a ball that weighs around 90 grams (3.2 oz) and measures about 6 cm (2.4 in) in diameter, although they may be as large as 1 kg (2.2 lb) and have a diameter around 12 cm (4.7 in). It is soaked in salt water (brine) or whey.

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 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[11]—it holds the status of a protected designation of origin (PDO: 1996) under European Union law[12] and UK law.[13]

A more dense mozzarella is made by adding citric acid and partly drying (desiccated). This is often used to prepare baked dishes, such as lasagna and pizza.[14]

Sizes and shapes

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Bocconcini with a sprig of basil

Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size.

Ovolini are about the size of a hen's egg, and may be served whole as part of a composed salad or sliced for topping a small sandwich such as a slider.[15] Ciliegine ('small cherries') are cherry-sized.[16] Perlene are the smallest commercially produced and are often added to salads or hot soups and pasta dishes just before serving.[15] These balls are packaged in whey or water, have a spongy texture, and absorb flavours.

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.[15][17] 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.[18]

Low-moisture

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Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese.[19][20] 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".[21]

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.[22][b] Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter.[23] Others can be made through the direct acidification of milk.[23]

Other

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Mozzarella of sheep milk, sometimes called mozzarella pecorella, is typical of Sardinia, Lazio, and Abruzzo, where it is also called mozzapecora. It is worked with the addition of the rennet of lamb.[24][25][26] Goat milk mozzarella was invented recently, and is produced in small quantities.[27] Mozzarella is also sold smoked (affumicata).[28]

Çaycuma and Kandıra mozzarella cheeses are Turkish cheeses made of buffalo's milk.[29][30]

Production

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Cheese, mozzarella, whole milk
Nutritional value per 100 g (3.5 oz)
Energy300 kcal (1,300 kJ)
2.2 g
Sugars1 g
22.4 g
Saturated13.2 g
Monounsaturated6.6 g
22.2 g
Vitamins and minerals
MineralsQuantity
%DV†
Calcium
39%
505 mg
Phosphorus
28%
354 mg
Sodium
27%
627 mg
Other constituentsQuantity
Water50 g
†Percentages estimated using US recommendations for adults,[31] except for potassium, which is estimated based on expert recommendation from the National Academies[32]

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... until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming individual mozzarella."[33]

Large quantities of mozzarella are exported internationally.[34]

Storage

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Due to its high moisture content, it is traditionally served the day it is made,[3] and food writer Arthur Schwartz describes that a Neapolitan will not eat day-old mozzarella without further processing—frying or baking into a casserole or pasta. Despite this, manufacturers market the cheese as having a week-long shelf life. As mozzarella is kept, it develops a sour flavour and softens, a process which is slower for larger cheeses.[34]

Within the city of Naples, there is a belief among part of the populace that the best mozzarella has "relaxed"; softened in the hours after being made. Schwartz reports that this does not seem to be believed by Campanians who live in the country, closer to dairy farms where the cheese is produced, where the cheese can be easily purchased while still firm.[34]

Low-moisture mozzarella can be kept refrigerated for up to a month,[4] although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.[5]

Recognitions and regulations

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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.[35][36] 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.[37]

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:[38]

See also

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Notes

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  1. ^ English: /ˌmɒtsəˈrɛlə/ MOT-sə-REL-ə, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, pronounced [muttsaˈrɛllə].
  2. ^ 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

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  1. ^ Lambert, Paula. "Mozzarella Cheese". Sally's Place. Media Holdings. Archived from the original on 14 September 2008. Retrieved 1 April 2008.
  2. ^ Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023). "Micro-computed tomography shows silent bubbles in squeaky mozzarella". Current Directions in Biomedical Engineering. 9 (1): 5–8. doi:10.1515/cdbme-2023-1002. S2CID 262087123.
  3. ^ a b Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Archived from the original on 24 November 2007. Retrieved 1 April 2008.
  4. ^ a b Correll, John (30 November 2011). "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Archived from the original on 25 July 2011. Retrieved 1 April 2008.
  5. ^ a b Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.
  6. ^ Staff. "Mozzarella". Merriam-Webster Dictionary Online. Archived from the original on 6 October 2011. Retrieved 1 April 2012.
  7. ^ Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Archived from the original on 29 August 2008. Retrieved 1 April 2008.(subscription required)
  8. ^ Alicandri L. (1915). Il Mazzone nell'antichità e nei tempi presenti (in Italian). p. 88.
  9. ^ Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle Comunità europee L 317/14 del 26/11/1998.
  10. ^ "Mozzarella Tradizionale TSG :: Qualigeo". Qualigeo :: Banca dati europea dei prodotti DOP IGP STG. Retrieved 9 October 2024.
  11. ^ Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (in Italian). Archived from the original on 4 January 2014. Retrieved 1 April 2012.
  12. ^ "Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. 51. European Commission: L 31/31. 5 February 2008. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
  13. ^ "Mozzarella di Bufala Campana". UK Government. Archived from the original on 23 October 2021. Retrieved 23 October 2021.
  14. ^ "Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.
  15. ^ a b c Kapadia, Jess (1 October 2015). "12 Types Of Mozzarella To Know, Love and Melt". Food Republic. Archived from the original on 7 October 2023. Retrieved 5 October 2023.
  16. ^ "Ciliegine mozzarella | Local Cheese From Italy". TasteAtlas. Archived from the original on 30 December 2021. Retrieved 5 October 2023.
  17. ^ The Essential Fingerfood Cookbook, p. 40.
  18. ^ Bonetto, C.; Clark, G.; McNaughtan, H. (2018). Lonely Planet Southern Italy. Travel Guide. Lonely Planet Global Limited. p. PT471. ISBN 978-1-78701-947-8. Retrieved 27 October 2024.
  19. ^ Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Archived from the original on 25 January 2013. Retrieved 30 September 2012. (subscription required)
  20. ^ Fox, Patrick F. (1999). Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups). Vol. 2. Aspen Publishers, Inc. ISBN 9780834213395. Retrieved 27 September 2012. ISBN 0412535106
  21. ^ Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 417. ISBN 1579580572.
  22. ^ Baskaran, D.; Sivakumar, S. (November 2003). "Galactose concentration in pizza cheese prepared by three different culture techniques". International Journal of Dairy Technology. 56 (4): 229–232. doi:10.1046/j.1471-0307.2003.00109.x.
  23. ^ a b McMahon; et al. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Archived from the original on 10 January 2020. Retrieved 28 September 2012.
  24. ^ "Sardinian quality". Archived from the original on 18 August 2013. Retrieved 15 April 2013.
  25. ^ "Latium quality". Archived from the original on 9 February 2020. Retrieved 22 June 2017.
  26. ^ Abruzzo quality[permanent dead link]
  27. ^ "article in "L'Espresso"". Archived from the original on 14 June 2018. Retrieved 22 June 2017.
  28. ^ swabespAfra3 (31 January 2018). "Scamorza Affumicata: Italian Smoked Scamorza". Murgella. Archived from the original on 6 February 2024. Retrieved 6 February 2024.{{cite web}}: CS1 maint: numeric names: authors list (link)
  29. ^ "MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA". www.caycumamandayogurdu.net (in Turkish). Archived from the original on 25 April 2021. Retrieved 25 April 2021.
  30. ^ "Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler". www.aa.com.tr (in Turkish). Archived from the original on 5 February 2021. Retrieved 26 April 2021.
  31. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  32. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
  33. ^ Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Archived from the original on 17 October 2008. Retrieved 8 May 2007.
  34. ^ a b c Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 210. ISBN 0-06-018261-X.
  35. ^ "Mozzarella Tradizionale". ec.europa.eu. Retrieved 10 October 2024.
  36. ^ Commission Implementing Regulation (EU) 2022/1291 of 22 July 2022 approving a non-minor amendment to the product specification for a name entered in the register of traditional specialities guaranteed 'Mozzarella' (TSG), 22 July 2022, retrieved 10 October 2024
  37. ^ "Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. 41. European Commission: L 317/14–18. 26 November 1998. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
  38. ^ "D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"". Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41. Archived from the original on 2 September 2017. Retrieved 21 January 2019.
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