The mozzarella cheese
Mozzarella is a fresh cheese (not aged) made with a spun dough. It is
traditionally made with buffalo (bufflone) milk but nowadays it also
uses cow's milk for industrial production. It is produced in the form of
slightly flattened balls, surrounded by a thin crust that is neither
sticky nor rough.
Native to the swampy areas of Italy, specifically Campania, it sports a
pure white color leaning towards yellow when it is made out of cow's
milk. This Italian specialty is named "mozzarella" following one of the
essential steps in its manufacture: "Mozzata."
To sum up the chain of production of this cheese, there is a first step
which rennet is added to milk to make the milk curd, and a second where
it is recovered as the curd is cut and dipped in the hot water. The
third step, spinning, spinning is the mozzarella to make it more
elastic. Finally, in fourth place, "Mozzata", the dough
is cut to give the cheese its final size and shape.
It is important to understand the history of the mozzarella, interest in
the buffalo, which are closely related to the cheese. In the seventh
century, the Italians brought back the buffalo from Asia in order to
help farmers work the land of their swampy areas, since these animals
with large hooves could easily move, without sinking in the mud. Thus,
the milk of buffaloes, with its special flavors initially had no value,
so it was used for making mozzarella.
The new product had a huge success and was produced from the year 1600,
publicly traded in Naples and Capua, arriving just as gold and wheat.
At first, the mozzarella was made up mainly of buffalo milk, or with its
growing success, the buffalo producing only small amounts (18 to 20
liters), cow's milk was used to compensate for the production shortfall.
Accordingly, the classic mozzarella mozzarella is the "di Bufala
Campana".
In 1996, a label is created specifically for the buffalo milk
mozzarella, the PDO (Protected Designation of Origin), to regulate the
production of this cheese at Campania in Italy.
Today, mozzarella continues to expand its reputation and made many
followers, as the Swiss, who are likely to cite this as their favorite
cheese. Note also that the production of mozzarella having many
industrialized, 90% of production is based on cow's milk.