To discover the true taste of the best mozzarella in its historic homeland, the Italian administrative region of Campania. Delicate cheese in a small white lumps floating in brine, will remain forever in the hearts and memories of gourmet. The aroma of fresh milk, green meadows, elastic texture and creamy taste of young cheese, more like cottage cheese, mozzarella derive a special place in the long line of Italian cheeses with more than four hundred species.

What mozzarella

True mozzarella is obtained only from the milk of black buffalo, called the «di buffalo». This cheese is slightly salty, taste notes with animals. Black buffalo in the world is less than the cows, and the demand for soft cheese is high because most of the supermarkets in this product is marketed, produced from cow's milk. This mozzarella has a poetic name "milk flower», «fior di latte». Boxes, bags or packages floating in brine, white balls of mozzarella - a characteristic way of sale of the dairy product. Ideally, only one day is a real cheese in this peninsular country, he called the «giornata», you can buy it only in Italy. Shelf life of the young cheese is very small, because the cost is so high. In other countries, launched production of Italian cheese, mozzarella but the reservoir, are sold without brine, nothing but name, with true product has not.

This sort of elastic cheese in Campania, Basilicata and Puglia, the administrative regions of Italy are prepared from the XII century, when the nomads, moving from place to place, carried in leather bags of fresh milk. From a long shaking and high temperatures combine with rennet tanks, are made from the stomachs of sheep and sheep milk are folded and transformed into elastic soft clot. So the shepherds first heard the soft delicate taste of the young cheese.

Production of Mozzarella

Today, for mozzarella in selected milk is added starter, rennet, getting cheese. The serum was heated to a high temperature and prevent long until it has an elastic mass, used to make pellets, lumps, weave braids and the like. The resulting mixture in Italian called «mozzatura», ie the trimmings. Because the young are called mozzarella.

Outside, at the tender cheese shiny smooth the skin with subtle bumps in places where the piece cut from the crowd. Inside layered bead structure, when cutting it implies the whey, which is stored in the cheese. The shape of mozzarella is in the form of large balls, the so-called "bocconcini" size of a plum - "chiledzhini" tiny lumps of-pearls "Perlini" in the form of braids - "trechcha."

Dish with mozzarella

Delicate white balls of mozzarella Italians used in the manufacture of pizza, salads, lasagna, casseroles and cakes. In central and southern Italy with her bake the national cake crescent-shaped calzone, which is essentially a closed pizza. The most famous snack Low calorie snacks   with mozzarella Mozzarella: an authentic Italian taste   - Antipasti Caprese: slices of red tomatoes, white cheese slices young, garnished with a sprig of basil, repeat the colors of the Italian flag. This snack is considered the national dish that is served on any public holidays and feasts.

Mozzarella pizza used a rough, thick, well able to endure high temperatures. Such cheeses impose very different requirements: in addition to the typical taste, it must have a certain degree of ductility and uniformly melted. Delicate mozzarella from the brine rub on a coarse grater and sprinkle with any vegetable casserole Casseroles. The variety and economy Just taken out of the oven: it turns a royal dish premium.

On a note

Since mozzarella very short shelf life, it is best to eat cheese on the opening day box. Cheese Frosting is not recommended, it will kill the live product, after defrosting turn the fragile curds.

It is interesting

In September 2009, cheesemaker from Naples produced the largest mozzarella braid of length 78, 8 meters and a thickness of ten centimeters. To create a team record holder of forty chefs took 78 minutes: one minute for each meter. It was used four tons of milk, half a ton of serum and one hundred kilograms of salt. New world record registered in the Guinness Book of Records.

Jeanne Pyatirikova

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