lunedì 15 luglio 2013

Mozzarella di bufala

Mozzarella di bufala is a fresh cheese from Southern Italy. The best production is in Caserta and Battipaglia nearby Naples. Mozzarella holds the protected designation of origin (PDO) under the European Union law.

It is made from buffalo's milk. The curd is stirred and heated to be separate from the whey. The cheese is then stretched and kneaded to produce a delicate consistency (this spinning and cutting method is also known as pasta filata).
The cheese-maker kneads the cheese with his hands, like a dough, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella (hence, the name comes from the Italian verb "mozzare", i.e. to cut).

Mozzarella is usually sold as a ball (from 100 gr to 1 kg), small balls (bocconcini) or twisted to form a plait (treccia). Mozzarella is soaked and sold with its brine in a bag.
Mozzarella di bufala must be distinguished from fior di latte that is processed with the same method but with pasteurzied or unpasteurized cow's milk.

Mozzarella must be smooth,  with a creamy and rubbery texture and It is slightly sweet/sour with a distinct milk flavor. Fresh mozzarella DOES NOT go to the fridge. It must be soak with its bag in a bowl with water at room temperature. Change the water into a very hot one, 10 min before eating.

Enjoy mozzarella with some tomatoes and basil and you feel in paradise (do not put oil or salt on mozzarella, you'll become a sinner).


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