Mozzarella

Mozzarella

Mozzarella (pronunciation: /ˌmɒtsəˈrɛlə/) is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.

Etymology

The term is first found in 1570, borrowed from Italian mozzarella, diminutive of mozza, itself probably from the procedure of mozzare meaning "to cut".

Production

Mozzarella cheese is a pasta filata cheese, meaning it is stretched and kneaded in warm water to achieve its distinctive texture. The process begins with the addition of rennet to heated milk, causing it to curdle. The curd is then cut, heated, and stretched, before being shaped into balls and cooled.

Varieties

There are several varieties of mozzarella cheese, including:

• Mozzarella di Bufala: Made from the milk of water buffalo in the Campania region of Italy. It is a protected designation of origin product.
• Fior di latte: Made from fresh pasteurized or unpasteurized cow's milk.
• Mozzarella affumicata: A smoked variety of mozzarella.

Nutritional Information

Mozzarella cheese is high in protein, calcium, and vitamin B12, but it is also high in saturated fat and sodium.

Uses

Mozzarella is commonly used in pizza and pasta dishes, and is also enjoyed fresh with tomatoes and basil in a Caprese salad.

Related Terms

• Cheese
• Italian cuisine
• Pasta filata
• Rennet
• Protein
• Calcium
• Vitamin B12
• Saturated fat
• Sodium
• Pizza
• Pasta
• Caprese salad

External links

• Medical encyclopedia article on Mozzarella
• Wikipedia's article - Mozzarella

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