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==About Mozzarella cheese== | ==About Mozzarella cheese== | ||
Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut"): | Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut"): | ||
* mozzarella di bufala, made from water buffalo milk, which in Europe is sold as mozzarella di bufala campana, a DOP designation for the cheese made from buffalo milk produced in Campania | * mozzarella di bufala, made from water buffalo milk, which in Europe is sold as mozzarella di bufala campana, a DOP designation for the cheese made from buffalo milk produced in Campania | ||
| − | * mozzarella fior di latte, made from fresh | + | * mozzarella fior di latte, made from fresh [[pasteurised]] or unpasteurised [[cows' milk]] |
* low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry | * low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry | ||
* smoked mozzarella | * smoked mozzarella | ||
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</div> | </div> | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Dairy products]] | [[Category:Dairy products]] | ||
| + | [[Category:Cheeses]] | ||
| + | [[Category:Italian cheeses]] | ||
| + | [[Category:Molise cheeses]] | ||
| + | [[Category:Cows' milk cheeses]] | ||
| + | [[Category:Buffalo milk cheeses]] | ||
Revision as of 10:50, 20 November 2011
About Mozzarella cheese
Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut"):
- mozzarella di bufala, made from water buffalo milk, which in Europe is sold as mozzarella di bufala campana, a DOP designation for the cheese made from buffalo milk produced in Campania
- mozzarella fior di latte, made from fresh pasteurised or unpasteurised cows' milk
- low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry
- smoked mozzarella
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day 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 keep refrigerated for up to a month, though some pre-shredded low-moisture mozzerella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.
</div> Recipes or articles that contain Mozzarella cheese |}
