Mozzarella nella mortella cheese
Mozzarella nella mortella is a cows' milk cheese from the lower Cilento, and in particular some boroughs in the mountain communities of Bussento, Mingardo, Cervati, and Gelbison in the Italian region of Campania. The cheeses are stored and transported on sprigs of myrtle (Mirtus communis) from which it takes its name ('mortella' is Italian for myrtle). This use may have sprung from the need to preserve the fresh mozzarella in transport from the pastures, where it was produced, to homes.
The milk, mainly from the Podolica breed of cow, is warmed to 37°C, followed by the addition of rennet. The coagulation time is 70 minutes and then the curds are cut. Maturation takes place in special tanks in the absence (or almost) of serum for 12 to 24 hours. Then follows the traditional operation of spinning and shaping the mozzarella which is done by hand. They are packaged in "clusters" consisting of 6 to 10 mozzarella, then wrapped in twigs and tied at the ends with shoots of broom or other plants.
The cheese is bright white, with a rough surface and the touch and the cut is slightly elastic. The scent of myrtle and fresh milk opens up the palate with an aromatic flavour. It is best consumed by itself, but can be served with ham or tomatoes.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Mozzarella nella mortella cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Mozzarella nella mortella cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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