I’ve mentioned mozzarella before in my post about the Joy of Italian Cheeses. But honestly, I feel like this cheese deserves some alone-time in the spotlights. Besides that, I wouldn’t do the Italian cuisine theme of this challenge any justice without writing at least one post about this yummy cheese.
How often do you get to taste cheese made from buffalo milk? This specific type of milk gives the cheese its incredible creaminess, while also developing a firm and rich texture.
Mozzarella melts perfectly, just look at the classic Pizza Margherita (coming later this week!). Although, it’s just as great in it’s magnificent simplicity, demonstrated in the Caprese salad or even on top of the Lasagna al Forno! It is loved by many due to its variety of uses and it’s not-so cheesy flavour.
Originally from the South of Italy – although know the special buffalo mozzarella can only be made in Lazio and Campania – , the cheese is made by the pasta filata method, which goes a little something like this:
- The milk starts of in the regular cheese-making process. It is being warmed and curdled (which means ading rennet or an acidic substance, such as lemon juice or vinegar, to the milk). After this the milk needs to chill for a bit until the curds are thickened.
- The cheese-makers then proceed to cut the curds into small pieces. Followed by the draining off of the whey, which is the liquid that is left after curdling.
- After some hours of resting, the filatura commences. To create true Mozzarella di Bufala Campana, the curds are soaked in a bath of hot whey with a temperature of 95C!
- Resulting in the curds floating, which is proceeded by removing the whey and then kneading the curd until you have the mozzarella as you know it.
Fun fact: other Italian cheeses such as Provolone and Caciocavallo are made with the same pasta filata method, although this is followed by smoking the cheeses afterwards.
Do you love Mozzarella just as much as I do? Does anyone happen to know of any substitutes for non-dairy eating mozzarella lovers?