A fresh cheese with a stringy consistency that is denominated as a typical product. The
cheese is produced entirely from buffalo milk obtained from a single milking early
in the morning.
This cheese is closely linked to the breeding of European buffalo, which until
the beginning of the last century was practiced in many Italian regions. Mozzarella
di bufala cheese is now primarily produced in Latium, Campania and Apulia.
The paste consists of thin, overlapping sheets that tend to blend in the layers
below the uppermost. The cheese has a porcelain white color, while the surface
is smooth and bright and there is virtually no crust. The pasta has a slightly
elastic consistency in the first 10 hours after it has been packaged, then becomes
Mozzarella is an extremely tasty table cheese but it is also extensively used
After being thoroughly checked, the milk is put into a caldron and brought to
a temperature of 35¡ (95¡ F.). The rennet is then added and the milk is allowed
to "rest" for about an hour. At that point, the curds are broken up into small
pieces, the whey is removed and the paste is allowed to rest for several hours
or until a piece of curd, placed in boiling water, retains its shape. The curd
is divided into large pieces, which are placed in containers and crumbled into
small pieces and covered with boiling water. When the pieces rise to the surface,
some of the water is eliminated and the paste is mixed until it becomes stringy.
At that point, a worker takes a large piece of the curd and another worker tears
off a smaller piece. It appears that mozzarella received its name precisely because
of that operation of detaching or breaking off (mozzare) the cheese with the hands.
It is a cheese that is easily digested and has high dietetic values.
Various hypotheses have been advanced to explain how and when buffalo were introduced
into Italy. Among the most widely held is the opinion that the animal is either
of native or at least Mediterranean origin, while there is another view that it
was first brought to Italy by the barbarian leader Agilulph in the year 596. Whatever
the correct explanation, it is a matter of fact that mozzarella di bufala cheese
is not a recent arrival on the scene. In ancient times, the buffalo was a familiar
sight in the countryside, since it was widely used as a draught animal in plowing
compact and watery terrains, both because of its strength and the size of its
hooves, which do not sink too deeply into moist soils.
The principal ingredient of numerous dishes, mozzarella is excellent grilled
and delectable when breaded and fried. And it is an indispensable element of parmigiana
di melanzane alla napoletana.
It should be kept, immersed in the liquid with which it is packaged, in the lower
part of the refrigerator
Where to buy it:
Mozzarella may be bought in many gastronomies in the city; here are some of the
most famous producers and sales points:
Mandara - www.alival.it
- Sales point nerby the hotel: Via Ponte di Tappia 90 - 92