Mozzarella
| Mozzarella | |
|---|---|
Buffalo mozzarella | |
| Other names | Muzzarella |
| Country of origin | Italy |
| Source of milk | Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat |
| Pasteurised | Depends on variety |
| Texture | Semi-soft |
| Certification | TSG: 1998 |
| Related media on Commons | |
Mozzarella[a] is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method. It originated in southern Italy.
Varieties of mozzarella are distinguished by the milk used: mozzarella fior di latte when prepared with cow's milk and buffalo mozzarella (mozzarella di bufala in Italian) when the milk of the Italian buffalo is used. Genetic research suggest buffalo came to Italy by migration of river buffalo from India in the 7th century CE.[1]: 179–180
Fresh mozzarella is generally white but may be light yellow depending on the animal's diet.[2] Fresh mozzarella makes a distinct squeaky sound when chewed or rubbed.[3] Due to its high moisture content, it is traditionally served the day after it is made[4] but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,[5] although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.[6]
Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
- ^ Zhang, Y.; Colli, L.; Barker, J. S. F. (March 2020). "Asian water buffalo: domestication, history and genetics". Animal Genetics. 51 (2): 177–191. doi:10.1111/age.12911.
- ^ Lambert, Paula. "Mozzarella Cheese". Sally's Place. Media Holdings. Archived from the original on 14 September 2008. Retrieved 1 April 2008.
- ^ Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023). "Micro-computed tomography shows silent bubbles in squeaky mozzarella". Current Directions in Biomedical Engineering. 9 (1): 5–8. doi:10.1515/cdbme-2023-1002. S2CID 262087123.
- ^ Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Archived from the original on 24 November 2007. Retrieved 1 April 2008.
- ^ Correll, John (30 November 2011). "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Archived from the original on 25 July 2011. Retrieved 1 April 2008.
- ^ Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.