The snow-white, plastic, glossy pickled Mozzarella cheese, without which it is impossible to imagine any lasagna or a real delicious pizza, was created 800 years ago in Campania, the famous cheese-making region of Italy. The name of the cheese originated from the Italian word “mozzare” (“to tear off”), which clearly characterizes Mozzarella: from a whole piece of cheese, you can easily cut, tear off or pinch small pieces with your hands. In fact, the name of the cheese comes from the technology of its production. More on this below.


This cheese tastes very delicate, creamy, slightly bland, in the section similar to an elastic mass (sea sponge). Outside, Mozzarella looks like a small glossy ball. The cheese melts perfectly, which makes it indispensable for baking various dishes.

Interesting facts from the history of Mozzarella

It is difficult to imagine the Apennine peninsula without colorful Italian cuisine, which dates back to its history from the times of ancient Rome. Similar cheeses were made long before Christianity, but they have changed over time, as has the history of the peninsula. In the 6th century, a new breed of cattle – black buffaloes – was brought to Italy from China itself. Their milk had an unusual delicate taste. Mozzarella was made from their milk. In 1601, this cheese was listed on the registers of the Naples Mercantile Exchange. Then the cheese was made exclusively from buffalo milk, and it was called Mozzarella di bufala.


How and from what mozzarella is made now

Now the population of black buffaloes is so small that their milk is not enough for mass production of cheese. Mozzarella is made from regular cow’s milk. Pasteurized milk is fermented using natural enzymes. The resulting grain (cottage cheese) is poured over with hot water, and it melts. The melted cheese is kneaded and pulled out in the form of thin threads, then again knocked down into a single dense mass, from which they begin to pinch off the same pieces. That’s where the name of the cheese comes from! The finished balls are again sprinkled with hot water so that they acquire a gloss and dipped into the brine. The mozzarella is ready.

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Mozzarella is a natural dietary product. 100 grams of this cheese contains only 240 kcal, as well as:

  • fat – 18 gr.;
  • proteins – 18 g.;
  • carbohydrates – 1 gr.

It contains a wide range of vitamins and minerals, including fatty acids, iodine, zinc, selenium, calcium, phosphorus, etc., which support immunity, prevent aging of the body and contribute to the normal functioning of the whole body.

Interesting! Mozzarella cheese balls come in a variety of sizes. The largest Mozzarella is only sold in Italy. It can weigh up to 500 grams. There is a fist-sized Mozzarella called bocconcini. There is Mozzarella in the form of small balls, similar in size to cherry tomatoes. This is chilejini. And very tiny balls of cheese – pearl Mozzarella. The size of a classic mozzarella is said to be the same size as a large tomato. It is with him that Caprese salad is made.


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