How is mozzarella produced and what should it look like? What category of cheeses should be attributed to mozzarella - soft, young or pickled - is thought of anywhere, but not in Italy. They say: "Cheese is cheese, and mozzarella is mozzarella."
Perhaps such a proud or, conversely, ironic definition she received because of the timing of production. After all, it takes a lot of time for any other cheese to ripen: Parmesan, for example, takes a year to prepare, Grana Padano takes a year and a half. And it will take only five to six hours to make mozzarella from milk.
The classic mozzarella, mozzarella di bufala, is made from the milk of black buffalo. It is thicker and more fatty, and the cheese is obtained from it with a bright, rich, slightly salty taste. Unfortunately, real mozzarella is not stored for long, only one day, and therefore you can taste it only in Italy. Well, those who are not going to the Apennine Peninsula yet will have to be content with snow-white balls in a saline solution.
Mozzarella is also made from cow's milk. In Italy it is called "milk flower", fior di latte, and is loved no less. It tastes more bland, but very tender.
Good fresh mozzarella should be:
1. Snow-white. A yellow tint occurs only in mozzarella, which is made from low-quality milk or stored incorrectly.
2. Elastic. The right mozzarella jumps out of the package like a ping-pong ball. It is not tough and does not fall apart like cottage cheese.
3. Smooth. A dry crust is unacceptable, the mozzarella balls should shine. And if you cut them, then a little liquid will flow out.
4. Layered inside. There should be no air bubbles or holes on the cut.
5. With a small tubercle in the place where the head was torn off from the total mass.
6. Melting in the mouth.
The taste of mozzarella, cooked according to all the rules, is bland, with a slight sourness, very pleasant and tender. Care must be taken to ensure that the integrity of the packaging is not compromised and that there is enough brine in the box or bag. Without it, the cheese will dry out instantly. That is why manufacturers advise: when opening the package, do not pour out the liquid. Better pour into a jar and put the balls that have not been eaten there. Store them for no more than two days on the bottom shelf of the refrigerator.
Cooking with mozzarella is a pleasure. Firstly, it melts perfectly, spreading over the dish in an even layer. Secondly, it does not have a strong taste and smell, which means that the cheese will suit almost any dish. Italians eat it in very different combinations. For example, with olives and white wine. Or with berries and sweet vermouth. But the ideal companions of mozzarella were and remain tomatoes and basil, it is from these three ingredients that the classic Italian caprese appetizer is prepared.
Mozzarella only at first glance gives the impression of a very light cheese. In fact, its fat content can reach 40%, its calorie content is 300 kilocalories per 100 grams.
Mozzarella is an expensive cheese. It takes about 5 liters of milk to produce one ball the size of an adult's fist.
This cheese has several types: large mozzarella balls are called bocconcini; small, cherry-sized - ciliegini; tiny, pea-sized, perlini; braided - mozzarella treccia; smoked - mozzarella affumicata.
