 Mozzarella is part of the pasta filata family – meaning it is cheese spun or pulled from curd. The word “mozzarella” is from the Italian, mozzare, which means “to tear” referencing the tearing of the stretched mozzarella to form balls/shapes. The vast majority of fresh mozzarella is made from cows milk. Fresh Mozzarella is very different from common pizza mozzarella (shredded or block): Fresh mozzarella is moist, creamy and soft vs pizza mozzarella that is dry/flaky. Fresh mozzarella can be packed in water, vacuum packed or marinated in olive oil and herbs
Mozzarella Fresca Production Overview:
- Pasteurized Grade A milk is curdled with either distilledvinegar or imported live cultures
- Curdling isolates milk proteins and is the 1st step in forming curds & whey.
- Additional process steps are used to further separate whey from curd
- The curd is cut into small cubes, drained of whey, and placed in hot water for “heading” (cross linking of proteins to form the porcelain-white mozzarella)
- The headed cheese is pulled & stretched to a smooth, homogeneous texture then formed into shapes (balls, logs, etc.) and cooled in purified water prior to packaging
Product Notes:
Fresh Mozzarella should have a sweet, creamy and milky taste – like eating a glass of milk.. No additives are used in Mozzarella Fresca Mozzarella but many other manufactures add Titanium Dioxide (commonly used in white paint) to make their cheese appear whiter. Water packed fresh mozzarella is very moist and ideal for salads and appetizers. Vacuum sealed fresh mozzarella is slightly less-moist and perfect for sandwiches & pizzas
Selection & Storage:
Fresh Mozzarella should not be yellowed, dried out, or sour smelling. Fresh Mozzarella should have a soft, yielding, pull-apart texture. Fresh Mozzarella should be used within five days of opening. Marinated Fresh Mozzarella should be used within fourteen days of opening.
|
Our Cheese 