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Mozzarella buy online: the queen of fresh cheeses from south Italy!

Italian mozzarella is a cheese produced using the pasta filata, spun paste, method. It has been made ​​for centuries in central and southern Italy.

The expression “mozzarella” comes from the verb “mozzare” (to cut off): the cheese is manually handled and pieces are then detached with index fingers and thumbs to form the most typical, round form.

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Italian mozzarella is made with Italian Mediterranean buffalo’s milk or cow’s milk, assuming by law different names:

  • Mozzarella di bufala campana: under this category is the buffalo milk mozzarella cheese produced in the region of Campania, which has a protected designation of origin. This mozzarella was the only one which could simply be called “mozzarella “
  • Mozzarella [which is the brand name] di latte di bufala: under this category is the buffalo milk mozzarella cheese that does not have the protected designation of origin.
  • “Fior di latte” or “mozzarella di latte vaccino” or simply ” mozzarella ” indicate the cow’s milk mozzarella.

The traditional Italian mozzarella is obtained by using fresh milk, salt, rennet and lactic acid bacteria and is of highest quality, while the industrial one is obtained using citric acid or lactic acid in place of ferments.

To distinguish the two types of Italian mozzarella you need to read the ingredients.

In 1998 Italian mozzarella received the Traditional Specialities Guaranteed from the European Union. This creates an exclusive right over the registered product name. Accordingly, the registered product name can be used only by the producers who conform to the registered production method and product specifications.

Although generally fresh mozzarella is white, the colour may vary to a slightly yellow, depending on what the animals eat. Italian mozzarella is a semi-soft cheese. Normally it is served the day after it is produced because of the high moisture content, but it is possible to conserve it in brine for up to a week or even longer if it is sold in vacuum-sealed packages.

Italian mozzarella can be eaten in different ways: Caprese Salad is made up of Italian mozzarella, sliced tomatoes and basil, pizza is made using mozzarella, several pasta dishes use mozzarella as well, but it can also be eaten by itself.

 

History of Mozzarella di Bufala

The first historic documents comes from the 12th century, the monks of the San Lorenzo in Capua monastery offered to the pilgrims a cheese called “mozza” or “provatura” (when smoked), accompanied by a slice of bread: in that period the the buffalos were increasingly appreciated for their milk and where bred in Campania Region in the coastal plains of the Volturno and the Sele rivers, 

There is a great evidence from the 14th century that demostrate the commercialisation of buffalo milk derivates, usually destined for the prosperous Neapolitan and Salerno markets. For obvious reasons of viability, the only ones reaching them were the “mozze” and, above all, the “provature” the smoking of which extended the product’s commercial life.

The expression “mozzarella” appears for the first time in a text by the Papal court chef Barolomeo Scappi in the 1570.

In the 18th century mozzarella became a widely consumed product: at the Reggia di Carditello the Bourbons opened a large buffalo farm for the transformation of the milk, and after the Italina unification was opened  the “Taverna“, an authentic wholesale market for mozzarella and other dairy products from the same milk, like the ‘ricotta’.

The mozzarella was collected from the “pagliare” or “difesa” sites of production, already weighed and wrapped in marsh rush or cranberry leaves and carefully placed in wicker or chestnut crates, to be transported to the shop premises.

Recipes Mozzarella

Classic Italian Lasagna

Classic Italian Lasagna made from scratch, bubbling with cheeses, and oozing Bolognese sauce, is easier than you think to make and it is absolutely delicious. The best Classic Italian Lasagna recipe is made with home-made ingredients, including the eggs pasta, meat...

Pizza Margherita

Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife...

Rice Arancine

Rice Arancine are stuffed rice balls, which are coated with breadcrumbs, and fried. Arancini are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. There are a number of local variants that differ in fillings and shape. The name derives from their...

Calzone

Calzone is an Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta, and parmesan or...

Eggplant Parmigiana

Eggplant Parmigiana called "parmigiana di melanzane" or "melanzane alla parmigiana", is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, and then baked. Parmigiana made with a filling of eggplant (also...

Piadina Romagnola

Piadina Romagnola is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked in a terracotta dish, although nowadays flat pans or electric griddles...

Caprese Salad

Caprese salad is an extremely simple Italian salad. It consists of sliced fresh mozzarella, tomatoes, basil, and seasoned with salt, and drizzled with olive oil and balsamic vinegar. It was made to resemble the colors of the Italian flag: red, white, and green. In...