Mozzarella Cheese
Italian food typically highlights good quality cheese and the mozzarella varieties top the list. This semi-soft light type of cheese is the perfect accent to rich tomato based sauces and flavorful sausage and herbs. The mild flavored cheese, made from water buffalo milk, is still produced in Italy although other countries such a Switzerland, Australia, Canada and the U.S. manufacture and market the product. Well-known as a favorite topping for pizza, mozzarella cheese has also gained popularity when served on focaccia bread with a slice of ripe, fresh tomato, a dash of extra-virgin olive oil and a sprig of basil.
Varieties of Mozzarella Cheese
Buffalo mozzarella, or Mozzarella di bufala campana, as it is known in the Campania and Lazio regions of Italy, is produced from the milk of domesticated water buffalo. Although most imported varieties are now at least 50% cow’s milk, the flavor of authentic buffalo mozzarella greatly enhances pizza and other Italian dishes.
Fresh mozzarella, made from pasteurized cow’s milk and formed into a ball shape, can often be found at local delis and purchased packed in water. This variety should be used quickly, buying smaller quantities is often better than purchasing a large amount.
Low-moisture mozzarella, typically made from skim milk, is widely available in major supermarkets and may be substituted for a lower calorie version. When purchased in vacuum sealed bags, the cheese can be kept up to 6 months and when grated, freezes well for later use.
Making Fresh Mozzarella at Home
Cooks who want to experiment with making their own fresh mozzarella will find the process to be relatively simple and the results worth the effort. Most recipes are simple to follow and only take about 30 minutes to complete. The ingredients required to make fresh mozzarella include citric acid and rennet tablets, an enzyme found in the intestinal lining of cows, sheep or goats. The tablet is dissolved in cool water (hot water may destroy the enzymes) and then used in the cheese mixture. Mozzarella can be made from whole milk, 1%, 2% or skim. The cheese requires processing at various temperatures; an easy-to-read thermometer helps the process.
The fresh flavor of homemade mozzarella greatly enhances a dish. Preparing the cheese at home is a safe process as long as the instructions are followed and the cheese is kept refrigerated in a brine solution of water and salt.
