Italian Mozzarella Cheese

Mozzarella was first made in southern Italy, near Naples, from the pungent milk of the water buffalo. The cheese had a very short shelf-life and seldom left the southern region of Italy because it was not made from pasteurized milk and refrigeration and transportation technology was not sophisticated. As technology developed mozzarella spread to other regions of Italy and around the world. To this day, however, it is widely known that the best buffalo mozzarella is still found south of Naples near Battipaglia, Capua, and Caserta. Small factories maintain time-honored traditions of making buffalo mozzarella fresh daily for their local customers, who line up at their doors to buy this delicacy.

Buffalo mozzarella may be the original and arguably the tastiest, but there are other types of mozzarella. The Italian verb mozzare means “to cut”, and mozzarella is cheese that is made using spinning and then cutting. Mozzarella fior di latte is made from fresh cow’s milk, either pasteurized or unpasteurized. A common product in the foodservice industry is low-moisture mozzarella, which is made from skimmed milk. Mozzarella can also be smoke-cured giving the cheese a yellowish-brown outer layer.

Fresh mozzarella is usually white, but can be slightly yellow depending on the animal’s seasonal diet. It is a semi-soft cheese, which means that it is flexible but must be cut rather than spread. Mozzarella is traditionally served the day it is made because of its high moisture content, but can be stored in brine for up to a week, or longer when vacuum-sealed. Low-moisture mozzarella can keep refrigerated for up to a month and some pre-shredded low-moisture mozzarella can last up to 6 months.

All types of mozzarella are used in the kitchen. It is a familiar ingredient of pizza and can be found in many pasta dishes, such as lasagna. It is also excellent served uncooked with sliced tomatoes and basil for a salad, insalata caprese, or an appetizer on small pieces of toast, crostini or bruschette caprese. When served cold it is especially important to use fresh mozzarella.

Mozzarella di bufala campana, or buffalo mozzarella that comes from designated areas of Lazio and Campania, has the official status of a protected designation of origin (PDO) under the European Union. This protection limits production of the product to this region and functions similar to a copyright or patent. This prevents phony replicas from selling under the same name. You have not truly experienced mozzarella cheese until you have relished the simple delight of a plain slice of freshly cut mozzarella di buffalo campana.

Learn more about:

The Food and Cuisine of Campania

Suggested recipes:

Caprese Salad (Mozzarella and Tomatoes)
White Lady Salad (Mozzarella, Celery and Fennel)