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MOZZARELLA

MOZZARELLA

Typical cheese from the South of Italy, Mozzarella is classified as a soft spun paste (pasta filata) cheese. It is one of the most famous cheeses and many culinary preparations like pizza make it even more famous.

The term “mozzarella” comes from the Italian verb “mozzare” (literally to cut off) and describes the process, still performed today, of cutting off with the hands the spun paste by holding it between the thumb and the forefinger, called “mozzatura”.Mozzarella has a very ancient history, and its origin is uncertain. Some claim it dates back to the VI century, but we can find evidence of mozzarella in some historical documents starting from the XII century.

PRODUCED IN OUR OWN LABORATORY

Technically speaking, mozzarella is defined as a fresh, soft spun paste (pasta filata) cheese, uncooked with overlapping layers and a very thin rind. Today it is produced in round shapes of different sizes, namely bites, loaves and braids.

RAW MATERIALS AND PROCESSING

The main differences are the types of milk used to produce the mozzarella. Buffalo and cow milk have varying levels of fat and protein.
Raw materials and production The first stage of mozzarella production starts from filtered, pasteurized, and coagulated raw milk by the addition of calf curd.
Later, we warm the mixture up.

The result is a dough making up the curd, which is split into quite big blocks and then left to stand. In the following stage the curd is broken up until we obtain little slivers.
The master cheesemaker carries out this operation with a lot of care and attention. Once the curd is broken up, it is left to acidify under whey, and then it is left to purge and to mature for about 20-30 minutes. The right degree of maturation requires the expertise and the ability of the qualified cheesemaker in order to pass this critical stage of production. An immature or overmature curd will produce a mozzarella of low consistency and decrease the processing yield. The remaining whey, rich in protein, will be used to produce ricotta.

The next production stage is called stretching and represents the moment that affects the texture of the mozzarella most. According to our traditional production process, this stage is carried out by hand and consists in cutting the curd into thin slices, putting it into a vat and, by adding boiling water at about 80-90°C, it is melted.

By using traditional tools, a bowl and a stick, we lift and roll out the curd until obtaining a homogeneous and shining dough, letting the excess serum drain out. The classification of
mozzarella as “stringy” cheese was born exactly from this process.

Now it is possible to move on to the “shaping stage”, which is the procedure that will determine the portioning of the dough. In this phase the different shapes of mozzarella are
created, including the most known braided mozzarella, forged by twisting three segments of dough.

The last stage of the mozzarella making process is the salting operation, during which mozzarella shapes are immersed into a 10-18% salt brine solution. The duration of this process varies according to the cheese factory and depends both on the different shapes of the cheese and on concentration of the brine. Salting can also take place during the stretching process, during which – at first – salt enters the cheese surface layer, and then evenly spreads on the inside, while it is immersed into the preserving liquid.

This liquid is aimed at preserving the mozzarella until its final consumption, and it is usually made of the stretching water, salt, and diluted acid whey; this can be replaced with salt water and citric acid, and/or lactic acid.