Mozzarella has a typical round shape and you can buy it in different sizes, from the little bocconcino (80-100 g) to big forms (1 kg and more). Other mozzarella varieties are the braid, the ciliegina (which is produced in factories only) and the roll ones. Mozzarella can be plain or smoked.
Mozzarella from cow milk is typical of Calabria, Apulia, Basilicata, Abruzzo and Molise (especially of the town of Bojano).
In some provinces of Campania (especially in Salerno and Caserta), Lazio and Northern Apulia they produce mozzarella di bufala, which is traditionally produced solely from the milk of the domestic water buffalo. This variety of mozzarella is a DOP cheese, and it has a particular making process.
Pasta filata (spun paste) varieties of cheese are subject to high heating. After removing the curd, some whey is heated to 50 °C and it is poured over the curd itself. This process is repeated after about 15 minutes, when the temperature is 60 °C. Finally the cheese is left to sit in order to facilitate its acidification.
Then the curd is cut into large narrow strips, which are put into water at a temperature of 90 °C. After that the cheese is stretched and kneaded to produce the desired shapes. You need 10 liters of milk in order to make 1 kilo of mozzarella.
Weight: 1 kg
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