Mozzarella Cheese
Discover Mozzarella cheese from International. Enjoy its fresh, milky flavor and perfect melt for pizzas, salads, and Italian dishes.
Mozzarella
What is Mozzarella?
Mozzarella is a fresh, semi-soft cheese originating from southern Italy. It belongs to the pasta filata or stretched-curd cheese family, characterized by its unique kneading and stretching production process. Traditional mozzarella is made from water buffalo milk, while commercial varieties often use cow’s milk. Its high moisture content gives it a distinctive springy, elastic texture.
The cheese’s name derives from the Italian verb “mozzare,” meaning “to cut off,” referencing how cheesemakers hand-shape individual portions. Authentic mozzarella has a Protected Designation of Origin status for Mozzarella di Bufala Campana. It is typically sold in brine to maintain freshness and should be consumed shortly after production for optimal flavor and texture.
Mozzarella Production Process
Mozzarella production begins with acidifying warm milk using whey starter culture or citric acid. Rennet is added to coagulate the milk into a solid curd mass. The curds are then cut into small pieces and heated in water or whey until they reach the proper acidity and temperature for stretching. This heating and stretching process gives mozzarella its characteristic fibrous, pliable structure.
After reaching the ideal plasticity, the hot cheese mass is kneaded and stretched repeatedly until smooth and shiny. Cheesemakers then portion the elastic dough into balls or other shapes by hand or machine. The freshly formed cheeses are immediately cooled in cold water or brine to set their texture. This quick cooling preserves the cheese’s moisture content and prevents further acid development.
Sensory Characteristics
Fresh mozzarella exhibits a pure white color and smooth, shiny surface with a thin, edible rind. Its texture is soft, moist, and elastic, offering a slight resistance when bitten. High-quality mozzarella should spring back when pressed and release small amounts of milky liquid when cut. The cheese has a delicate, milky aroma with subtle lactic notes.
In terms of flavor, traditional mozzarella offers a clean, mildly tangy taste with distinct dairy sweetness. Buffalo milk mozzarella typically has more complexity than cow’s milk versions, with richer buttery notes and a slightly sour finish. The cheese’s flavor intensifies as it ages, developing more pronounced acidic characteristics. Its melting properties create the characteristic stringy quality when heated.
Culinary Applications
Mozzarella’s excellent melting properties make it ideal for pizza, where it creates the desirable stretchy texture. It serves as the primary cheese in classic Italian dishes like Caprese salad, layered with tomatoes and basil. The cheese also features prominently in baked pasta dishes, sandwiches, and as a filling for various stuffed preparations. Its mild flavor complements rather than overwhelms other ingredients.
Fresh mozzarella is best enjoyed at room temperature to appreciate its delicate texture and flavor. Low-moisture, aged versions work better for grating and extended cooking applications. The cheese pairs wonderfully with olive oil, fresh herbs, tomatoes, and crusty bread. Different moisture content varieties suit specific culinary needs from fresh eating to high-temperature baking.
Regional Variations and Types
Mozzarella di Bufala Campana, produced in specific regions of Italy using water buffalo milk, represents the premium traditional variety. Fior di Latte refers to mozzarella made exclusively from cow’s milk, offering a lighter flavor profile. Bocconcini are small, bite-sized mozzarella balls, while Ovolini are slightly larger egg-shaped versions. Burrata consists of mozzarella shells filled with cream and stracciatella cheese scraps.
Commercial low-moisture mozzarella, developed for extended shelf life and consistent melting, dominates the mass market. Smoked mozzarella (affumicata) acquires a distinctive flavor through natural smoking processes. Regional Italian variations include mozzarella tied in knots (nodini) or braided forms (treccia). Artisanal producers continue traditional methods while industrial facilities produce standardized blocks and shredded formats.