More of this Feature • Part 1: Mozzarella basics • Part 2: Fresh mozzarella • Part 3: Mozzarella tips and hints • Part 4: Mozzarella Recipes

Related Resources • Yogurt / Yoghurt • Sour Cream • More Dairy Articles • A to Z Food Glossary

Recipes • Homemade Fresh Mozzarella Cheese • Chicken Mozzarella • Veal Mozzarella • More Mozzarella Recipes • Recipe Index

Related Cookbooks • The New American Cheese • The Cheese Bible • Cheese Lover's Cookbook • The Cheese Plate • Cheeses of the World • More Cookbooks

Most are familiar with mozzarella cheese. It's the cheese traditionally used on pizzas and to make fried cheese sticks. There is quite a difference in flavor and texture between fresh mozzarella and processed sliced or shredded mozzarella, and well worth your time to find out more. It's easy to make homemade mozzarella cheese, and it can be used in a variety of recipes, including salads, meats, poultry, seafood, and vegetables.

What is mozzarella cheese?
Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional mozzarella is made from water buffalo (not North American buffalo or bison as many mistakenly think) milk, and its flavor is highly prized. Water buffalo milk is three times more expensive than cow's milk and is costly to ship, so expect a corresponding high price tag on imported buffalo mozzarella. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk. Water buffalo milk is very high in fat and cassein and not easily digestible in its raw form. As such, it is used exclusively for making mozzarella and not as a beverage. Mozzarella contains 40 to 45 percent fat, although there are now lower fat, skim versions available.

This cheese is not aged like most cheeses and is actually best when eaten within hours of its making. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

Next page > Fresh versus processed mozzarella cheese > Page 1, 2, 3, 4

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