Mozzarella Di Bufala Campana DOP 250 gr. (8.8 oz.) – Il Parco Traditional Milk Factory

Description

Buffalo Mozzarella

Mozzarella takes its name from its specific manufacturing procedure. Mozzarella contains a lactic smell and a slightly viscous and elastic texture, it has no crust and the paste is pressed and fresh with a smooth and creamy taste.

This type of cheese is produced in the form of a ball, it is also in the form of a pearl with a weight that can vary between 100 g and 1 kg. Those that are larger in the form of braid or knot, can weigh up to 3 kilograms. The size should not change its characteristics.

Mozzarella cheese is made industrially with 90% cow’s milk. For these reasons, the flavor of the different types of mozzarella varies depending on the quality of the cheese and the way it is made.

Mozzarella characteristics

The packaging of mozzarella cheese is a very special aspect within its characteristics, this consists of the use of a special paper or a transparent plastic bag that keeps the product immersed in the whey. This wrap has the words “buffalo bell mozzarella” printed

This technique ensures you perceive the freshness and fluidity of a white liquid outside the cheese when it is cut, which emits a very pleasant milk smell.

In addition to the famous buffalo bell mozzarella, you can also find rich and tasty variations such as smoked mozzarella, refined cheese (scamorza) or enriched cream (burrata and stracciatella).

Properties of mozzarella cheese

The significant presence of protein substances and lactic flora, with a high content of vitamins, minerals, and calcium in their richness, makes it nutritionally an excellent product.

Mozzarella is low in fat, rich in protein and calcium. It is also rich in phosphorus and other water-soluble vitamins. A 40 g serving of cow’s milk mozzarella provides an average of 100 cal, 7 g of protein, 7 g of fat and 180 mg of calcium, 20% of the recommended daily intake.

Mozzarella cheese is also less rich in fat than most hard cheeses, but its contributions are close to the average of cheeses.

Substitutes

Mozzarella cheese is served more as an accompanying cheese for its delicate flavor. You can also eat raw in salads, on pizzas, pasta, gratins, etc. This cheese has many versions in the market, so when you want to find a mozzarella substitute to prepare these dishes, there is no major problem. The options include:

In argentina, it is a great substitute for mozzarella in pizzas and empanadas is locally adapted. The scamorza is an italian strawberry cheese made with cow’s milk, so the flavor is not as special as mozzarella with buffalo milk but with cow’s milk.

Burrata: it is another italian product, very similar to mozzarella, both are semi-soft and can also be found made with buffalo milk.

Oaxaca cheese: it is a semi-soft mexican cheese made with cow’s milk, the elaboration technique is equal to that of mozzarella, so its texture and consistency are very similar.

Provolone cheese: this cheese is also of italian origin, its appearance, taste, and texture are similar to mozzarella cheese, the only difference is that it is made with cow’s milk, but you can find some version with buffalo milk.

The mozzarella cheese table

• made from pasteurized or unpasteurized beef or buffalo cheese

• country of origin: italy

• region: campania, abruzzo, molise, and apulia

• family: italian cheese

• type: semi-soft, in brine

• texture: elastic, fibrous and soft

• bark: no crust

• white color

• flavor: milky

• aroma: fresh, milky

• vegetarian: yes

• synonyms: mozzarella, muzza, musa