![]() ![]() A small amount of buffalo-milk mozzarella is produced in the USA although very little water buffalo milk is commercially available. It is most often made from cow's milk however it can be made from a combination of other milks such as cow's milk and goat's milk mixed. Fresh mozzarella can be packaged dry in vacuum-sealed plastic packages or in a governing liquid sometimes called "latte". There are three types: industrially produced fresh mozzarella that is available in many specialty stores, mozzarella curds that are available for delis to mix with hot water to form soft mozzarella in their stores, and some handmade fresh mozzarella that is available from company's such as ours. Thanks to the craze for Italian food, high-moisture mozzarella is more readily available in the USA than ever. It is soft and moist and more perishable. This is the cheese that the huge factories produce for the pizza industry. The former was developed in the USA to fit our transportation and distribution systems, and it has been available in grocery stores for years. Low moisture mozzarella that has a moisture content of less than 50% and high moisture mozzarella that contains more than 52%. Today two types of mozzarella are produced in the USA. My goal was to produce fresh mozzarella that I would sell as soon as it was made, just like they did in Italy, so that everyone in Dallas could enjoy mozzarella and tomato salads! I loved the fresh mozzarella in Italy and because it wasn't available in Dallas I founded the Mozzarella Company in 1982. ![]() When I was told it was made from "buffalo milk", I couldn't imagine what Wild Bill Cody and his buffalos could possibly have to do with this delicious dish! Later I learned that some of this fresh mozzarella was made from the milk of water buffalos and it was called "Buffalo Mozzarella" and some was made from cow's milk and it was called "Fior di Latte"! Whenever I travelled to Italy I would enjoy fresh mozzarella and tomato salads. It was often served with tomatoes in a salad. It was so soft and moist, very bland and milky tasting, almost spongy and oozing with milk. When I first traveled to Italy in the early 1960's and tasted fresh mozzarella I couldn't quite decide what I was eating. However, to this day it is widely known that the best and most highly prized artisanal produced buffalo mozzarella is still found south of Naples near Battipaglia and Caserta where small factories continue centuries-old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy. As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made. Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Legend has it that mozzarella was first made when cheese curds accidently fell into a pail of hot water in a cheese factory near Naples.and soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale! ![]()
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