Mozzarella Cheese – 7 Things to Know

mozzarella cheese

photo: Laverstoke Park Farm

1. Mozzarella is a fresh cheese. It’s best eaten a day after production, but can be refrigerated in brine for up to a week. Vacuum packed – several weeks or more.

2. The cheese was first produced in southern Italy, most notably in Campania, from the milk of Italian Buffalo.

Italian Buffalo

3. Mozzarella is manufactured by spinning (pasta filata) and stretching a paste like curd that is the result of enzyme interactions with the milk. The stretched pieces are cut into balls. (Mozzarella is derived from the Italian MOZZARE – to cut)

stretching mozzarella

photo: buttonsoup.ca

4. The “standard” size of a mozzarella ball is about 3 ounces.

5. Nutritionally, mozzarella fairs well. A 1 ounce serving is 60-80 calories, with about 3 grams of saturated fat. The sodium content is very low (less than 5% of the daily max). A serving usually provides 10% of the daily value of calcium.

6. A favorite easy recipe is Insalata Capresa which consists of sliced mozzarella, sliced tomatoes, fresh basil leaves, olive oil, salt and freshly grated pepper.

Insalata Capresa

photo: wearenotfoodies.com

7. There are low moisture versions of mozzarella that are more shelf stable. They are used in recipes such as … pizza.

Do you eat mozzarella cheese? What’s your favorite way to enjoy it?

 

Get Fooducated

  • http://www.facebook.com/ahcowan Amanda Herwaldt Cowan

    I love fresh mozzarella with fresh basil and tomatoes.. and just a sprinkle of pink himalayan salt. Maybe a little olive oil, but mostly I like it alone. Or of course, pizza! I think fresh does fine on pizza, you just need to remember to account for the extra moisture in your toppings and crust.

    • LauraM44

      Me too with the pink himalayan! So nice. I’ve started growing my own basil for this express purpose!

  • EVIL food scientist

    Insalata Capresa with tomatoes and basil from my garden.

    I like to add a bit of good aged balsamic vinegar to the mix as well. A thin drizzle over the top.

    Salt really makes it pop too.

  • Alyssa

    I really enjoyed this article. Sometimes all the I get so bombarded by so many articles saying “you shouldn’t eat this!” that I get negative feelings about food. I like to focus more on the things I can eat.