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.
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)
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.
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?