Mozzarella cheese
Mozzarella Cheese
Mozzarella cheese (/ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]) is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.
Etymology
The term Mozzarella is derived from the procedure called mozzare which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls.
Production
Mozzarella cheese is a pasta filata cheese, meaning it is stretched and kneaded in hot water to achieve a soft, elastic texture. It is typically made from the milk of the Italian buffalo, although it can also be made from cow's milk.
Varieties
There are several varieties of mozzarella cheese, including:
- Mozzarella di Bufala: Made from the milk of Italian buffalo in the Campania region.
- Mozzarella Fior di Latte: Made from fresh pasteurized or unpasteurized cow's milk.
- Mozzarella Affumicata: A smoked variety of Mozzarella.
Nutritional Value
Mozzarella cheese is high in protein, calcium and vitamin B12. It also contains probiotics, which are beneficial for gut health.
Uses
Mozzarella cheese is widely used in Italian cuisine, particularly in pizza, lasagna, and caprese salad. It is prized for its soft texture and mild, creamy flavor.
See Also
External links
- Medical encyclopedia article on Mozzarella cheese
- Wikipedia's article - Mozzarella cheese
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