Mozzarella di Bufala Campana PDO
Mozzarella is made all over the world from buffalo and cows’ milk, but it is Mozzarella di Bufala Campana from central-southern Italy that is widely prized above all else. Buffalo were introduced to the region in the 7th century to work in the marshes and the first mention of the cheese came in the 12th century. It was originally called mozza, from the word mozzare – to lop off – a reference to the pasta filata ‘pulled curd’ process.
Mozzarella is classified as a soft cheese, but it has much in common with hard cheese. The milk is heated to 33-39°C and the curd set with rennet. This is cut and stirred and the curds allowed to acidify. Near-boiling water is added to melt them into a solid mass, which is pulled and spun, before pieces of cheese are ‘lopped off’ and shaped into balls. They are salted in brine and packed in acidified water.
We’ll borrow this one from Yotam Ottolenghi and suggest Mozzarella with a few slices of blood orange and a scatter of some toasted coriander seeds for a touch of sophistication. Alternatively, Google “Mozzarella Christmas tree recipe” and thank us later 😉
This Cheese is part of the Master of Cheese Level One associate certificate