Mozzarella: know it and cook it well
A little history
In the 7th century Italians brought Asian buffaloes. And so, a little by chance that is born the first Mozzarella Di Bufala, in the swampy region of Campania. This new cheese It is a huge success, so much so that it was listed on the stock exchange in the 7th century in Capua and Naples, like gold or wheat.
Victim of its success, the recipe for Mozzarella is amended in part. Demand was too great for these poor buffaloes who produce only 18 to 20 liters of milk. It was therefore necessary to call on the cows even if their milk makes the cheese less tasty
The Mozzarella cow's milk is the one distributed most often in supermarkets, while Mozzarella di bufala campana, which has a DOP (Protected Designation of Origin, that is to say that its manufacture is regulated) is more generally found in cheese makers, caterers or in delicatessens.
Mozzarella in the kitchen
If this cheese keeps the same name, whether it is made of cow's milk or buffalo, it is because it holds one of the stages of its manufacture "mozzata" (cut in Italian). Very rich in calcium and protein, this cheese Spun is one of the least caloric (count 250 kcal / 100 g). Its texture and slightly acidic taste make it one of the cheese most appreciated. It's simple, the Mozzarella, we eat it naturally with a tomato, in salad with a little charcuterie (Italian inevitably), a drizzle of olive oil and basil. Diced or shredded in a pie, a gratin, a cake and of course, on a pizza, in a risotto, pasta and even in our sweet recipes. Well, go quickly cook it.
