mozzarella
Sign in to saveMozzarella is a semi-soft non-aged cheese prepared using the ('stretched-curd') method. It originated in southern Italy.
AI overview
Mozzarella is a soft, non-aged cheese made using a special stretched-curd technique that originated in southern Italy. It matters because its unique texture and preparation method have made it one of the world's most popular and widely used cheeses, especially in Italian cuisine and pizza.
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Key facts
- Cheese.name
- Mozzarella
- Cheese.image
- Mozzarella di bufala3.jpg
- Cheese.image_size
- 250px
- Cheese.caption
- Buffalo mozzarella
- Cheese.country
- Italy
- Cheese.source
- Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat
- Cheese.pasteurised
- Depends on variety
- Cheese.texture
- Semi-soft
- Cheese.fat
- 17g of fat per 100g
- Cheese.certification
- TSG: 1998
- Nutritional value.name
- Cheese, mozzarella, whole milk
- Nutritional value.water
- 50 g
Article
12 sectionsContents
- Etymology
- Types
- Sizes and shapes
- Low-moisture
- Other
- Production
- Storage
- Recognitions and regulations
- See also
- Notes
- References
- External links
Mozzarella is a semi-soft non-aged cheese prepared using the ('stretched-curd') method. It originated in southern Italy.
Varieties of mozzarella are distinguished by the milk used: when prepared with cow's milk and buffalo mozzarella ( in Italian) when the milk of the Italian buffalo is used. Genetic research suggest buffalo came to Italy by migration of river buffalo from India in the 7th century CE.