When the name Mozzarella cheese is mentioned one of the first things that comes to mind is probably pizza. This could be due to the fact that it is one of the most popular cheeses used on pizza today, thanks to the way it blends together when it is heated. It is interesting to note that mozzarella cheese continues to be rated as the number one choice in the United States which is probably due to the pizza. It should also be noted that the cheese being used and referred to as mozzarella in the United States might not be as authentic as people think. Here are a few other interesting mozzarella secrets.
Originally created in the town of Campania in Italy, this cheese did not draw its first breath from a cow. The Italian buffalo continues to be the best choice for mozzarella cheese which is actually formed through a combination of pasta filata and buffalo milk. The outcome is an interaction with the milk and the formation of a curd which is stretched into the interesting texture users have come to know and love. Under ideal circumstances mozzarella cheese should be eaten the day after it was created, but under normal circumstances it can be refrigerated for at least a week.
Depending on the source of milk in the mozzarella cheese being consumed the nutritional benefits will vary slightly. The average caloric content for about an ounce of mozzarella is less than eighty. On the other hand, carbohydrates are less than a gram by comparison. This nutritional data suggests that mozzarella cheese could very well be one of the most nutritional cheeses there is on the market.
People who use mozzarella in Italy will admit that although they appreciate the contribution it has made into pizza it is the Insalata capresa that drives their passion. Made with fresh basil leaves, freshly grated pepper, sliced tomatoes, olive oil, mozzarella cheese and a pinch of salt, it can be introduced as a snack or part of a nutritional meal. It should be noted that individuals why have the desire to be creative can put together their very own batch of mozzarella. Just think, some whole milk, salt, citric acid and rennet blended together at just the right temperature and you could have your very own batch of mozzarella cheese.
The greatest advantage to using mozzarella cheese on pizza is the way it blends together under high temperatures. It should be noted that authentic mozzarella cheese does not melt and combine as easily as the cheese being used on pizza. This is probably why there is such an obvious difference between Italian pizza and the product being offered by most of the more popular pizza chains. The cheese being used on most of the pizzas being prepared has actually been created specifically for the pizza. Because of the low moisture it seamlessly blends together to produce the perfect pizza.
As authentic as the real mozzarella is to the Italians it does not mean that the cheese being referred to as mozzarella in the West is lower in standards by comparison. The fact of the matter is that the unskilled user may not be capable of identifying the difference until they attempt to make a pizza for themselves. In the final analysis, mozzarella cheese is still one of the healthier cheeses on the market, regardless of whether it is churned out by a cow or an Italian buffalo.