Mozzarella Cheese: More Than a Pizza Topping
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| Traditional Mozzarella |
When you hear the mention of mozzarella cheese, what do you think of? Is it that delicious ooey gooey white melted cheese that's bubbling on top of a hot crispy pizza? You know that cheese that always seems to burn the roof of your mouth when you take a big bite of pizza before it cooled down? Or is it that white shredded cheese that comes in those resealable plastic bags? And oh don't get me wrong, this cheese is perfectly fine to use. However, there is a lot more to mozzarella cheese than just a topping for pizza. So you're saying, "Okay Bob, what's the big deal with mozzarella cheese?" Let me tell you something, if all you have ever had is processed mozzarella cheese that comes out of the bag, you have never truly tasted real mozzarella cheese. So with that in mind, let's take a look at a little bit of history and then the different types of mozzarella and then maybe a recipe here the end of the blog today.
First, mozzarella is an Italian Traditional Specialty Guaranteed food product. That is the term is used for several different kinds of Italian cheeses that are made using spinning and then cutting methods. The TSG is actually used to promote and protect the names of quality agricultural products and foodstuffs in Italy. They are based on the legal framework provided by the Council regulation of the European Union. I know that this is getting a bit technical, and I'm not about all that, so take my word for it, when you see this logo on mozzarella cheese or other Italian products you know you're getting the real deal.
TSG LogoA History Lesson In Two Minutes
Mozzarella which is derived from the Neapolitan dialect spoken in Campania (see map), is the diminutive form of Mozza (“cut”), or mozzare (“to cut off”) derived from the method of working. Scamorza cheese is a close relative, which probably derives from scamozzata (“without a shirt”), with allusion to the fact that these cheeses have no hard surface covering typical of dry curd cheese. In Italian, and in the English use of the word mozzarella, the vowel at the end of mozzarella is pronounced, despite some people incorrectly dropping the vowel, erroneously rendering the word “mozzarella”. The term mozzarella is first found definitively mentioned in 1570, cited, in a cookbook in reading: milk cream, fresh butter, ricotta cheese, fresh mozzarella, and milk.” (Thank you Wikipedia!)
The Region of Campania
Now on to our types of Mozzarella cheese. Yummy!
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Types of Mozzarella Cheese
MOZZARELLA DI BUFALA COMPANIA
Now let's talk about the different kinds of mozzarella cheeses that are available to the public. The first cheese that I want to tell you about is the unparalleled mozzarella di bufala Campania. This truly is the King of mozzarella cheese. This cheese is made from the milk of a domesticated water buffalo. Water buffalo were imported into Italy during the middle ages from Africa and were domesticated and their milk was used for various purposes. Because the production of cheese made from buffalo's milk is very limited in Italian regions, the cost of the cheese is very expensive here in the United States. However, if you have a very special occasion, I would suggest she take the plunge and splurge on at least 8 ounces of this deliciously creamy treat. You can find water buffalo mozzarella cheese at any fine Italian grocer. The price may vary but I've found it to be roughly $27 a pound in the Providence area. This is not the kind of mozzarella you are going to want to top your pizza with every day!
FIOR DI LATTE
This mozzarella cheese is made from, and I'm sure that you've guessed it already, cows cheese. This is the most common type of mozzarella that is made a both domestically and in Italy. Since the cheeses made from cows milk rather than water buffalo, the costs have dropped dramatically. Outside of Italy, mozzarella not clearly labeled as being derived from the water buffalo can be presumed to be made of cow's milk.
You can get mozzarella in two different forms. Mozzarella is available fresh or dried. When it's fresh it's usually rolled into a ball, approximately 2 to 3 ounces and is usually about 2 to 3 inches in diameter. Larger mozzarella balls up to 2 1/2 pounds are soaked in salt water or whey and sometimes have citric acid added.these are known as the fresh mozzarella. The dried or desiccated mozzarella is what most of us are familiar with, which is the shredded mozzarella cheese that is in the plastic bags that you buy at the supermarket. This type of cheese is usually used for the lasagna or the pizzas that we have all become accustomed to.
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| A mozzarella smoker |
There is one more type of mozzarella which I want to talk to you about it. I've recently come across it in a local supermarket. This is the smoked mozzarella cheese. This simply is the mozzarella cheese balls that have been hunting a smokehouse to absorb the smoked and gives the mozzarella a rich, smoky flavor, which is truly a treat. The picture above shows a typical mozzarella smoker. The picture below actually shows a smoked mozzarella cheese in half, note the brown coloring. I would highly suggest that if you see some smoked mozzarella in your market or favorite Italian deli to give it a try and to eat it with tomatoes and a sprinkling of basil. If by some miracle you should find Smoked Mozzarella di Bufala Compania, my friend have hit the mother load and I will be VERY jealous!
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| Smoked Mozzarella |
This past weekend, I had the pleasure of having one of my Italian friends come over and share with me his craftsmanship. Franco is an internationally known mozzarella cheese maker. He made two specialty mozzarella kinds of cheese for my neighbor's 60th birthday party on Saturday. He and his family live in Providence, Rhode Island, but works in Montreal, Canada. Talk about a major commute! There's one other kind of mozzarella form that is made and that is called a treccia. Franco made two of these, one was approximately 5 pounds and the other was a giant 12 pounds braid. Here is the picture of Franco taking the giant treccia braid out of the water so that I could photograph it. It truly was amazing to see!
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| Franco's 12 pounds treccia mozzarella |
Oh and seriously, if you are interested in purchasing some of this mozzarella, Franco said that it is for sale. Feel free to contact me for a price.
Now to end today's blog, I thought that I would give you a very easy Italian treat using mozzarella cheese. I am sure that many of you have had fresh tomatoes with basil and mozzarella. I am going to take it up a bit to a little higher level. Please, please, PLEASE do NOT change the ingredients that I list here. Doing so will change the quality of the salad. That said here is a recipe for "Jewel Salad Comprisi". I call it "Jeweled" because the tomatoes remind me of rubies, the celery and basil are the emeralds, the mozzarella is the diamonds and the red onions are the amethysts. It is visually stunning and well as delicious. I hope you will give it a try!
Six large ripe plum tomatoes
Fresh mozzarella
Smoked mozzarella
Two Sliced Red Onions
Fresh Basil
Fresh Celery leaves
Coarse ITALIAN Sea Salt DON'T YOU DARE USE Morton's!!!!!
Fresh cracked pepper
Extra Virgin Olive Oil
Balsamic Vinegar of Modena
Chill the tomatoes so they are relatively firm and then cut in slices. Arrange on a plate or platter. Gently slice the two mozzarella kinds of cheese with a non-serrated knife Be sure this knife is super sharp! I use a ceramic knife and gently slice pulling towards me. Do not use a sawing motion to cut or this will crush the cheese and you don't want that! Arrange the cheese alternating between the tomatoes. Top both tomatoes and cheese slices with the sliced red onions. Sprinkle a generous stream of Extra Virgin Olive Oil. Generously grind Italian Sea Salt over the entire salad. Cut celery leaves and basil into thin strips and top salad. Serve with Balsamic Vinegar of Modena on a side plate. A fabulous summer salad and also is hearty enough to be it's own vegetarian meal when served with rustic Italian Bread.
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| Jeweled Salad |
I also will be sharing wine pairings when a recipe calls for good wine. Here is a delicate Italian wine that I would serve with the "Jeweled Salad".
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| Conti di Buscareto |
Conti, di Buscareto, Verdicchio dei Castelli di Jesi DOC 2009, Le Marche
The Verdicchio cultivar is produced almost exclusively in Le Marche. It is an autochthonous vine, the history of which can be traced back through the centuries. The vines are held to low yields, in order to enhance the quality of this ancient variety. Grapes are hand-picked off the vine and placed in shallow cases which immediately brought down to the cellar, where the grapes undergo a gentle pressing. The obtained must is then fermented in stainless steel barrels at a controlled temperature.
Smooth and balanced, this wine has a light straw color, sometimes slightly green. It boasts a pleasant floral aroma on the nose, with sensations of hay and apples, and a dry but not astringent fruity flavor with a slightly bitter finish.
I certainly hope you have enjoyed this little expose today on mozzarella cheese. I have received requests for a blog on polenta and vegetarian dishes. Please stay tuned, because I have some very interesting post coming soon on both requests! If you have a suggestion or request, please click here to send me an e-mail!
All the best to you and those you hold dear, and only the best on your table! Until next time, I remain yours, Bobby.
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