| » Fruit
& Vegetables
» Mozzarella
» Frozen
fish
» Olive Oil
» Fresh
Shellfish
» Olives
|
|
Buffalo Mozzarella
 Historical
Origins:
The buffalo was introduced into Italy in the seventh century,
but references to cheese products made from its milk only started
to appear at the beginning of the twelfth century. Mozzarella
became widespread throughout the south of Italy from the second
half of the eighteenth century, before which it had only been
produced in small quantities. Mozzarella di Bufala Campana is
Italian Mozzarella cheese made from buffalo milk in the following
regions of Italy: Caserta, Salerno and part of Benevento provinces,
Naples, Frosinone, Latina and Rome.
Production techniques:
The peculiarity of this cheese is entirely due to the technology
used in its traditional preparation. It is produced exclusively
from whole buffalo milk and, after drawing and moulding, may
also be smoked, but only using natural, traditional procedures.
Buffalo milk is not for drinking and is used exclusively for
making mozzarella. Cow's-milk mozzarella is a ball of fresh
cheese swimming in brine, pleasant as ice cream but absolutely
tasteless. Made out of buffalo milk, instead, it becomes an
altogether different matter. The way mozzarella is made is
a very fast process. The milk is brought in, curdled, then
drained to eliminate the whey. After this the curd is cut
into small pieces, then ground up in a sort of primitive mill.
At this point, reduced to crumbles, the curd is put into a
mould and immersed in hot water, where it is stirred until
it takes on a rubbery texture. The cheese maker kneads it
with his hands until he obtains a smooth, shiny paste, a strand
of which he pulls out and lops off, forming the individual
mozzarella. These in turn are put into cold water and then
to soak in brine. The cheese absorbs as much salt as is necessary
and has to take on consistency. In the end, it must not be
soft and mushy when cut but fibrous and elastic, so that if
poked it springs back to its original shape. Mozzarella, prepared
in the evening, is ready the next morning, oozing with freshness
and richly flavoured.
|
