Mozzarella is a stretched curd cheese of Italian origin made from buffalo milk. Mozzarella di Bufala Campana, produced in Campania with buffalo milk, holds the status of a protected designation of origin (PDO) since 1996. It is named after Mozzarella di Bufala Campana.
Rennet is added to the milk. The curd obtained is cut and then dipped in very hot water (80-90 °). It is stretched and kneaded and then it is "mozzata" (term from which its name comes from), that is to say "cut" to give it the right dimension. The cheese has a distinctive mark when it is cut by hand.
Texture: Supple and creamy
Taste: mild and sour
Flavor: From milky to nutty
This cheese, originating from the regions of Latium and Campania, is said to have originated by accident, when the curdled milk fell in a bucket of hot water. The first traces of the cheese go back to the 12thy century. The milk comes from buffalos, ‘bufflonnes’ which come from Asia originally, and are particularly adapted to the marshland of southern Italy. The oldest document in which we find the full term “Mozzarella”, dates back to the sixteenth century. This was written up by a chef at the Papal Court. In Campania , following the introduction of the Buffalo in the thirteenth century , they started to use this animal’s milk . This practice developed further in the seventeenth Century and has now become the current large-scale production of buffalo mozzarella.