The Fascinating World of Mozzarella

Originating in Italy, Mozzarella's name is derived from 'mozzare' meaning to cut off, referencing the hand-making process. Historically, it's made from water buffalo milk, not cow's milk, giving it a distinct flavor and texture.

Traditional Mozzarella di Bufala has a higher fat content and creamier taste compared to Fior di Latte, made from cow's milk. The former is richer, with a tangy and delicate taste, while the latter is milder and more fibrous.

Authentic Mozzarella di Bufala boasts a Protected Designation of Origin (PDO) status within the EU. This ensures it's produced in specific Italian regions using traditional methods that impart unique qualities.

Mozzarella is rich in biotin, or vitamin B7, which is water-soluble and not stored in the body. This makes mozzarella a good cheese choice for pregnant women, as biotin is beneficial during pregnancy.

Mozzarella's superb melting qualities make it a favorite for pizza. Its low moisture and perfect pH balance allow it to melt uniformly, creating the coveted stretchy, gooey texture that enhances many dishes.

Affinage, or aging, isn't typical for mozzarella. It's best consumed within hours of production for optimal flavor. Seasonally, 'winter milk' mozzarella is denser, while 'summer milk' yields a softer cheese due to changes in the animals' diets.

Mozzarella's mild flavor makes it incredibly versatile, pairing well with tomatoes, basil, and balsamic for a Caprese salad, or complementing strong flavors like pesto or balsamic glaze in various culinary creations.

In the 18th century, mozzarella was often blue due to the natural bacteria in water buffalo milk. The cheese was still safe and delicious to eat!