Mozzarella: History, Etymology, Types, Production - Il Casaro - New Zealand Auckland скачать в хорошем качестве

Mozzarella: History, Etymology, Types, Production - Il Casaro - New Zealand Auckland

http://www.ilcasaro.co.nz/ Mozzarella: a bit of history Mozzarella is a very famous fresh cheese, made from goat's milk but most usually from cow's milk throught a complex process by the name of "pasta filata method". Originally from southern Italy, its name is quiet common for many different types of Italian cheeses made using "spinning" and then "cutting" this original pasta coming from milk : The Italian verb "mozzare" means exactly "to cut". Etymology of the name The name "mozzarella" was mentioned in a cookbook witten by Bartolomeo Scappi in the 1570: "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk" (...). Mozzarella comes from the Neapolitan dialect (from Naples, the capital of Campania) and it is the diminutive of "mozza" which, as we saw, means "cut" or, if you want from the verb "mozzare" (to cut) and it rappresents the technique of working the pasta coming from milk. A very similar cheese is "Scamorza" which probably derives from scamozzata which leterally means "without a shirt", reffered to the appearance of these cheeses "without" hard surface covering typical of many other dry cheeses. Types "Mozzarella di bufala campana" as mentioned before is a specific quality of mozzarella made from the buffalo's milk: these are raised in specific areas of the territory of the regions of Lazio and Campania (Italy). Unlike other mozzarellas, that can derive from non-Italian milk and often semi-coagulated milk, the buffalo mozzarella holds the status of "Denominazione di Origine Protetta" (protected designation of origin - PDO 1996) under the European Union, While in 1996 mozzarella was recognized as a Specialità Tradizionale Garantita (STG) which translated means "Traditional Speciality Guaranteed". Fior di latte or simply Fiordilatte is a mozzarella made only from cow's milk (not from buffalo). The quality of this product is inferior compared to the one from buffalo and as consequence also the price of this type of mozzarella is lower. It is for this reason that is always important the certification of the label because, especially abroad it is not unusual to find "mozzarella" not clearly labeled as deriving from buffalo made instead from cow's milk. Production "Mozzarella di bufala" is traditionally made exclusively from milk of domestic water buffalo. The intire process starts with a whey starter that is added from the previous batch that contains thermophilic bacteria. The milk is left to ripen in order for the the bacteria to multiply. After this process we add rennet that as the specific rule of coagulating the milk. When the coagulation is complete the curd is cut into large pieces and left sitting: in this way the curds firm up: this process is commonly called "healing", then the curd is cut in other large pieces, stirred and heated to separate the curd itself from the whey. The whey is drained and the curds are placed in a typical hoop to form a solid mass and left until the pH is around 5.5. This is indicator that the cheese can be stretched and kneaded in order to produce a delicate consistency: we made "pasta filata". "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella (...) " ( "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Retrieved 8 May 2007).