Mozzarella cheese is a product made from buffalo milk.

A big name famous all over the world: Mozzarella cheese (in Latin mozzarella di bufala) speaks for itself. It is made only from buffalo milk and consumed within a few hours of final ripening. There is a type of product that is also prepared from cow's milk, but it is called differently fior di latte, which literally means: milk flower. This variation has a sweeter taste than buffalo Mozzarella, as well as a lower percentage of calcium and protein content.

Unfortunately, the most delicious Mozzarella can only be tasted in Italy. It is prepared in just one day, and it retains its best taste during the first 12 hours after ripening. Over time, its taste melts before our eyes and actually simply fades away, so this cheese is very difficult to transport over long distances. True, these days, over time, we have learned to extend the shelf life of cheese by placing it in brine or marinade, or, as another option, smoking it with smoke. However, all these by-products are absolutely incomparable in taste to the fresh Italian original product, have their own special taste qualities and are excellent as ingredients for salads. The shelf life of the original is only three days, and the offal processed by the above methods is no more than a week.

The original has a soft and delicate taste. Its crust is very thin, pearl-colored. And the cheese mass is quite elastic and dense. In the production of Mozzarella, only fresh buffalo milk is used. It is curdled and rennet is added. After this, the cheese mass is properly heated to about 90 degrees, stirring constantly. The process continues until the cheese mass turns into a homogeneous consistency. And then, when ready, “cheese balls” are molded. To check the product for freshness, cut off a piece of it... A certain amount of white whey should be released in the cut area, which means the product is really fresh.

1. Bocconcini - large balls;
2. Ciliegini - medium balls;
3. Perlini are small balls.

This is a truly authentic Italian product that is added to salads, pastas, lasagna, spaghetti and, of course, pizzas. At the same time, the high-protein delicacy can be consumed on its own, supplemented with seafood, tomatoes, basil or chicken. Sandwiches with Mozzarella are perfect for breakfast. And for lunch you can try asparagus, onion or cream soup with the addition of pieces of this wonderful culinary delicacy. You can also roll the pieces in beaten eggs and breadcrumbs for frying in oil or simply add vegetables when baking. Mua! My mouth is already watering!