Mozzarella or Fior di Latte is a type of spun paste cheese made with cow milk. The “Pasta Filata” technique used to make mozzarella is a stretched-curd or pulled-curd process, after the paste is spun the cheese maker cuts a piece off to make mozzarella, and thus the name that derives from the verb mozzare, which means to cut. Milk enzymes and calf rennet are added to the milk to make it curdle, and then the curd is left to rest to increase the acidity contained in it. After the resting period the curd is ripped into thin strips to which boiling water is added, it is mixed vigorously to make it stretch, and at that point it is rolled into sheets and thrown in ice cold water to maintain the shape given by the cheese maker.

Ingredients: whole cow milk, salt, rennet.
Weight: 1 kg.
Packing: 1 kg x 2 pieces in a heat sealed tray.
Shelf life of packed product: 10 days.

Cheese characteristics:
SHAPE: approximately 1 cm thick sheet of mozzarella.
EXTERNAL FEATURES: milk white with pale straw-yellow hues, the skin is smooth, glistening and consistently shiny.
INTERNAL FEATURES: the paste is soft and slightly elastic and stringy, it tends to be of a paler straw-yellow than the skin.
AROMA: it carries a delicate scent of yogurt and boiled milk.
FLAVOUR: it tastes of fresh milk with a hint of salt.

Availability: all year, but must be ordered.

In the Kitchen: It is used to make gastronomic delicacies such as stuffed mozzarella rolls, mozzarella mille-feuilles and “mozzarella tripe”.