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 immersed in boiling water and mixed vigorously to make it stretch, at that point it is cut (mozzata) to obtain the single pieces of mozzarella which are thrown in ice cold water to maintain the shape given by the cheese maker. In this case the “cherries” are stretched and machine made. Can be served cold with tomatoes, salads and raw thinly sliced (julienne), vegetables for “pinzimonio”, but can also be used in the preparation of cooked dishes.  Best served at room temperature to fully appreciate all its aromas.

Ingredients: whole cow milk, salt, rennet.
Weight: 25 g.
Packing: 1 kg x 2 pieces in a heat sealed tray.
Shelf life of packed product: 10 days.

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

Availability: all year, but must be ordered.

Food pairing: Best for finger food, on skewers, in pasta salads, cold pasta dishes, green salads and last but not least, breaded and fried.