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
Pasteurised cow’s MILK, rennet, salt, milk enzymes
Pasteurised cow’s MILK, rennet, salt, milk enzymes
Allergens: Milk and milk derivates- Food pairings
Used to make gastronomic delicacies such as stuffed mozzarella rolls, mozzarella mille-feuilles, and mozzarella tripe.
Unit of measurement
Kilo
Package Type
Heat, sealed pan with water
Weight per piece
1000 gr
Pieces per box
2 trays
Storage conditions
Refrigerate from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
9 days
Minimum order quantity
1 box (2 trays)
Average nutritional values
per 100 g of product
Etichettatura Ambientale
Verifica le disposizioni del tuo comune.
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