This creamy cheese is produced in the South of Italy, in the provinces of Caserta, Salerno and part of Benevento, Naples, Frosinone, Latina end Rome.
Wine & Food Magazine
Buffalo was introduced into Italy in the seventh century and the first cheeses produced with its milk started to appear at the beginning of the twelfth century. At first mozzarella was produced in small quantities and became widespread throughout the south of Italy from the second half of the eighteenth century.
Its traditional preparation follow a peculiar technique. It is produced exclusively form buffalo milk using only natural and traditional procedures. Buffalo milk is not for drinking and it's perfect for cheese production. It is very nutritious and rich in fat and casein.
The milk is brought in, curdled, then drained to eliminate the whey. After this the curd is cut into small pieces, then ground up in a sort of primitive mill. At this point, reduced to crumbles, the curd is put into a mold and immersed in hot water, where it is stirred until it takes on a rubbery texture. The cheesemaker kneads it with his hands until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella ("mozzare" in Italian means to lop off). These in turn are put into cold water and then to soak in brine. The cheese absorbs as much salt as is necessary and has to take on consistency. In the end, it must not be soft and mushy when cut but fibrous and elastic, so that if poked it springs back to its original shape. Mozzarella, prepared in the evening is ready the next morning, oozing with freshness and richly flavored.
By visiting one of the many small dairies scattered over the district between Caserta and Salerno, you can see the way mozzarella is made, and enjoy it.