Do you love Mozzarella as much as I do? It’s so good on pizza, but also pasta, and just plain sliced or cut into chunks.
I even had the privilege to go to a caseificio once, that’s a place where they produce cheese, and see the whole process. While there, I got to eat mozzarella that had JUST been made, I mean, seconds old, super fresh. And, I learned a thing or two, that if you’re a cheese lover like me, you might find it fascinating. Want to learn about one of Italy’s most popular cheeses? Let’s do it.
Interesting fact number 1: Mozzarella is called mozzarella because it’s actually small chunks of cheese cut off a huge piece of cheese. Mozzare in Italian means “to cut” or “to sever” Those balls of mozzarella you may have seen, are actually very small pieces of the whole product. Mozzarella is produced in water, and in huge vats, the actual entire piece of cheese is absolutely massive and so it must be cut up in order to be utilized.
Number 2: Mozzarella has been ball shaped for at least 500 years! It started in southern Italy, and this was the only way to produce mozzarella cheese.
Number 3: Mozzarella was originally only made from buffalo milk. Cows milk mozzarella is relatively “new.” Well new, for italy, it’s still hundreds of years old though.
Number 4: It’s origins, but not it’s name, date back to the 12th century! Monks produced it, sold it, ate it and wrote about it, but it didn’t get it’s official name until a few centuries later.
Number 5: Burrata and Straccatella are made from mozzarella too – just treated differently at the end stage by adding cream or whipped whey.
Next time you’re in Italy, consider adding a caseificio to your must see places. The smell is not for the weak of stomach, but the amount you’ll learn is well worth it.
Ciao for now!