Today we’re going to be talking about mozzarella as part of our series on amazing ingredients, ones with a rich history and amazing uses in the kitchen. Mozzarella is a unique cheese – it’s very different from other cheeses.
Of course, we all love pizza. What would pizza be without mozzarella? When I was growing up, we didn’t have mozzarella in our country, and so the pizza was made with yellow cheeses like cheddar, and it wasn’t nearly as good. Mozzarella has the amazing properties of being gooey, melty, and stretchy, like a slice of pizza where all the cheese stretches from the middle.
So, mozzarella obviously originated in Italy – in the southern region of Campania, around Naples. It actually came into existence during the Middle Ages, around the 12th century. The legend of mozzarella says that it was an accidental discovery. During the Middle Ages, cheese makers could have dropped curd into hot water, either during the cheese making process or by accident, and then noticed that it began to stretch and form those elastic strands which are the unique characteristic of mozzarella.
Originally it was made using milk from water buffalo, not cows. The traditional version is known as mozzarella de bufala campana, and is produced in areas that have water and buffalo herds, giving it that unique flavor.
The name mozzarella comes from the Italian word mozzare, meaning “to cut off”, and that refers to the process of hand cutting the curd during production. Mozzarella is a type of pasta filata cheese. Pasta filata means “spun paste”. The word pasta actually refers to paste or dough, which is why we call pasta what we do, but pasta filata, spun paste, refers to the phase when the curds are stretched and kneaded in the hot water.
Over time, cow’s milk versions became popular and are now quite common, especially outside Italy. The traditional water buffalo version is considered a delicacy, and has the status of protected designation of origin in the EU.
So, let me tell you how mozzarella is made. I’ve tried it once, and I struggled with the stage at the end where it had to be in hot water and be stretched, because it disintegrated a lot – maybe my water was too hot – but it kind of worked, and it’s great fun cutting the curds, and doing all the parts of the process.
What they do is they start with water and buffalo milk for mozzarella de bufala campana, but more commonly eat cows milk. It’s warmed to around 32 to 37 degrees Celsius, which is 90 to 99 Fahrenheit, and then a starter culture is added, which would be bacterial, and which acidifies the milk. Then they add an enzyme called rennet, which is often from the lining of a calf’s stomach when it’s animal based rennet, and that coagulates the milk into the soft curds, and it sets after about half an hour. ‘
Then it’s cut either by hand, or sometimes with a machine; just sliced into blocks. You kind of slice this way, then across that way, and then just keep slicing and stirring it into the whey, which is the liquid part of the mixture. It’s gently stirred, and sometimes reheated slightly. That separates the curds completely.
Then comes the fermentation part – the curds rest in the whey for a few hours, and this ferments it and the acidity rises. It’s essential for it to be the right acidity for the curds to become stretchable. I think this was my issue; it didn’t wait long enough. The curds need to be the right acidity, and then they’re really stretchable.
Next, you remove the curds from the whey, and they’re placed in hot water, and kneaded and stretched until they become smooth and elastic. Then the cheese is formed into balls by hand. It’s kind of tucked under, like with a ball of dough – stretch and tuck, stretch and tuck. Then the mozzarella is placed in cold water, or a brine solution, which is salt water. It’s sold in that brine bath to keep it fresh and moist. You do get a firmer version as well that’s not in brine, and that’s the kind that we grate to use on pizza.
The kind that’s made with buffalo milk is richer and creamier, but any kind of mozzarella is delicious. It’s low on salt compared to some other cheeses. Let’s talk more about the health benefits of mozzarella; why it’s good for you. It’s a good source of protein, rich in the high quality protein that helps to build your muscles and support your immune system. It’s rich in calcium, which is good for bone health, teeth strength and muscle function. It contains probiotics if we’re talking about the fresh mozzarella in the brine, especially when made from raw milk, so there are lots of beneficial bacteria in it. Then, as I said, it’s lower in sodium and in fat compared to aged cheeses, and that can be good in some situations. It’s got vitamin B12, phosphorus, and zinc, which are good for your energy and nerve function, et cetera.
It doesn’t age, so it’s best eaten fresh. It’s considered a fresh cheese, and doesn’t go through any months of aging. So, what can you use it for besides pizza?
There’s Caprese salad. I’m sure you’ve seen that. It’s lovely with fresh, moist mozzarella or a big mozzarella bowl sliced, and then you add layers of large tomatoes, basil leaves, and basil pesto, and if you like, olive oil and a touch of balsamic. That’s one of the appetizers you’ll find in our Elegant, Easy Appetizers cookbook recipe book that just came out. It’s got a whole lot of elegant appetizers that are easy to do for your family at the table, for entertaining, or for date night. Each of them only has five ingredients, and there are photos to show you how to arrange them on the plate to make them look good. You should definitely go look at that – there’s a sample you can download as well.
You can use mozzarella in pasta – lasagna, stuffed pasta shells, or any pasta is improved with a layer of mozzarella inside, on top, or both.
Mozzarella sticks or balls are delicious if they’re breaded and deep fried, and then you get that gooey mozzarella inside. You can have a dip with that, like marinara sauce, or a spicy dip if you like those.
You can make melty sandwiches like Croque Monsieur, which is a grilled cheese sandwich with ham inside and bechamel sauce on top. A Croque Madame is the same thing with an egg on top. Any grilled cheese sandwich that you do with mozzarella is going to be amazing. I like to use a few different cheeses like cheddar, maybe mol, and mozzarella in a sandwich. That makes it so good, and it melts beautifully. You can add tomato, pesto, or roasted vegetables.
Then mozzarella’s really good in stuffed chicken breasts or meatballs. You can cut the chicken breast open and put some mozzarella inside before you bake it.
You can use it on top flatbreads and bruschetta. Use it on top of toasted baguette slices. You can put mozzarella, herbs, and tomatoes on top. Even mozzarella with figs and prosciutto is an amazing sweet and savory combination.
There are breakfast dishes or egg dishes; you can use mozzarella inside your omelets, with a frittata, or with a breakfast burrito. It melts quickly and gives something that creamy texture.
You can have mozzarella in soups like tomato soup. It melts and makes it an amazing cheesy pool of richness.
I like to use it inside puff pastry or inside a pizza dough. This is kind of like pizza pockets. You can put herbs, mozzarella, and tomatoes or tomato paste in there. The mozzarella is a delicious filling.
Here are some more unusual uses of mozzarella; some unusual dishes from around the world that perhaps may be new to you. Carrozza from Italy is a Neopolitan street food. It’s a mozzarella sandwich dipped in egg and breadcrumbs, and then deep fried – Italian grilled cheese meets French toast. You make your amazing grilled cheese sandwich, you dip it in the egg and breadcrumbs, and then you deep fry it, or simply fry it on each side in a little oil in a pan.
Burrata is very similar to regular mozzarella. It’s a soft pouch of mozzarella filled with stracciatella, which is shreds of curd and cream. It’s served fresh. When you dip your toast or something into it, it opens and the liquid comes out. It’s delicious, almost like a dip. You can have it with fresh tomatoes, with prosciutto, or drizzled with olive oil.
South Korea has a spicy stir fry dish with chicken, sweet potatoes, cabbage, and rice cakes, interestingly, and finished with a layer of melted mozzarella on top. That creamy, mild cheese contrasts well with the spice and helps with the burn.
In Venezuela they have mozzarella stuffed arepas. Arepas are cornmeal cakes which can be split open and stuffed. It’s similar to a pita bread, except it’s made from cornmeal. Mozzarella is a popular filling because it melts beautifully, and it balances well with that toasty crust.
Have you heard of cheese curds from the Midwest? Traditionally, they’re made with cheddar, but some versions use mozzarella curds that are deep fried, and then served with a ranch dressing or a spicy dip.
There’s mozzarella-stuffed naan bread, Indian style. The naan bread is filled with mozzarella, garlic, herbs, and then baked. This goes well with grilled meat whenever you need something extra.
From Sicily, arancini are crispy mozzarella stuffed rice balls. They’re filled with peas and ragu, which is shredded beef, and have a melty mozzarella center. These are often used as a snack or appetizer in Sicily.
Japanese pizza toast has a slice of thick bread topped with tomato sauce, and then vegetables or sausage and melted mozzarella. In food cafes in Japan, it’s popular for breakfast or light meals.
Then there are mozzarella-stuffed burgers, originating in Minnesota. This is a burger that has mozzarella inside the patty, and it melts when it cooks and oozes out into you when you bite into it.
To wrap things up, mozzarella cheese has come a long way from its humble beginnings in southern Italy where it was first made from the milk of water buffaloes. The fresh, milky flavor and stretchy texture made it an instant classic, and it’s definitely a beloved staple around the world. It’s not just for pizza, although it’s hard to beat that cheesy stretch. It shines in the caprese salads, melts beautifully in lasagna and adds that creamy touch to your sandwiches and your baked dishes.
So, next time you bite into that gooey slice or fresh tomato salad, remember that you’re tasting a piece of history, and remember how food connects us across time and culture. Enjoy some mozzarella; enjoy some pizza, and enjoy some salad and pasta.
