Fresh Mozzarella Cheese - Di Stefano
It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella. Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet.
Pack size: Ovoline (egg size) and Ciliegine (balls the size of a cherry tomato) are both available in 3# cases.
The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese. This cheese is not aged like most cheeses.
Traditional mozzarella is made from water buffalo (not North American buffalo or bison as many mistakenly think) milk, and its flavor is highly prized. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk.
- Bell peppers, roasted
- Olive oil
- Pepper, black
- Vinegar-balsamic, red wine