The term 'Mozzarella' is used in context of cheese that is made in Italy and is produced using the processes of spinning and cutting. Thus, any cheese that has these characteristics will be termed as 'mozzarella cheese'. With 'mozzarella' being derived from the word 'mozzare' that means "to cut", it is easy to note that it is mainly the production process that differentiates mozzarella cheese from other types of cheese. Fresh mozzarella is generally white in color and has a semi-soft consistency. The variation in the color of fresh mozzarella, to slightly yellow, is due to the seasonal change in the diet of the animal.
Storage
Being high in moisture content, fresh mozzarella cheese is traditionally served the day on which it is made. However, in case of later requirement, the cheese can be stored in brine, for a period of up to a week. If the storage period has to be longer, then sealed packages are preferred. There are low-moisture mozzarella cheeses also, which can be kept in the refrigerator for up to a month. Then, you can get pre-shredded low-moisture mozzarella in the market, with a shelf life of up to 6 months.
Types of Mozzarella Cheese
Mozzarella Di Bufala
Mozzarella di bufala is made from the milk of a water buffalo and sold in Europe, as 'mozzarella di bufala campana'.
Mozzarella Fior Di Latte
Mozzarella fior di latte is name given to cheese that is made from fresh, pasteurized or un-pasteurized, cow's milk.
Low-Moisture Mozzarella
Low-moisture mozzarella is made from whole or part skim milk. It finds maximum use in the foodservice industry.
Smoked Mozzarella
Mozzarella can be smoked, either in a smoking chamber, with intense smoke, or by "painting" with a liquid smoke.
