Authentic hand-made mozzarella
Only from buffalo milk soft cheese should be produced
In Campania, the buffalo bred, whose creamy white milk of real mozzarella di bufala is produced, stored on a delicious Myrthe
Mozzarella, a soft white cheese from the south of Italy, may nowadays on almost any sandwich more missing. It is used to overwrite baking, take place at the pizza place and it tastes-so if any disparaging verdict of an Italian manufacturer “to 90 percent as ausgekauter chewing gum.” Those who value good food and quality, therefore, elect not some mozzarella in a soft ball, the latte Fior, ie made from cow’s milk, but only from buffalo milk, mozzarella di bufala.
The home of mozzarella is Campania
Based this cheese in Campania, in southern Italy. The name derives from the Italian verb mozzare, cut her, because in the production of cheese is the elastic mass of each piece cut off, shaped into a ball and placed in a lukewarm salt brine. Supposedly, the monks of the Abbey ad Septinum “at the gates Aversas already in the 15th century the members of the ‘Capitolo’ have offered Mozza have cut off a piece of cheese with bread, if this is necessary for their annual procession at the monastery passed.
The buffalo require a daily shower
But before the fresh mozzarella on the table, are on the Aziende many operations required. There are the buffalo cows, which have been well-thousand years in Campania bred. They have nice except on curved horns especially broad hooves that prevent them in the sink in the morass gourmet olives. Previously, they pulled the plows, today they are kept on pasture, but have, for example, be showered daily. Those who do particularly well with them says, treat them extensive baths in cool water. Buffalo cows almost can not sweat through the skin and therefore need to particularly hot days much moisture from the outside. At the age of about two years, met the cows and after ten months, the calves are born. As a mother, the buffalo cows to milk, about seven liters per day if they are good in the feed, which means if it around 50 kilos of fresh green stuff in his mouth get. By 25 kilograms to produce mozzarella cheese, you need about 100 liters of milk. The milk of Büffelkuh is so fatty and creamy as cow’s milk and she is bright snow white.
Stir with patience
The cheese is produced from milk heated in the presence of a coagulant and a lot more patient Rührarbeit. If the mass is sufficiently elastic, is that what the cheese has its name, the cutting portions. Much tact requires the storage of the brine in order to generate balanced tastes gourmet chocolates. Sometimes, the mozzarella balls or braids Myrthenzweige bedded on fresh, so that they accept the fine aroma. The best taste the fresh buffalo mozzarella, just something fresh bot support, or combined with tomatoes and garnished with basil in the form of the famous “insalata caprese.
