Mozzarella : which one is the best?
Burrata, Scarmorza, di Bufala, from Bufflonne, ...
The large family of mozzarella offers a range of tastes as delicious as they are varied.
At the pizzeria Chez Mario, we do not choose our mozzarella at random. Fine experts of good Italian products, our experienced pizzaioli know the differences between these fresh cheeses and know how to work them ideally to sublimate the taste of our pizzas.
Not easy to differentiate mozzarella from its cousin Burrata, for example. This is why we are going to decipher for you the most common variations of mozzarella. Discover all the best mozzarella has to offer.
The Mozzarella
Did you know that mozzarella takes its name from a very specific stage in its production?
Just after spinning, the cheese paste is called "mozzata" which means "cut" into pieces.
This fresh pasta filata cheese originates from the Campania region of Italy. Traditionally made from buffalo milk, its cousins are numerous. Each has its own recipe for a specific result. The differences lie in the milk, the texture but also the taste.
Buffalo Milk Mozzarella
The original mozzarella recipe is made with buffalo milk. This type of Mozzarella is more expensive but also tastier.
Indeed, buffalo milk is a rare and therefore expensive raw material.
This is explained by the fact that the buffalo, female of the buffalo, can only produce 8L of milk per day. In comparison, a cow produces on average 25L of milk daily.
Buffalo milk mozzarella includes two types of mozzarella:
La Mozzarella di Bufala Campana. The original and exceptional Mozzarella produced in the Campania region. Controlled by a protected designation of origin, it is a real national treasure.
La Mozzarella di Bufala. With the same recipe, it can come from several different regions of Italy.
Cow's Milk Mozzarella
Less tasty but also less expensive, this cheese made from cow's milk is also widely sold in Italy.
It is found under the name of "bocconcini" or "fior di latte". Cow's milk mozzarella is industrial unlike its buffalo milk sister. More easily accessible, it is important to remain attentive to the product.
One can easily found it in supermarkets alongside mozzarella balls made with powdered milk which are much less natural and of much lower quality. Avoid mozzarella with ingredients such as coagulating enzymes or acidity correctors.
No pizza without mozzarella. Star of the pizzeria Chez Mario, one can find it on our entire menu. It is the essential ingredient without which the pizza would not have the same flavor.
Variations of mozzarella
Dozens of fresh cheeses, cousins of mozzarella, coexist to the delight of our taste buds. The hardest part is to tell them apart. Here is a presentation of the best known and their specificities to guide you in your best tastings.
The Burrata
The famous and unmissable Burrata originates from the Puglia region in southern Italy.
Like its cousin mozzarella, it is made with buffalo or cow's milk. It is actually a pocket of mozzarella topped with fresh cream. In the greatest respect for tradition, we close the bag with rush leaves and keep it in its whey.
For the little anecdote, a farmer in the region who was tired of wasting the unsold mozzarella from the day before, had the idea of stuffing it with cream and wrapping it to keep it. This is how Burrata was born. The Burrata stands on its own. It is eaten as it is with a drizzle of olive oil and a little salt.
At Pizzeria Chez Mario, we even dedicated a pizza just for her. Taste the Burrata accompanied by its cousin the mozzarella on a bed of tomato sauce decorated with cherry tomatoes and arugula.
The Scarmoza
Still in line with Mozzarella, Scarmorza or smoked Provola is a cheese made from cow's or buffalo's milk, but it can also be found with sheep's cheese.
The Scarmorza has a much stronger and marked taste thanks to its ripening which can last from 1 to 4 weeks. Visually, it is easily recognized by its pear shape and its yellow to brown color. It can also be smoked to accentuate its flavors even more. The more the Scarmorza is smoky, the more its color will draw towards brown. Its soft texture is similar to a semi-cooked dough. In terms of taste, it offers more nutty flavors than other versions of mozzarella.
Perfect for gratins with its melting and stringy texture, it also perfectly enhances dishes such as pasta, risotto or even focaccia.
In Short
Among the dozens of cousins of mozzarella we also find the Treccia with its more fibrous and creamy braided form or the Fumicata which is smoked on damp straw and can adapt to any kind of mozzarella. Italy has been able to adapt its mozzarella to infinity to offer us ever more surprising and varied flavors.
At the pizzeria Chez Mario, we value Italian products to take you on a journey in one bite to the big boot. In our pizzas, but also in our starters, mozzarella is everywhere on our menu!
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