Collins Animals

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Mozzarella or mozzarelle is a traditional Italian string cheese made from cow's or buffalo's milk. Elsewhere in the world, mozzarella is an industrial cheese that is one of the most produced and consumed cow's milk cheeses. The word "mozzarella", feminine in Italian as well as in French, is sometimes used in French as mozarelle. History The first cheeses date back to 7000 BC, when hunters became breeders. The goat was thus one of the first domesticated animals. The goat's milk, transported in wineskins (containers made from the stomach of certain animals) solidified in part and revealed a new flavor. This one quickly seduces the nomads of the time and we thank them for it! Much later, in the Middle Ages, man discovered that rennet (an enzyme naturally present in the stomach) allowed milk to curdle more quickly. Chance makes good things happen! Taste, consistency and aspect: Its mild taste with a hint of acidity, its rounded shape and its beautiful white color have made this cheese a true celebrity. Cow's milk mozzarella, on the other hand, is a spun cheese that is known in Italy as "fior di latte". Not protected by a PDO, it can be produced anywhere in the world. Less rich in fat and proteins, it is a little less typical in taste than the buffalo milk PDO mozzarella. How to eat It can be eaten plain, raw or cooked, and is used in many recipes for salads, pasta, pizzas, etc., including some Italian specialties such as caprese salad or Margherita pizza. The taste of mozzarella varies according to its quality, ranging from a relatively neutral flavor to a pronounced taste of milk through subtle aromas of hazelnut. Farmhouse and artisanal mozzarellas should be eaten very soon after production, ideally the same day. Mozzarella is the most consumed cheese in Italy, present on the tables of six out of ten Italians.