Mozzarella - Fresh natural non-maturing cheese

	Mozzarella ciliegina Durability: 21 days Net weight: 10 g Packaging: plastic cup                 100 pcs in brine
	Mozzarella bocconcino Durability: 21 days Net weight: 100 g Packaging: plastic foil                  1 pc in brine Package: 20 units/carton
	Mozzarella filone Durability: 14 days Net weight: cca 1,1 kg Packaging: plastic foil Package: 6 units/carton

TRADITIONAL MOZZARELLA

As summer is associated with chilled, zesty rosé wine, on hot days try one of the classic Italian cheeses - Mozzarella. It is just as fresh and refreshing and is generally served cold with tomatoes. Mozzarella and fresh basil make the ideal holiday combination. Fresh lettuce and a delicious topping bring out their full harmony. Mozzarella is a natural, fresh, non-maturing cheese. The young cheese has a relatively supple and pliable structure, and is very easy to slice (the name comes from the verb mozzare, which means to ‘cut off’ or ‘cut’). Real Italian Mozzarella is made from buffalo’s milk, but it is generally made from pasteurised cow’s milk throughout virtually the whole in Italy. Fresh milk is used, which is left to precipitate so that the curd is separated from the whey. The cheese is then soaked in hot water; the consistency starts to stretch and layers are formed within it. Therefore it is mixed, the layers separated and folded, and then split up to form balls which are soaked in cold water to give the cheese a firmer consistency. These portions can then be served immediately. When they are being prepared for distribution, they are soaked in salty water. Mozzarella has a smooth, shiny surface and the balls are pliant. They layers are clearly visible inside. Most balls are called bocconcino, or ‘small mouthfuls’; the little ones are ciliegina, or ‘cherries’. Mozzarella can also come as “dumpling-sized”, and these are then known as filone.

WHAT TO DO WITH IT?

Mozzarella can be eaten with just a dribble of olive oil and a sprinkling of pepper. The most popular way of serving it is in slices with tomatoes and topped with fresh basil and oregano, possibly with a touch of good quality balsamic vinegar. Its flavour goes excellently with basil sauce or black olives and pasta. The cheese balls can be combined with not only tomatoes, but also other chopped vegetables. Mozzarella can also be baked with various different vegetables and meats or used with other ingredients, such as to make an original and tasty pancake filling. It is also unthinkable to imagine real pizza without the Italian look: green basil, white cheese (Mozzarella) and red tomatoes.