Mozzarella

Moht-sah-rel´-la

After World War II, American GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, mozzarella rates second only to cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this pasta filata cheese each year. Pasta filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows mozzarella to melt and flow and gives it its characteristic stretch. Whole milk mozzarella is richer in taste and has excellent melting properties. Part skim mozzarella browns faster. String cheese is similar to mozzarella, but is formed into strips for snacking.

130

Awards

& counting...

View awards

Appearance

Creamy white, smooth

Texture

Smooth, plastic

Flavor

Mild, delicate, milky

Serve.

Layer mozzarella, Roma tomatoes and pesto between two slices of focaccia; grill and serve. Shred mozzarella into Mexican-style dishes such as tacos, nachos and quesadillas. Blend mozzarella with Wisconsin fontina and Wisconsin parmesan to add dimension to your next pizza. Give an Italian flair to a traditional meatloaf. Add shredded mozzarella, black olives, red wine, oregano and basil to ground chuck. Bake and serve with a chunky garlic tomato sauce.

Pair.

Beer: Pilsner, Weiss Beer

Wine: Chianti, Chardonnay, Pinot Noir, Champagne, Beaujolais, Pinot Gris

Performance Notes - Wisconsin cheesemakers produce mozzarella in reduced-fat, organic, whole milk, low-moisture whole milk, part skim milk, and low-moisture part skim milk varieties. String cheese is a style of mozzarella that is shaped into ropes or sticks that "string" when pulled apart. More than 50,000 pizza restaurants produce what has become America's favorite food for dining out, takeout and home delivery. Package pizza kits to sell from your cheese department – include blends of shredded Wisconsin cheeses, sauces and toppings prepared in small-portion containers. Mozzarella cuts easily with a hand or platform wire or a Chef's or double-handled cheese knife. Cross-merchandise prebaked crust and beverages. Great new pizza ideas can help you capture some of the popular pizza business for your store. Mozzarella made with whole milk has a creamy texture and melts and flows to cover pizza. Part skim mozzarella browns better and faster and shreds and slices easier. Over 90% of the pizzas prepared in foodservice or retail establishments contain a blend of the two cheeses.