Originally made only from the milk of water Buffalos, this fresh, farm-style curd cheese is now made almost exclusively from cows’ milk.
Although it’s an Italian Traditional Specialty Guaranteed cheese (TSG) originating in the Campania, Abruzzo, Molise and Puglia regions, Mozzarella is so easy to make, that many people create it at home – eating it within a few hours of making it.
True Mozzarella Cheese should be white to slightly yellowish, with a springy supple texture that makes it easy to slice.
It provides the ‘cheese pull’ of the pizza, richness to Lasagne topping and is essential to many pasta sauces. Once opened, fresh Mozzarella should be eaten within 3-5 days even if the use by date has not been reached. If unopened in its original container, it can also be frozen for several months, although freezing does result in some loss of texture and flavour.
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