Knowra Mozzarella Mozzarella Mozzarella is a soft Italian cheese made by stretching curds in hot water or whey. It is traditionally produced from water buffalo milk or cow’s milk and eaten fresh or melted.
Pasta filata : A cheesemaking method in which acidified curds are heated and stretched into elastic strands. Mozzarella’s defining stretch comes from this family of cheesemaking techniques.
Water buffalo : A large domesticated bovine whose milk is used to make traditional mozzarella. Its rich milk gives buffalo mozzarella its characteristic creamy flavor and texture.
Neapolitan pizza : A soft-centered pizza from Naples, traditionally baked quickly at high temperature. Fresh mozzarella is a defining topping in many traditional Neapolitan versions.
Burrata : A fresh Italian cheese with a mozzarella shell surrounding cream and soft cheese curds. Burrata uses mozzarella as an outer shell but has a much creamier center.
Curd : The solid mass formed when milk proteins coagulate during cheesemaking. Mozzarella begins as curd before heat makes it pliable enough to stretch.
Cow's milk : Milk produced by domestic cattle and widely used for food and cheesemaking. Most mozzarella made outside its traditional Italian heartland uses cow’s milk.
Pizza cheese : Cheese selected for its melting, browning, stretch, and flavor on pizza. Low-moisture mozzarella is widely used for its reliable melt and stretch.
Provolone : An Italian pasta filata cheese that is aged and ranges from mild to sharp. Unlike usually fresh mozzarella, provolone is commonly matured for a firmer texture and stronger flavor.
Rennet : A mixture of enzymes, traditionally from the stomachs of young ruminants, that coagulates milk. Rennet commonly helps set the milk into mozzarella curd.
Milk fat : The fat naturally present in milk, contributing richness, flavor, and texture to dairy foods. Milk-fat levels help distinguish richer mozzarella from leaner versions.
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