Mozzarella
| Mozzarella | |
|---|---|
 |
|
| Country of origin | Italy |
| Source of milk | Water buffalo in Campania and Lazio, cattle cow's milk in the U.S. |
| Pasteurized | Sometimes |
| Texture | Semi-soft |
| Fat content | 22% |
| Certification | TSG 1998 |
 |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 300 kcal (1,300 kJ) |
|
2.2 g
|
|
| Sugars | 1 g |
|
22.4 g
|
|
| Saturated | 13.2 g |
| Monounsaturated | 6.6 g |
|
22.2 g
|
|
| Minerals | |
| Calcium |
(51%)
505 mg |
| Phosphorus |
(51%)
354 mg |
| Sodium |
(42%)
627 mg |
| Other constituents | |
| Water | 50 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Mozzarella (English /ˌmɒtsəˈrɛlə/; Italian: [mottsaˈrɛlla]) is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.
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