Mozzarella specialities

When you think of protein and calcium, you also think of healthy muscles and strong bones. Proteins are extremely important for muscle building and should therefore not be missing from a balanced diet.

Mozzarella with 45% fat in dry matter is a very protein-rich food with 18 grams of protein per 100 grams of cheese. For comparison: 100 grams of eggs, which are known as a source of protein, have "only" 13 grams of protein.

In addition to its protein content, it also has a high calcium content - the variant with 45% fat in dry matter contains around 400 mg per 100 grams of cheese.

"Formaggio a Pasta Filata" - this name sounds like pure Italy, and it is! Translated, the name means something like "cheese with spun dough". And this name says it all! In its characteristic production process, pasta filata is kneaded, stirred and stretched.

As it is scalded with water at around 80 degrees Celsius after souring, it also belongs to the "scalded cheese specialties". In addition to mozzarella, provolone is also a type of pasta filata cheese.

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When it comes to pizza, the location is already predetermined, so to speak. In beautiful Italy, in Naples to be precise, around 250 pizza bakers have travelled from all over the world to bake the longest pizza in the world. And of course, mozzarella is a must on a good pizza!

Around 2000 kg of this cheese was used for the 1853.88 metre long pizza. After completion, aid organisations and passers-by were delighted with the pizza.

The name mozzarella comes from the Italian word "mozzare", which means "to cut smoothly". This cutting is based on the special production process, which also results in the fibrous structure.

The milk is heated until the curd is formed. Hot water is then poured or scalded over the curd to create a mouldable mass. This dough is then pulled, kneaded and then cut.

The typical balls are then formed from this cheese dough. To make them firm, they are first placed in cold water and then in the characteristic brine.