Mozzarella Cheese - No Real Italian Pizza Should Be Without It

This Italian cheese has long been associated with the pizza as a topping that is as essential as tomatoes. However, it was never an ingredient for traditional pizza as made in the Greek colony of Naples centuries ago, and it’s history is not a relatively long one. In fact it has been mentioned by name in cookbooks from the 16th century.

The name mozzarella comes from Southern Italy, and from the words “mozzare” which literally means to “cut off”, and “mozza” which means “cut” and describes the method by which mozzarella is made. It is not actually one particular kind of cheese but applies to several kinds of Italian cheese made by spinning and cutting it. Made from either cows’ milk or buffalo milk, fresh mozzarella does not keep any longer than 24 hours. Of course we know that we can buy it today with a variety of stabilisers in it to last, refrigerated, for many days.

During production, as the old nursery rhyme reminds us, curds and heated whey are mixed in large sterilised containers. This thick mixture is then subject to stretching and kneading, almost like bread dough, to produce a uniform and delicate consistency. The cheese maker will keep doing this until a smooth, almost shiny, paste is achieved. The final part of production involves forming the mozzarella cheese into ball shapes or sometimes into a plait. Whilst we are more used to a rubbery consistency with our shop-bought mozzarella, made from pasteurised cows’ milk, when cooked on the pizza, the Italians would not tolerate this, preferring instead a much softer consistency.

As with many dishes originating from a particular place and culture, there is a proper way for doing things. Using fresh made mozzarella in Italian cooking is the only acceptable method in Italy, although for our fast food chains and for the sake of speed and ease we will no doubt continue to have rubbery mozzarella on our takeaway pizzas!

By Steve J Jones

Check Out the Related Article : Adventures in Cheese Making - Walk this Whey

Mozzarella Cheese

Mozzarella cheese is a mild flavoured and unripened variety of cheese. The origin of this cheese is Italy and it was traditionally manufactured from buffalo milk. But the manufacture of this type of cheese is now spread throughout the length and breadth of the Europe and USA and modifications have been made to produce the mozzarella cheese from cow milk.

The mozzarella belongs to the pasta-filata class of cheese. It involves the technique of stretching the curd under hot water to get a smooth texture and stringiness in the end product. Hence, this type of cheese possesses good melting and stretching properties. It is one of the best options for producing pizza.

How to manufacture mozzarella cheese?

Procedure

1. Thoroughly clean the equipment and utensils required for cheese making and sanitize them with live steam.

2. Then the percentage of fat, casein and SNF of the milk have to be determined. The milk is generally standardized to 3-4% fat.

3. Then the milk is pasteurized at 72°C for 15 seconds or 63°C for 30 min. and cooled to 30°C.

4. Active fresh starter cultures at the rate of 1-2% is added to the milk and thoroughly mixed. The acidity of the milk is tested before the addition of the starter culture. The temperature of the milk is maintained at 32°C. The milk is incubated at this temperature for 30 min. and again the acidity is tested.

5. Rennet is added after diluting to about 20 - 30 times of its volume with chlorine free water. The amount of rennet to be added is calculated according to the brand and make. The diluted rennet solution is poured slowly and uniformly into the milk and the milk is gently stirred.

6. After setting the milk for 30 min, examine the curd for its firmness. The curd is cut lengthwise with a horizontal knife and breadth wise with vertical knife.

7. After about 10-15 min. of cutting, start stirring the curd slowly and gently. Open the steam valve slowly and steadily and start heating the curd until the maximum cooking temperature of 42 - 44°C is reached. The curd is stirred slowly and continuously until its pieces become firm and elastic.

8. After the completion of cooking, the whey is allowed to drain out through a strainer. A trench is made in the centre of the vat to facilitate the drainage of whey.

9. After giving an allowance of 10-20 min. for whey drainage, the curd slabs are cut into blocks of 15-20 cm wide. The blocks are turned upside down when they are properly matted. The titratable acidity of the resultant whey is tested. The turning of blocks upside down is continued at intervals of 15-20 min.

10. Milling of the curd is done when the acidity of the whey reaches 0.70% lactic acid. The blocks are usually cut into strips by using stainless steel knife and then milled into small pieces.

11. The small pieces of curds are transferred into hot water at 85-90°C. Stretch and knead the curd properly under hot water so that the curd particles tend to fuse together and form a smooth texture and body. After proper kneading and stretching, the curd is moulded into balls or blocks and they are immersed in chilled brine solution.

12. After sufficient time of immersion under the brine solution, the mozzarella cheese balls are taken out, excess water drained and suitably packed and stored in chilled condition.

The mozzarella balls thus prepared can be utilized in its natural form or used to prepare pizza or used as a blend in the manufacture of processed cheese.

By Thenmozhi Kathirvelu

Check Out the Related Article : Types Of Cheese And How You Store Them

Chania Cheese and Yogurt

Crete is known for its tasty cheeses and yoghurts and especially Chania. Here you will find a full list of the best cheeses produced in Chania Crete.

MYZITHRA GLYKIA (SWEET MYZITHRA)

It is made of either sheep or coat's milk (sometimes mixed as well). The best myzithra comes from boat's milk. It is delicious and light.

XYNOMYZITHRA (SOUR MYZITHRA)

It is made of either sheep or boat's milk (sometimes mixed as -well). It is an excellent kind of cheese, very tasty but rather rich in fat.

Both cheeses are eaten in numerous ways, for example; plain, or paximadi (hard bread) in salads or as a Tilling in kaltsounia (traditional cheese pies) etc.

MALAKA OR TYROMALAKA

It is a fresh cheese (tyromaza) and is used as a filling in kaltsounia.

ANTHOTYROS

It is made of either sheep or goat's milk. It is a very tasty, soft, sweet, white cheese. Since it is not rich in fat, it is very healthy. It is eaten in the same way as myzithra.

ANTHOTYROS XEROS (DRIED ANTHOTYROS)

When anthotyros is dried you get anthotyros zeros. While drying it is heavily salted while drying therefore it is rather savoury. It is a wonderful cheese, eaten plain as well as orated over pasta. It can also be turned into the delicious ladotyri (cut in cubes and packed in olive oil).

GRAVIERA (GRUYERE)

It is made of sheep's milk or mixed with goat's milk. I should say that it is not only famous locally but also universally as well.

KEPHALOGRAVIERA

It is made exactly as graviera. The difference is that kephalograviera is aged more and therefore it is more savoury (due to the larger quantity of salt it has absorbed). Of course the quality remains the same.

PHETA / FETA

Typical cheese of sheep's or goat's milk or mixed. However it can not be classified as a traditional product of Western Crete since its production has started only recently.

LADOTYRI

Any cheese like graviera, kephalograviera or anthotyros xeros can be turned into ladotyri provided it is aged and dried for over a year. It is then cut into cubes and packed in virgin olive oil. This very old process presumably originated in harsh times, 'When refrigeration facilities were not available.

STAKA OR ANTHOGALO

It is the cream of the milk, the first product of' the milk process. If it is beaten, we get fresh butter. It obviously has a high consistency of fat.

STAKOVOUTYRO

It is made from staka when it is processed and of course it is equally as rich.

YAOURTI PARADOSSIAKO (TRADITIONAL YOGURT)

It is made of' top quality sheep milk (hours' fresh). Due to its freshness, yaourti has a high consistency of' fresh milk fat which makes it delicious.


By Mary Guetta



Check Out the Related Article : Cheese Serving Guide

Brie Cheese - The Process for Making Brie Cheese

Brie Cheese is quite unusual and it comes from France where it got its namesake. The French still make Brie Cheese the same way today as they did in the 18th century. Both the commoners and the royalty of that era enjoyed the taste of Brie Cheese. It was always in demand for the ceremonies to offer tribute to the Royals of France.

Outside of France Brie Cheese is make in larger factories where the process is significantly industrialized and sped up. While the try hard to get the very same taste many cheese coniseurs claim you can definitely tell the difference in Brie Cheese that is made in France and that which is made in other places.

To make Brie Cheese, the curds are processed after they are firm. They are injected with a vaccination called a mold infusion. This mold will grow over a couple of weeks and this is where the taste of the Brie Cheese starts to change. The mold grows on the outside of the cheese and preserves the delicious taste inside of it. The white exterior of Brie Cheese has made it quite famous in many parts of the world.

Brie Cheese is commonly sold in one or two kilogram wheels. Some retailers will sell it in smaller wedges as a courteously to customers. There are several varieties of Brie Cheese including plain, herb, and others with combinations of milk products.

It is made from cow’s milk but many people are hesitant to try it because of the grayish color it has. Brie Cheese has a very soft and smooth texture to it. It has a rind on it that doesn’t taste like anything. It is actually a white mold that you can eat without getting sick but since it has no flavor many people pass it up.

Many people say Brie Cheese tastes very similar to wild mushrooms. For the best taste Brie Cheese should be allowed to sit at room temperature for an hour before serving. It is often served with berries, nuts, salads, and on hamburgers.


By Caleb Liu


Check Out the Related Article : Cottage Cheese, a Fitness Food

Types Of Cheese And How You Store Them

Fresh (Unripened)

Texture: Soft, creamy, white in color

Main Characteristics: Very spread-able

Common uses: dips, cheese cakes, lasagna, and slather over bagels or crackers
Examples: Cottage Cheese, Cream Cheese, Ricotta

Semi-Soft

Texture: Soft and pliable

Main Characteristics: Elastic when heated

Common uses: pasta dishes, sandwiches, soups, fondues
Examples: Mozzarella

Soft (Ripened)

Texture: Soft, smooth and creamy with a tangy aftertaste

Main Characteristics: A soft, velvety growth (bloomy rind) develops on the surface during the aging process

Common uses: appetizer or as a snack
Examples: Brie, Camembert

Cooked Pressed (Hard)

Texture: Hard with a strong flavor

Main Characteristics: Ripened over a long time, it is hard and smooth with holes

Common uses: in sauces, toppings (i.e. on pizza or pasta), and in soups
Examples: Parmesan, Romano, Swiss

Uncooked Pressed (Firm)

Texture: Elastic

Main Characteristics: Aging to determine flavor differences, young cheese are mild whilst it grows nuttier and spicier with age.

Common uses: toppings, sauces, salads, sandwiches, and as a snack
Examples: Brick, Cheddar, Colby, Gouda, Marble

Processed

Texture: Varies from spread-able to elastic

Main Characteristics: Made by blending one or more cheeses together; other ingredients may be added for flavor, such as herbs, spices, nuts, fruits, or vegetables.

Common uses: sandwiches,
Examples: Cheese slices, Cheese spreads

Storage

Fresh cheese should be kept in their original containers and kept in the fridge. It is advisable to finish this type of cheese quickly.

Other aged cheeses should be kept in conditions which it can breathe. You would need plastic containers lined with lightly crumpled kitchen towels to soak up excess moisture. Breathing room should be maintained between the cheeses and the walls of the containers.

Keep cheeses in separate containers, similar ones can be kept together provided they do not touch.

Rub cooking oil over the cut surfaces. Once mold starts to form, it will only eat into the oiled layer. You may wipe or wash off with lukewarm water.

Short-term storage can be achieved with a larger ziploc bag. Punch holes into the sides and layer kitchen towels in the bottom.


By Miyouri Inagaki

Check Out the Related Article : Cottage Cheese

Types Of Cheese For Pizza

Without a doubt the most popular cheese to use for pizza is mozzarella. This cheese originated in the Naples region of Italy and was first made from water buffalo milk. Original mozzarella was of very high moisture content, and had a short shelf life. It The texture of the original mozzarella did not lend to grating at all, and the cheese was usually cut into slices to be used.

Modern mozzarella is now made from cows milk, and is of a lower moisture content to help make it easier to work with and extend the shelf life. Mozzarella is available in a variety of moisture and butterfat content. A little experimenting to find which you like better will be needed, for different mozzarellas have different ways in which they melt and brown.

There is a fresh mozzarella sold that comes as balls of cheese packed in water. This cheese has a different texture and taste than regular mozzarella and can also be used on pizza. It does not grate as it is too soft, and it must be used fairly soon as it turns sour within a few days. This fresh mozzarella is sometimes called scamorze. But mozzarella isn't the only cheese you can use for pizza. Consider trying some of these others for different flavors.

Provolone - Non-smoked provolone has a nutty flavor, creamy texture, and is easy to grate and use. Smoked provolone has a more robust, smoky taste. Provolone can be used by itself, or in a combination with mozzarella.

Cheddar - From white to orange, from mild to sharp, cheddar is a good cheese for pizza. Cheddar melts well, but does not 'stretch', so it is always used in combination with mozzarella or provolone. The more cheddar you use in the blend, the milder it should be. The sharp varieties can dominate the flavor of the pizza, so use them sparingly.

Romano & Parmesan - Two cheese most often used dried and grated over pasta dishes, they can be used on pizza for added flavor. Their flavor can be quite robust, especially the dried and grated kinds, so use accordingly. Parmesan is also available as fresh, and can be sliced or grated. Fresh parmesan has a better all-around flavor for pizza than the dried.

Feta - Feta cheese is a cheese that is cured in brine, and is many times sold in small tubs of brine. It is an excellent cheese to use in combination or all by itself for pizza. Its salty, earth flavor holds up well after baking.

Swiss - Swiss is a very flavorful, salty cheese that not everyone likes used on pizza. it can add a great accent to a pizza, but as it is such a strong flavor should be used in a mixture of no more than 10% Swiss. Swiss can get rubbery after melting, another good reason to use it only sparingly and in a mixture of other cheeses.

Monterey Jack - This cheese is a good one for pizza, best used as a mixture of no more than 30% with other cheeses. Good quality Monterey Jack cheese has many small holes in it.

Muenster - A semi-soft cheese with a great flavor that can be used as an accent on pizza. Grates with difficulty. It can be sliced thinly and put on the pizza.

These are but a few of the alternatives to just plain old mozzarella cheese for pizza. Try other kinds, and see what combinations you can come up with that you like the best. When using other varieties of cheese, remember that as a rule of thumb it is best to blend them with mozzarella or provolone to see what they will taste like. Buon appetito!


By Alan Beggerow


Check Out the Related Article : A Quick Guide to Cheese