Heritage
Originally, Italians ate Mozzarella as a soft fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, Mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this Pasta Filata cheese each year. Pasta Filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows Mozzarella to melt and flow and gives it its characteristic stretch.
Description
Delicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella richer in taste. Excellent melting properties. Part-skim Mozzarella browns faster. String cheese similar to Mozzarella, but formed into strips for snacking.
Appearance
Creamy white, smooth.
Texture
Smooth, plastic.
Flavor
Mild, delicate, milky.
Serving Suggestions
Layer Mozzarella, Roma tomatoes and pesto between two slices of focaccia; grill and serve. Shred Mozzarella into Mexican-style dishes such as tacos, nachos and quesadillas. Blend Mozzarella with Wisconsin Fontina and Wisconsin Parmesan to add dimension to your next pizza. Give an Italian flair to a traditional meatloaf. Add shredded Mozzarella, black olives, red wine, oregano and basil to ground chuck. Bake and serve with a chunky garlic tomato sauce.
Goes Well With
Tomatoes, cured meats, pesto, black olives, roasted red peppers Light red wines such as Chianti or Barbera.
Styles/Varieties
Mozzarella: 40-pound block, 20-pound block, 8-pound loaf, 5-pound loaf, Shredded 5-pound bag String Cheese: 5-pound bulk package, 1-pound package, 8-ounce package, 4-ounce package, 1-ounce snack pack.
Performance Note
Wisconsin cheesemakers produce Mozzarella in reduced-fat, organic, whole milk, low-moisture whole milk, part-skim milk, and low-moisture part-skim milk varieties. String cheese is a style of Mozzarella that is shaped into ropes or sticks that "string" when pulled apart. More than 50,000 pizza restaurants produce what has become America’s favorite food for dining out, takeout and home delivery. Package pizza kits to sell from your cheese department – include blends of shredded Wisconsin cheeses, sauces and toppings prepared in small-portion containers. Mozzarella cuts easily with a hand or platform wire or a Chef’s or double-handled cheese knife. Cross-merchandise prebaked crust and beverages. Great new pizza ideas can help you capture some of the popular pizza business for your store. Mozzarella made with whole milk has a creamy texture and melts and flows to cover pizza. Part-Skim Mozzarella browns better and faster and shreds and slices easier. Over 90% of the pizzas prepared in foodservice or retail establishments contain a blend of the two cheeses.
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