Authentic mozzarella is made of water buffalo milk and is a porcelain white, delicate ball of fresh cheese. This milk is especially rich in fats and is hence more conducive to make the mozzarella. To produce approximately 1kilogram of this cheese the millers need 8kgs of cow milk which is much excessive as compared to 5kg of buffalo milk. It is thus beneficial to use buffalo milk as the butter yield per kg is much higher.

Usually the buffalo milk is stored in large steel containers which are then heated and subsequently the cream is separated after the froth sets in. After the natural whey is introduced, the milk gets separated in to lumps of curd gradually which is allowed to mature further until the acidic property reduces to 4.95. As the curd starts to harden hot water is added to the mixture and the components are spun to churn the buttery mixture. The shaper tools now come into play and are soon joined by the cooling mechanism. After pickling the mozzarella is ready to be packed in small bags of plastic.

The above said processes mark a mere outline to a series of complex activities which the Italians had passed down for generations. The whole procedure of making the mozzarella demands finesse much beyond comprehension and it is true the millers have been skilful artisans to produce a delicacy as fine as the mozzarella cheese. Water buffaloes however are not indigenous to Italy, they were brought to this country by the Gothic monarchs in the middle ages. Other sources conform to theory which says it was the Normans who introduced the buffaloes in Sicily. There are a number of other hypothesis that portray that the buffaloes were first used for ploughing purposes and was later utilized for its milk and milk products. The earliest references show that the mozzarella cheese was first produced in the 12th century mainly in the southern parts of Italy. It took nearly 600 years for the entire nation to join this trade and gain prominence and repute.

Initially the buffalo mozzarella was a monopoly of the Italians, but gradually Switzerland and UK started to turn the tables. The biggest problems they faced was that the same amount of cheese which could be produced in a days effort in Italy took comprehensive labour to be produced. Other than that the cheese demanded the use of as many as 31 herbs which was produced naturally in the Italian countryside. Even then the softness which is an essential property of the Italian buffalo mozzarella was elusive. However after much experimentation a good yield of mozzarella was created.

The buffalo mozzarella that we get usually sits in a layer of something watery. That is not something to be discarded. That is the creamy whey that protects the mozzarella and also protects it from losing its moisture. Care has to be taken during using this cheese as the moment the seal is broken the aerosols start playing their part. A gourmand can easily spot the difference in between the mozzarella opened immediately and the one that has been opened the night before. It can be consumed on its own and it does make a creamy mouthful. Even if it is served with tomatoes and basil leaves, it makes a wholesome snack. However it is not recommended to be used in food items which would be subsequently heated. The mozzarella has a delicate texture which gets damaged in spite of that the buffalo mozzarella is and will always be fascination among chefs and those who love to cook.


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