Mozzarella Cheese

It takes many intricate steps to bring a delicious mozzarella cheese dish from farm to dinner table. From harvesting the basic ingredients, to the production process, to its various stages of maturation, the entire procedure is complex and complexing. Understanding the process behind how mozzarella cheese is made is key to enjoying this wonderful delicacy in restaurants, pizzerias, and at home.

Mozzarella cheese is derived from traditional Italian methods for making cheese. The recipe involves combining the natural resources of cow's milk, rennet (used to curdle the milk), salt, and bacteria cultures. While cheese making originally used sheep's, goat's, and buffalo's milk, in today’s world cow’s milk is primarily utilized and produces the best quality of mozzarella.

It all starts with the cows and their daily milk production from the dairy farm. The cows are held to a high standard in order to produce quality milk that will become mozzarella. The first step in the process of creating mozzarella is for the cows to be fed and milked regularly. The cows feed on a mixture of grass turnips, corn, barley, and wheat-soy and botanical supplementation. To control the quality of the milk, cows are occasionally fed and treated with antibiotics, other drugs, and hormones. Manure and the bedding of cows are also inspected to ensure they are clean and not full of contaminants or viruses.

Once the milk is pulled from the cows, it goes through a pasteurization process. This is done to ensure that any bacteria that may remain in the milk is killed off. During this step, the milk is heated to a certain temperature and then cooled down to preserve certain flavor, texture, and nutritive elements. After pasteurization, the milk is placed in a large tank and rennet is added. Rennet is an enzyme containing coagulant, which helps to form the solid mass from the liquid milk. When the solids become firm the liquid, or whey, needs to be separated from them.

The next step involves acidification in order to break down the proteins in the milk. To do this, an acidic solution, coagulates, or forms, the protein matrix. The acidity helps create the glue that binds the solids together. This process is done slowly so that it does not cause an effect in taste or texture of the cheese. Once the curds are formed, they are transferred to containers, which are then heated and stirred. This allows the curds to become firmer and smaller.

From there, the curds are cut into small cubes, salted, and kneaded. This is a crucial step that helps determine the texture of the mozzarella. The longer the curds are kneaded, the firmer the cheese will be. The curds are then spun in specially designed machines and heated up to approximately 104°F. This heating process further develops the texture of the cheese and also helps the proteins become more elastic.

Once the proteins become sufficiently elastic, the cheese master begins to stretch the mozzarella into the desired shape. To do this, the cheese master takes a handful of the thickened curd and stretches it over his or her hands. This stretching process is done repeatedly, allowing for a uniform stretch throughout the cheese. The stretching also forms the signature aroma and flavor of the mozzarella. This specific part of the process requires years of experience and skill in order to make the perfect mozzarella.

The next step involves cutting the cheese into uniform pieces and packaging them for distribution. The cheese is packaged in a sealed container that is kept cool to reduce spoilage and keep the cheese fresh. Packaging helps ensure that the cheese is transported safely. The packages are then sent to restaurants, pizzerias, and even grocery stores.

Once the mozzarella reaches its final destination, it can then be prepared and enjoyed. Mozzarella is great for a variety of dishes such as pizza, pasta, omelets, salads, and more. It can also be melted on top of dishes, giving it a slightly stringy texture and an unbeatable flavor. By understanding the time and effort it takes to make the mozzarella cheese from farm to dinner table, it is easy to appreciate this delightful treat even more. Enjoying this delicious cheese is the perfect way to close the circle of the production and transport process.