mozzarella

Also known as mozzarella cheese, Cookbook:Mozzarella Cheese

Mozzarella is a semi-soft non-aged cheese prepared using the ('stretched-curd') method. It originated in southern Italy.

AI overview

Mozzarella is a soft, non-aged cheese made using a special stretched-curd technique that originated in southern Italy. It matters because its unique texture and preparation method have made it one of the world's most popular and widely used cheeses, especially in Italian cuisine and pizza.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Cheese.name: Mozzarella
Cheese.image: Mozzarella di bufala3.jpg
Cheese.image_size: 250px
Cheese.caption: Buffalo mozzarella
Cheese.country: Italy
Cheese.source: Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat
Cheese.pasteurised: Depends on variety
Cheese.texture: Semi-soft
Cheese.fat: 17g of fat per 100g
Cheese.certification: TSG: 1998
Nutritional value.name: Cheese, mozzarella, whole milk
Nutritional value.water: 50 g
Nutritional value.kcal: 300
Nutritional value.protein: 22.2 g
Nutritional value.fat: 22.4 g
Nutritional value.satfat: 13.2 g
Nutritional value.monofat: 6.6 g
Nutritional value.carbs: 2.2 g

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 167 products

cNutri-Score

3NOVA · Processed food

Energy: 257 kcal
Fat: 18.7 g
— of which saturates: 12.3 g
Carbohydrates: 17.2 g
— of which sugars: 0.9 g
Fibre: 0 g
Protein: 20.3 g
Salt: 0.87 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Image: Mozzarella di bufala3.jpg

Show 3 more facts

Commons category: Mozzarella
native label: Mozzarella
food energy: 280

Sources (4)

via Wikidata · CC0

~8 min read

Article

12 sections

Contents

Etymology
Types
Sizes and shapes
Low-moisture
Other
Production
Storage
Recognitions and regulations
See also
Notes
References
External links

Mozzarella is a semi-soft non-aged cheese prepared using the ('stretched-curd') method. It originated in southern Italy.

Varieties of mozzarella are distinguished by the milk used: when prepared with cow's milk and buffalo mozzarella ( in Italian) when the milk of the Italian buffalo is used. Genetic research suggest buffalo came to Italy by migration of river buffalo from India in the 7th century CE.