Mozzarella Water
Mozzarella (English /ˌmɒtsəˈrɛlə/; Italian: [mottsaˈrɛlla]) is a cheese, from southern Italy, traditionally made from Italian buffalo milk by the pasta filata method. American mozzarella can be made from pasturized cow's milk. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used.In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.
Mozzarella water Pairs With:
Mozzarella water Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | No sweetness |
| Sour | No sourness | |
| Salty | No saltiness | |
| Bitter | No bitterness | |
| Umami | Umami present from cheese fermentation | |
| Texture | Creaminess | Creamy texture from high moisture content |
| Moisture | High moisture content due to water in Mozzarella | |
| Nutritional Value | Macronutrients | High in protein and fat content |
| Micronutrients | Contains calcium and phosphorus | |
| Color | Natural Pigments | White color from milk proteins |
| Aroma | Fermentation | Aroma from lactic acid fermentation in cheese-making process |
Food Pairing App - Version 1.2.0