Mozzarella Quality Matters
Despite many other cheeses are increasing in popularity as the choice of pizza cheese, mozzarella is still by and large considered “the” cheese for pizza. Even those pies that are sporting new and unique cheese combinations almost always include mozzarella in the mix, and the processed designer cheese products that have been developed specifically as pizza cheeses are only meant to be “new and improved” versions of the traditional mozzarella (but why mess with a good thing?).
Even for those that are interested in the origins of the pizza, it’s fun to know a little more about the history of the products that make it, starting with that all-important staple of the best pizza pie.
Mozzarella is the most popular choice of cheese in history. As with most cheeses, it is expected that mozzarella was most likely discovered by chance. Rumor tells the story that mozzarella was only created when cheese curds accidently fell off a table into boiling hot water.
But getting to the point about mozzarella, it is a mild cheese that is put through a curing process not very different to dropping it into hot water off a table. The little we do know for sure about its real history is that the first mozzarellas were made not from cow’s milk, as most modern people would expect, but was derived from the rich milk of native water buffaloes.
In fact, true water buffalo mozzarella is considered one of the most marvellous choices to make when cheese matters, but it is not a product that is widely produced commercially; instead, most pizza and delivery outfits make do with the still excellent fresh cow’s mozzarella. Still, it is possible in some parts to get real water buffalo mozzarella, including in parts of Italy and from specialty food providers. Just don’t ask us who milks the buffalo!
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