Mozzarella refers to an Italian cheese usually produced through spinning and cutting processes. The name is derived from the Italian verb, “mozzare” which means “to cut”. In the US, Mozzarella is the most popular kind of cheese widely eaten.
Basically, Mozzarella showcases in a variety of kinds. They include:
• Buffalo Mozzarella
• Mozzarella fior di latte
• Low Moisture Mozzarella and
• Smoked Mozzarella
In most cases, water buffalo milk is used in making Buffalo Mozzarella while Fresh pasteurized cow milk or raw cow milk is used in producing Mozzarella fior di latte. Low moisture Mozzarella is made from skimmed or whole milk. It is mainly used in the food service industry. Smoked Mozzarella is also made from milk but it’s usually smoked in a very unique way.
Meanwhile Mozzarella can be produced fresh. Basically, fresh Mozzarella is normally white in color although it can as well be yellow depending on the kind of animal diet used in the production process. Fresh Mozzarella is normally soft and it also has high moisture. It’s usually served on the very day it’s produced. However, it can still be kept in brine for a week or more especially when it’s to be sold in sealed packages. However, Low moisture Mozzarella can be properly refrigerated for a month when produced.
Meanwhile, several kinds of Mozzarella as discussed above can be used for various kinds of pizza. They can be served as pasta dishes. They can equally be served with fresh tomatoes.
Apart from the fresh type, Mozzarella can also be dried partly. The dried type is usually more compact and it’s mainly used in preparing oven-cooked dishes such as pizza and lasagna.
Generally, the production process of Mozzarella depends on the type needed. The Buffalo Mozzarella is usually made from Buffalo milk only. In most cases, the milk is left to ripen in order to allow the bacteria to increase. Rennet is then added to make the milk coagulate. This forms curd which will be cut into pieces after the coagulation. The curd will then be left to sit and heal. After this, it’s also cut into larger pieces. The sliced curds will then be stirred and heated in order to separate them from the whey. The whey will then be separated from the curds. A hoop is then used to place the curds where they will form a mass of solid. The PH of the curds will then lower in the process. After this, it’s then stretched and kneaded with hands. This makes the curd to be smooth and shinny. It will then form nice ball shape which can be eaten.
In all, every other type of Mozzarella undergoes almost a similar process although there are variations according to several approaches used in various countries.
Friday, August 3, 2012
Thursday, August 2, 2012
What Is The Best Cheese To Use In Pasta Sauces?
What Is The Best Cheese To Use In Pasta Sauces?
Italian food simply isn't Italian food without some cheese added to it. Whether you're choosing to sprinkle it over the top of something that's already been prepared or you're choosing to make your very own homemade Alfredo sauce, here are some pointers to bear in mind.
When dealing with tomato based sauces, it's best to not add a lot of cheese to the sauce. It tends to override the flavor and dull the color down. A good tomato sauce starts with a wine base, fresh or stewed tomatoes, olive oil and garlic, lots of garlic. When I start tossing the ingredients through the oil and sautéing them to get the complex flavor is when I like to add some freshly grated Parmesan. I want the complexity of the wine, garlic, tomatoes and basil to come through first. But make sure to have plenty of Parmesan to sprinkle over the top of your finished pasta and sauce.
One of the simplest pasta recipes uses nothing more than spaghetti, Romano, and pepper. Basically here you boil your pasta and transfer it to a heated bowl. Make sure to not drain all the water out. Mix shredded Romano cheese and as much pepper as you like throughout. Stir till you have a creamy texture and you have a quick, tasty meal. This can also be served with chicken or tuna and broccoli to make a more filling meal. Just get those prepared to toss through at the very end of recipe.
You may be in the mood for a thick, rich and very cheesy sauce. If you are I suggest using fresh Parmesan, Romano, Provolone and Mozzarella in equal parts. In a saucepan, simmer two cups heavy whipping cream and half cup butter, stirring frequently. Add around a half cup of each of the cheeses and stir till they're melted. Serve immediately over gnocchi, your choice of pasta or risotto. Add some steamed vegetables or chicken for a well-rounded meal.
For a traditional but super creamy Alfredo sauce start with your stock ingredients. These are heavy whipping cream, butter, Parmesan, Romano or Provolone and clam sauce. Use light garlic and get these ingredients going but before you add the Parmesan or other cheeses, and some cubes of cream cheese. Salt and pepper to taste and serve over your favorite pasta.
When serving any kind of pasta or Italian food, remember Parmesan is your friend!
Italian food simply isn't Italian food without some cheese added to it. Whether you're choosing to sprinkle it over the top of something that's already been prepared or you're choosing to make your very own homemade Alfredo sauce, here are some pointers to bear in mind.
When dealing with tomato based sauces, it's best to not add a lot of cheese to the sauce. It tends to override the flavor and dull the color down. A good tomato sauce starts with a wine base, fresh or stewed tomatoes, olive oil and garlic, lots of garlic. When I start tossing the ingredients through the oil and sautéing them to get the complex flavor is when I like to add some freshly grated Parmesan. I want the complexity of the wine, garlic, tomatoes and basil to come through first. But make sure to have plenty of Parmesan to sprinkle over the top of your finished pasta and sauce.
One of the simplest pasta recipes uses nothing more than spaghetti, Romano, and pepper. Basically here you boil your pasta and transfer it to a heated bowl. Make sure to not drain all the water out. Mix shredded Romano cheese and as much pepper as you like throughout. Stir till you have a creamy texture and you have a quick, tasty meal. This can also be served with chicken or tuna and broccoli to make a more filling meal. Just get those prepared to toss through at the very end of recipe.
You may be in the mood for a thick, rich and very cheesy sauce. If you are I suggest using fresh Parmesan, Romano, Provolone and Mozzarella in equal parts. In a saucepan, simmer two cups heavy whipping cream and half cup butter, stirring frequently. Add around a half cup of each of the cheeses and stir till they're melted. Serve immediately over gnocchi, your choice of pasta or risotto. Add some steamed vegetables or chicken for a well-rounded meal.
For a traditional but super creamy Alfredo sauce start with your stock ingredients. These are heavy whipping cream, butter, Parmesan, Romano or Provolone and clam sauce. Use light garlic and get these ingredients going but before you add the Parmesan or other cheeses, and some cubes of cream cheese. Salt and pepper to taste and serve over your favorite pasta.
When serving any kind of pasta or Italian food, remember Parmesan is your friend!
Wednesday, August 1, 2012
Are There Any Cheeses I Should Avoid While Pregnant?
You and the hubby have been planning for some time and now you're excited to tell everyone the news. Or maybe the little one coming is a surprise and you're frantically scheduling doctor visits in between morning sickness, work and studying all the best things you should do now that you're pregnant. Either way, congratulations! It's sure to be a fantastic journey. I bet you've already started worrying about every little morsel you put in your mouth. You get contradicting advice from different people and it can all be confusing. Here are a few things about cheese to help make things a little clearer.
By all means it is good for you to eat right now. You and the little one growing in your womb need all the calcium and protein you can get. This is the only time in a woman's life that she can build calcium back into her bones. Choose cheese by the bricks, or get the lighter versions that come in tubs, like Cottage. Eat it for meals, or snack on it. And a bonus is it goes well with the saltines that may have become your best friend.
You may like to stay away from some of the smelly kinds simply because they can turn the stomach. That's okay, there are enough choices out there that if it doesn't appeal, don't eat it. But did you know that there are some cheeses you need to avoid entirely during this special time of your life?
The cheeses you need to stay away from right now are the ones that don't clearly state 'made from pasteurized milk.' Generally speaking this includes most of the soft cheeses. In America you can often find cheese that would normally be made from raw milk, made with pasteurized. And the only reason you would need to avoid a certain variety or style is if it comes from raw sources. The problem with raw milk is it can carry disease causing organisms, and right now you're particularly vulnerable and your growing baby is even more so.
When in the store take the time to read the label on your favorite Feta or Brie and you may be surprised to see its sources are pasteurized. If it's not clearly stated it's best to avoid this, at least for a few months. But by all means don't keep this valuable source of calcium, protein, and tastiness off the menu!
By all means it is good for you to eat right now. You and the little one growing in your womb need all the calcium and protein you can get. This is the only time in a woman's life that she can build calcium back into her bones. Choose cheese by the bricks, or get the lighter versions that come in tubs, like Cottage. Eat it for meals, or snack on it. And a bonus is it goes well with the saltines that may have become your best friend.
You may like to stay away from some of the smelly kinds simply because they can turn the stomach. That's okay, there are enough choices out there that if it doesn't appeal, don't eat it. But did you know that there are some cheeses you need to avoid entirely during this special time of your life?
The cheeses you need to stay away from right now are the ones that don't clearly state 'made from pasteurized milk.' Generally speaking this includes most of the soft cheeses. In America you can often find cheese that would normally be made from raw milk, made with pasteurized. And the only reason you would need to avoid a certain variety or style is if it comes from raw sources. The problem with raw milk is it can carry disease causing organisms, and right now you're particularly vulnerable and your growing baby is even more so.
When in the store take the time to read the label on your favorite Feta or Brie and you may be surprised to see its sources are pasteurized. If it's not clearly stated it's best to avoid this, at least for a few months. But by all means don't keep this valuable source of calcium, protein, and tastiness off the menu!
Tuesday, July 31, 2012
What Cheese Is The Healthiest?
What Cheese Is The Healthiest?
Who doesn't love cheese and how it makes everything taste better. Old-timers even throw a slice on their warm apple pie. What people don't love about this member of the dairy group is all the fat, calories, and sodium that comes with it. So, what is the best choice for your health in the cheese department?
Two extremes out there that aren't always counted in the group are Cottage and Cream cheese. Cream isn't the best because it usually has over 400 calories per serving and more than forty grams of fat. To top it off, it ranks low in protein. Cottage, on the other hand, usually comes in with less than 100 calories and 2 grams of fat per cup, and over 10 grams of calcium and protein.
But what about the kind you can slice or shred? First of all, think of cheese as getting the nutritional equivalent of milk with more flavor and uses. Then understand why you choose 1% or skim milk, and try to make the same decisions when it comes to Cheddar, and other varieties. You should also consider that goat's milk is a healthier option, therefore goat cheese is healthier than cow. Because Feta comes from goat or sheep milk it is one of the best choices out there to choose, and it still holds a very rich, unique flavor.
One important thing you need to consider when thinking about the healthiest choice is what you consider to be healthy for you and your family? Is it low in fat, calories and sodium? Or is it made from quality, near as natural ingredients as possible? If you lean more toward the first choice then it's safe to stick to the normal aisle where you find sliced, shredded and boxed varieties. One warning here: while a lot of these are low fat and calories, a lot are also products and very high in sodium and man-made products. Try heading to the deli department or the artisan section or even a farmer's market where you can find cheeses that aren't 'products.' Here Amish and imports from Europe are safe bets because there's far less processing going into the end block. Most their cows aren't treated with hormones and are still grass fed. Plus, you don't have to be a label guru to discern this.
Whatever your likes are, take the time to find the best brick for your taste bud and health, and it will pay off in the end.
Who doesn't love cheese and how it makes everything taste better. Old-timers even throw a slice on their warm apple pie. What people don't love about this member of the dairy group is all the fat, calories, and sodium that comes with it. So, what is the best choice for your health in the cheese department?
Two extremes out there that aren't always counted in the group are Cottage and Cream cheese. Cream isn't the best because it usually has over 400 calories per serving and more than forty grams of fat. To top it off, it ranks low in protein. Cottage, on the other hand, usually comes in with less than 100 calories and 2 grams of fat per cup, and over 10 grams of calcium and protein.
But what about the kind you can slice or shred? First of all, think of cheese as getting the nutritional equivalent of milk with more flavor and uses. Then understand why you choose 1% or skim milk, and try to make the same decisions when it comes to Cheddar, and other varieties. You should also consider that goat's milk is a healthier option, therefore goat cheese is healthier than cow. Because Feta comes from goat or sheep milk it is one of the best choices out there to choose, and it still holds a very rich, unique flavor.
One important thing you need to consider when thinking about the healthiest choice is what you consider to be healthy for you and your family? Is it low in fat, calories and sodium? Or is it made from quality, near as natural ingredients as possible? If you lean more toward the first choice then it's safe to stick to the normal aisle where you find sliced, shredded and boxed varieties. One warning here: while a lot of these are low fat and calories, a lot are also products and very high in sodium and man-made products. Try heading to the deli department or the artisan section or even a farmer's market where you can find cheeses that aren't 'products.' Here Amish and imports from Europe are safe bets because there's far less processing going into the end block. Most their cows aren't treated with hormones and are still grass fed. Plus, you don't have to be a label guru to discern this.
Whatever your likes are, take the time to find the best brick for your taste bud and health, and it will pay off in the end.
Sunday, July 29, 2012
What Is The Best Cheese For Nachos?
What Is The Best Cheese For Nachos?
You're making dinner and have decided that Mexican is the way to go. But instead of reaching for tortillas and anything too traditional you've decided to go for some delicious, oven baked Nachos.
Problem is you don't have any cheese in the house. Now I don't know about you, but this is the one item that's quickest to send me to the grocery store to replenish. I can have a fridge full of food, but if there isn't a Cheddar or Colby block, I don't have anything to eat. Since you have to get this staple, it's got you thinking, “What would be the best for my Nachos?”
It can be an easy and quick reaction to go for one of the highly processed, liquid cheese foods. Yes, these often taste good, and they are so easy to pour over your chips and carefully selected toppings. But, if you're picking a cheese, don't you want that and not a product of? My suggestion is to choose a more naturally made, soft, melt-friendly kind. This suggests any of the Monterey Jack varieties (especially good if you select one with peppers already in it) or Mozzarella. If you're feeling especially industrious you can make your own cheese sauce by melting several types with whole milk and perhaps a tablespoon of butter.
I try to avoid the pre-shredded bags because of two reasons. First, I don't like that there's such a list of ingredients, especially when one of them is potato starch. Second, they cost more than getting a brick and shredding it yourself. If you go this route, it's best to choose two cheeses and finely shred them over the top of your Nachos. My choice here would be Sharp Cheddar and Pepper Jack.
The variety that always wins out in my house for Nacho toppings is Chihuahua. This is made from cow's milk and comes from the Chihuahua state in Mexico. It's soft and is very easy to melt. The flavor is something you'd recognize if you're one to frequent the more authentic Mexican restaurants. It reminds me of somewhere between Mozzarella and Provolone. Like most great cheeses it isn't cheap, but because of it's unique flavor that lends itself so perfectly to Nachos you won't need as much as you might if you were using a more mild Mozzarella.
Once you've got that decided, make sure you have all the extras so your Nachos will be the best!
You're making dinner and have decided that Mexican is the way to go. But instead of reaching for tortillas and anything too traditional you've decided to go for some delicious, oven baked Nachos.
Problem is you don't have any cheese in the house. Now I don't know about you, but this is the one item that's quickest to send me to the grocery store to replenish. I can have a fridge full of food, but if there isn't a Cheddar or Colby block, I don't have anything to eat. Since you have to get this staple, it's got you thinking, “What would be the best for my Nachos?”
It can be an easy and quick reaction to go for one of the highly processed, liquid cheese foods. Yes, these often taste good, and they are so easy to pour over your chips and carefully selected toppings. But, if you're picking a cheese, don't you want that and not a product of? My suggestion is to choose a more naturally made, soft, melt-friendly kind. This suggests any of the Monterey Jack varieties (especially good if you select one with peppers already in it) or Mozzarella. If you're feeling especially industrious you can make your own cheese sauce by melting several types with whole milk and perhaps a tablespoon of butter.
I try to avoid the pre-shredded bags because of two reasons. First, I don't like that there's such a list of ingredients, especially when one of them is potato starch. Second, they cost more than getting a brick and shredding it yourself. If you go this route, it's best to choose two cheeses and finely shred them over the top of your Nachos. My choice here would be Sharp Cheddar and Pepper Jack.
The variety that always wins out in my house for Nacho toppings is Chihuahua. This is made from cow's milk and comes from the Chihuahua state in Mexico. It's soft and is very easy to melt. The flavor is something you'd recognize if you're one to frequent the more authentic Mexican restaurants. It reminds me of somewhere between Mozzarella and Provolone. Like most great cheeses it isn't cheap, but because of it's unique flavor that lends itself so perfectly to Nachos you won't need as much as you might if you were using a more mild Mozzarella.
Once you've got that decided, make sure you have all the extras so your Nachos will be the best!
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