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Mozzarella



Raw materials/Variety/Race


Mozzarella TSG is a wet, stringy cheese produced with fresh cows' milk.

Method of working/Cultivation/Breeding


The milk is pasteurized at 71.7°C for 15 seconds and with the addition of natural micro-organisms that promote acidification of the milk; causing a selective enrichment of the microflora naturally present in raw milk. The milk coagulates with liquid bovine rennet at a temperature of 35-39°C. The curd cheese, breached when the lumps are the size of a walnut, is freed of nearly half of the whey present and left for several hours to complete the lactic maturation. After hand pressing and brewing, the curd cheese is cut into pieces, strung in hot salty water until its shape forms and then it is hardened in cold salty water.

Aspect and Taste


Mozzarella TSG has a spherical form, with a weight of 20 to 250 gr. and a diameter of 15-30 cm, occasionally having a "head" or "braid", it can weigh between 125 and 250 gr. It has no rind but is completely covered by a thin soft shiny milk-white film. The dough is white, uniformly soft and elastic, with many overlaid layers creating a fibrous structure; it appears free of aeration holes but can have slight detachments between the layers.

Production Zone


The production area of Mozzarella TSG is located throughout the entire territory of the European Union. To produce it, one must follow the guidelines established by the Discipline, according to Regulation CEE 2082/92, assuring that foods are produced following the traditional recipes of member States.

History


The origins of Mozzarella TSG are rooted in the secular traditions of creating stringy cheeses. This type of cheese, typical of Southern Italy, is obtained through the characteristic process of stringing, utilized also in the production of mozzarella di bufala, made from a mix of cows' and buffalos' milk.

Gastronomy


Mozzarella TSG should be conserved at a temperature of between 0-4°C. An optimal table cheese, it is also used to prepare pizza. It is characteristically paired with white wines.

Marketing


The product is sold as Mozzarella TSG. It is sold in a spherical form (sometimes with a "head") or in braids, and is packaged at its place of origin.

Distinctive features


Mozzarella TSG, produced either with cows' or buffalos' milk, owes its name to the verb mozzare, an operation rigorously done by hand during the final phase of production.


 
 
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