Discovering a Mozzarella Factory

Have you tried the original Italian mozzarella di bufala? If you haven’t, you are missing a delicate and heart-melting food experience. Buffalo mozzarella has very peculiar consistency: chewy, full-bodied and creamy. It’s a unique kind of cheese, and it wouldn’t be an exaggeration to say that we’re dealing with Italy’s favorite cheese. Are you getting curious? Let’s then find out more about how this delicious cheese is made and how a mozzarella factory works!

Origins of the most enjoyed cheese in the world: mozzarella!

buffalo mozzarella

buffalo mozzarella

One of the great thing about Mozzarella is its versatility: eaten with salad, cooked in a lasagna or used for salad cakes, it always gives a unique additional touch that has made is one of the most famous food in the world.

The milk of buffalo mozzarella comes from the water-buffalo, a particular kind of buffalo that is usually found in Asia. There are different opinion on how the making of mozzarella started, so as for what concerns the way water-buffalos from Asia arrived in Italy. They are thought to be entered into Sicily with boats coming from Egypt.

The milk of these animals wasn’t used for cheeses until 18th century. The attribution of its creation is given to the farmers of Naples, who created a cheaper, poorer alternative to cow or goat’s milk cheese.

Mozzarella factory: how mozzarella is done

It doesn’t matter which is the kind of milk: mozzarella is done with a precise process, of course, with the little differences and secrets of each mozzarella factory.

The top ingredients to make it are: rennet, milk, water and citric acid. The entire way of producing it is called pasta filata, but how this process works?

After the beasts are milked, their milk is left to ferment for some hours and then chopped in peaces. After, boiled water is poured, the strings cheese that are created have to be formed into big balls from where are made many smaller mozzarella.

On the ingredients we just list has to be added a whey containing thermopholic bacteria. The result of this process is a product full of calcium, proteins and iron, a delicate plate full of history and taste!

Would you like to see yourself a mozzarella factory? Find out more here: mozzarella factory tour.