Like pizza and brick pizza ovens, the mozzarella was also first invented in Naples. Fresh mozzarella has little in common with the plastic “string cheese” than many of us grew up, or the “cheese” used my fast food pizzerias. In fact, processed mozzarella is an invention of the American pizza chain restaurant industry, which needed a stringy cheese product that was inexpensive, could be easily shipped, and had a long shelf life.
Fresh mozzarella has a high moisture content and is shipped in water. It is slightly stringy and has a delicate texture, It is wonderful fresh, in a Caprese salad (mozzarella, tomatoes, basil and olive oil), and the perfect cheese for pizza.
In addition to basic fresh mozzarella, which is made from cow’s milk, there is also Fior di Latte, a wonderfully flavorful and software type of mozzarella also made from cow’s milk, and mozzarella di Bufala, made from buffalo milk. You should learn more about Provola, a smoked cheese that originates from Naples, that is used widely by Naples pizzerias.
To see how authentic mozzarella is made, take a look at our Mozzarella di Bufala Photo Journal.
While finding a good supply of fresh mozzarella can be easy for an Italian pizzeria, it can take more work in the states. To help, Forno Bravo has assembled a comprehensive list of both U.S. mozzarella producers and importers. Contact us for help finding mozzarella, or any other Italian pizza ingredient, near your restaurant. Or, click on our Restaurant Supply Chain page for more information.Back