1. E RASMUS P LUS “ Mozzarella cheese” is a dairy product made in Campania near Caserta and Salerno and other places in Southern Italy as well.The term “mozzarella” derives from the operation of cutting off (“mozzare” in Italian ). It in often called “ Queen of the Mediterranean kitchen “ Mozzarella cheese The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of authors, and the Commission cannot be responsible for any use which may be made of the information contained therein

2. I NTERESTING FACTS Mozzarella is produced only with fresh and full-cream milk from Buffalo of Italian Mediterranean breed. The origin of this cheese is directly linked to the introduction of Buffalo to Italy: according to one of the credible suggestions, it was the Norman Kings who promoted Buffalo farming in southern Italy, in around 1000 A.D. Buffalo milk is not for drinking and is used only for making mozzarella.

3. P RODUCT CHARACTERISTICS A fresh, stringy textured cheese with the colour of porcelain, it has a thin rind and delicate taste. When cut it produces a white watery fluid with the aroma of milk enzymes. The dough is elastic within the first 10 hours from packaging. It must be livered within 16 hours from milking.

4. 1)Coagulation is obtained by adding to the heated milk (33-36 C°) natural ferments. The curd is cut into small pieces, than it matures in serum for about 5 hours: at this point the curd is put into a mold and immersed in hot water where it is stirred until it takes on a rubbery texture. 2)The cheesemaker kneads it with his hands until he obtains a smooth, shiny paste. At this point he pulls out it and begin to form the individual (mozzarella). The pieces so obtained are kept in water and salt in brine. The cheese absorbs as much salt as is necessary. PRODUCTION TECHNIQUE

5. H OW TO ENJOY Apart from enjoying it fresh it is also used in a lot of traditional Italian dishes like pizza, pasta, vegetables and tomatoes. In Campania, mozzarella is served in carrozza (literally, in a carriage), sandwiched between two slices of bread, battered and fried; in the classic salad “caprese” with tomatoes and sweet basil and dressed with extra virgin oliv oil. An Association monitors the production and marketing of the “Mozzarella di Bufala Campana” in compliance with the production rules from the DOC and DOP quality brands.

6. N UTRITIONAL FEATURES Contents for 100 gr: Proteins 19% Fat 21% Vitamin A mg 0.15 Vitamin B mg 0.003 Vitamin B1 mg 0.3 Calcium mg 510 Phosphorus mg 380 Sodium mg 0.4 Iron mg 0.7 Tot. Calories for 100 gr Kcal 270

7. TEACHER: RISPOLI A. CLASS: 2 N