Editing Mozzarella (section)

{{Short description|Type of semi-soft Italian cheese}}
{{Redirect|fior-di-latte|other uses|fior di latte (disambiguation)}}
{{Use British English|date=November 2024}}
{{Use dmy dates|date=November 2024}}
{{Infobox cheese
| name          = Mozzarella
| image         = Mozzarella di bufala3.jpg
| image_size    = 250px
| caption       = [[Buffalo mozzarella]]
| othernames    = {{llang|nap|Muzzarella}}
| country       = [[Italy]]
| source        = [[Italian Mediterranean buffalo]]; [[Cattle|cows]] in all 20 Italian regions; in some areas also [[sheep]] and [[goat]]
| pasteurised   = Depends on variety
| texture       = [[Types of cheese#Semi-soft cheese|Semi-soft]]
| fat           = 22%
| certification = [[Traditional speciality guaranteed|TSG]]: 1998
}}

'''Mozzarella'''{{efn|English: {{IPAc-en|ˌ|m|ɒ|t|s|ə|ˈ|r|ɛ|l|ə}} {{respell|MOT|sə|REL|ə}}, {{IPA|it|mottsaˈrɛlla|lang|small=no}}; {{langx|nap|muzzarella}}, {{IPA|nap|muttsaˈrɛllə|pron|small=no}}.}} is a [[Types of cheese#Semi-soft cheese|semi-soft]] non-aged [[cheese]] prepared using the {{lang|it|[[pasta filata]]}} ('stretched-curd') method with origins from [[southern Italy]].

It is prepared with cow's milk or buffalo milk, taking the following names:
* {{lang|it|Mozzarella fior di latte}} or mozzarella: cow's milk.
* {{lang|it|[[Buffalo mozzarella|Mozzarella di bufala campana]]}}: [[Italian Mediterranean buffalo|Italian buffalo]]'s milk.

Fresh mozzarella is white, while the occasional yellow or brown colour of mozzarella comes from the enzyme R110.<ref>{{Cite journal |last1=Yun |first1=J. Joseph |last2=Barbano |first2=David M. |last3=Larose |first3=Kristie L. |last4=Kindstedt |first4=Paul S. |date=January 1998 |title=Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties |journal=Journal of Dairy Science |volume=81 |issue=1 |pages=1–8 |doi=10.3168/jds.s0022-0302(98)75543-2 |issn=0022-0302|doi-access=free }}</ref> Due to its high moisture content, it is traditionally served the day after it is made<ref>{{cite web|url=http://www.thewinenews.com/octnov06/cuisine.asp |title=Burrata mozzarella's creamy cousin makes a fresh impression |work=The Wine News Magazine |access-date=1 April 2008 |last=Kotkin |first=Carole |date=October–November 2006 |url-status=dead |archive-url=https://web.archive.org/web/20071124090108/http://www.thewinenews.com/octnov06/cuisine.asp |archive-date=24 November 2007 }}</ref> but can be kept in [[brine]] for up to a week<ref>{{cite web |author= Staff |url= http://www.pccnaturalmarkets.com/health/1833005/ |publisher= PCC Natural Markets |work= Healthnotes |title= Mozzarella |access-date= 1 April 2008 |archive-date= 6 February 2010 |archive-url= https://web.archive.org/web/20100206085750/http://www.pccnaturalmarkets.com/health/1833005 |url-status= live }}</ref> or longer when sold in [[Vacuum packing|vacuum-sealed packages]]. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.<ref>{{Cite journal |vauthors=Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M |date=2023 |title=Micro-computed tomography shows silent bubbles in squeaky mozzarella |journal=Current Directions in Biomedical Engineering |volume=9 |issue=1 |pages=5–8 |doi=10.1515/cdbme-2023-1002 |s2cid=262087123 |doi-access=free }}</ref>

Low-moisture mozzarella can be kept refrigerated for up to a month,<ref>{{cite book |first= John |last= Correll |chapter-url= http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |chapter= Chapter 8 – Cheese |title= The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation |publisher= Fulfillment Press |isbn= 978-0-9820920-7-1 |access-date= 1 April 2008 |date= 30 November 2011 |archive-date= 25 July 2011 |archive-url= https://web.archive.org/web/20110725071959/http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |url-status= live }}</ref> although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.<ref>{{cite web |author= Staff |url= http://www.organicvalley.coop/products/cheese/shreds/mozzarella-low-moisture-part-skim-shredded-6-oz/ |publisher= Organic Valley |title= Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz. |access-date= 1 April 2008 |archive-date= 23 May 2008 |archive-url= https://web.archive.org/web/20080523114109/http://www.organicvalley.coop/products/cheese/shreds/mozzarella-low-moisture-part-skim-shredded-6-oz/ |url-status= dead }}</ref> Mozzarella is used for most types of [[pizza]] and several pasta dishes or served with sliced [[tomato]]es and [[basil]] in [[Caprese salad]].