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| − | {{ingredient}} | [[Cookbook:Cheese|Cheese]] | + | {{wikipedia::Mozzarella Cheese|Mozzarella Cheese}} |
| − | [[Image:Mozzarella.jpg|right|thumb|Mozzarella cheese]]
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| − | '''Mozzarella cheese''' is a mild soft white cheese, originating in the area of Naples, Italy. Mozzarella cheese is often used:
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| − | *as a topping for [[Cookbook:Pizza|pizza]]
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| − | *in hot sandwiches
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| − | *deep-fried to make [[Cookbook:Mozzarella Sticks|mozzarella sticks]]
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| − | *in [[Cookbook:Melanzane alla Parmigiana|melanzane alla parmigiana]] and baked pasta dishes
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| − | *raw, in tomato salads.
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| − | With the advent of refrigeration and pre-shredded soft cheeses, it has become practical to use mozzarella cheese at the table in place of the strong-smelling [[Cookbook:Parmesan Cheese|Parmesan cheese]].
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| − | The most authentic mozzarella is made fresh in Italy from raw Water Buffalo milk, formed into balls, and does not last more than about a day: this type of mozzarella cannot be used in cooking as it turns into string instead of melting. World-wide mozzarella is mostly made from pasteurized cow milk, in a form with a longer shelf life: this form of mozzarella is often known to Italians as ''fiordilatte'', and is used in baked dishes. It is sometimes sold processed as String cheese.
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| − | [[Category:Cheeses|{{PAGENAME}}]]
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