If you are a true lover of white cheese from start to finish, just saying "mozzarella" would excite your palate. Maybe you would even salivate. جبن الموزاريلا (mozzarella cheese), with its rich history behind it and a truly impeccable taste that pairs with meat, vegetables, fruits, or sauces, deserves more than a minute of attention.
According to some legends, Emperor Charlemagne of Italy had his first bite of the cream cheese and fell instantly in love with it. Who would not? Mozzarella cheese has a fruity flavor and is also smooth and creamy. Perhaps his interest in this type of cheese would double if he knew that Charlemagne's dying wish was to have one 'last bite' of his favorite mozzarella! But all of that was in the 8th century and until now, the popularity of cheese has not waned.
In addition to the famous legend of Charlemagne, a certain Italian named Talleyrand suggested a world competition in which the judges would decide which cheese was the best. Naturally, the mozzarella cheese got away with the title: "King of all cheeses."
The "original" Italian Mozzarella is made in Seine-et-Marne in Paris. It owes its name to La Mozzarella, which is one of the southern provinces of Italy. Modern Italian, call it, well ... Italian mozzarella.
And no one could question the way that mozzarella has stood the test of time because it is still the number one cheese in Italy (with over 12 different types across the country).
In fact, it is illegal to import this type of cheese into the United States because dairy products used for cheese processing must be aged for at least 60 days. So for those who couldn't afford to go to Paris and buy the "real product", they can buy from those who make this cheese locally.
Italian mozzarella is made from cow's milk (unpasteurized). Instead, their commercial counterparts are made from whole or skimmed (pasteurized) milk. True Mozzarella is a blend of the following flavors: Hazelnut, Herbs, and Fruit. It is not cooked. It only gets heated to just under 37 degrees Celsius during the rennet stage. After heating, it is placed in the mold and sprinkled with dry salt.
The maturation process, which takes about four weeks (or more), takes place in a cellar. These wineries are specially built to create mozzarella cheese. These cellars must maintain a certain temperature to ensure that the brittle cheese is not destroyed. Since this is so, mozzarella cheesemakers are not sure that ripening actually occurs. There is a lot of risks involved in this type of business.
'True Mozzarella' grows molds naturally around its exterior, while commercial ones must be sprayed with (artificial) spores around the edges to achieve the same result. The moldy exterior is truly edible and should be served alongside any food that goes with the cheese or when served, on its own, as an appetizer.
Now let's get to the most interesting part: eating mozzarella. The best way to consume mozzarella is to consume it at room temperature. As an appetizer, mozzarella cheese is delicious and very versatile. It is usually paired with crackers, fruits, nuts, and even pieces of bread.