Fresh Mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture Mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture Mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.Smoked Mozzarella is taken one step further as it undergoes a steady treatment of hickory and cherry wood-smoke. The natural smokey flavor of this delightful cheese is great in casseroles, on sandwiches, or alone with a handful of crackers.
History of Smoked Mozzarella
Mozzarella, derived from the Neapolitan dialect spoken in Campania, is the diminutive form of mozza (“cut”), or mozzare (“to cut off”) derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh Mozzarella and milk”
Wine Pairing for Smoked Mozzarella
The ideal wine pairing for Mozzarella includes, but is not limited to Cabernet Sauvignon, Chianti and Pinot Gris