Ubiquitous in supermarkets, “mozza” is often randomly selected by buyers. The result is regularly rubbery, not tasty enough. How to avoid scams?
In 2021, “l’oro bianco” (“white gold”) dethroned camembert and took first place in the hearts of French gourmets. The land of a thousand cheeses can always enjoy the ball of cheese from La Botte. First there is the traditional Campana di bufala made from buffalo milk, the favorite of transalpine purists. This creamy recipe is also extremely expensive, as buffaloes do not produce as much liquid as cows. Thus, it is rare in the trade, unlike its excellent alternative: mozzarella fior di late, less strong in taste. Other variants are also present on the stalls: bocconi (50 gram balls), bocconcini (800 gram block), burrata (a creamy variation with a runny heart), scarmoza (half-cooked, with a smoked or hazelnut flavor) and finally treccia (fibrous and braided).
Mozzarella now has a special place on our plates, although it drives consumers crazy with its different names. The reflex to adopt to avoid the deplored pitfalls by Female version ? Read the labels on which the PDO mentions and the composition of the product are marked.
AOP, DOP, composition…
The AOP designation (Protected Designation of Origin), or DOP in Italian, is the secret to happiness on the plate. Represented by a red and yellow logo, it signifies that the product originates from its native region of Campania, but also that it was made using traditional methods. The red and green macaroon with a black buffalo head certifies that the cheese is indeed a mozzarella di bufala Campana. The composition of the cheese is another guarantee of quality. To make mozzarella faster, manufacturers regularly use coagulating enzymes or additives, such as acids. The E330 code, indicating the presence of citric acid, is particularly to be monitored. And to flee, for those looking for the true taste of this Italian treasure.