Five rules to choose the real Italian mozzarella
5 Gennaio 2012
Mozzarella is one of the masterpieces of Made in Italy.
Sadly, the mozzarella is also the most common victim of food fraud about cheese. In Italy, at least half of the mozzarella are made with foreign milk or foreign curdle.
So the Coldiretti Frosinone offers five rules to choose the real Italian mozzarella.
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Colour. The real mozzarella isn’t “bleached” or too white. A mozzarella with this colour is probably made of not-so-fresh milk.
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Consistency. A good italian mozzarella have a flexible, “nervous”, body.
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Look. A externally wrinkled mozzarella is probably too old or made with too much salt.
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Water. A real italian mozzarella has the so-called “occhiatura”: a watery tear caused by right porousness.
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Price. A real artigianal italian mozzarella (made with high-quality milk) has a price of 10/11 euros per kilo. A good quality industrial mozzarella has a price of 7/9 euros per kilo.
If the price is lower, be alert.
SOURCE: Coldiretti Frosinone
M.C.
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