{"id":3295,"date":"2023-09-20T12:15:41","date_gmt":"2023-09-20T10:15:41","guid":{"rendered":"https:\/\/www.caseificiolacava.com\/?p=3295"},"modified":"2023-09-20T12:15:43","modified_gmt":"2023-09-20T10:15:43","slug":"italian-mozzarella-consuworldwide","status":"publish","type":"post","link":"https:\/\/www.caseificiolacava.com\/en\/blog\/italian-mozzarella-consuworldwide\/","title":{"rendered":"Italian mozzarella: the most popular with consumers, worldwide"},"content":{"rendered":"\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-undefined uagb-block-22b57afd\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<p class=\"wp-block-paragraph\">With 137,000 tons exported in 2022, Italian mozzarella remains one of <strong>the best-known and most appreciated cheeses in the world<\/strong>. There are several reasons for this: it is a versatile food, with a high nutritional profile, available in various formats. But not all mozzarellas are created equal: the <strong>ingredients<\/strong>, their <strong>origin<\/strong> and the <strong>processing methods<\/strong> affect the quality of the final product and <strong>make all the difference in the eyes of consumers<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a><\/a>Mozzarella fior di latte: Let\u2019s start from the basics<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mozzarella fior di latte (or fiordilatte) is a fresh stretched curd cheese made from <strong>cow\u2019s milk, originally from southern Italy<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eaten both raw or cooked, on its own or as an ingredient in so many dishes (one above all, pizza), mozzarella fior di latte can boast the following distinctive properties:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>firm<\/strong> texture<strong>, juicy and elastic<\/strong>;<\/li>\n\n\n\n<li><strong>no rind<\/strong>;<\/li>\n\n\n\n<li><strong>delicate, savory and slightly acidulous taste<\/strong>;<\/li>\n\n\n\n<li>it <strong>melts<\/strong> and <strong>stretches into&nbsp;strings<\/strong> when heated.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a><\/a>The processing of mozzarella, La Cava\u2019s dairy tradition<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For our mozzarella we use only fresh cow\u2019s milk from Sicilian farms. <strong>The selection of the best raw material<\/strong> is the starting point for a quality mozzarella. The<strong> processing method <\/strong>does the rest.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Traditional mozzarella fior di latte<\/strong>, like the one <a href=\"https:\/\/www.caseificiolacava.com\/en\/prodotti\/categoria\/mozzarella-cheese\/\" target=\"_blank\" rel=\"noreferrer noopener\">we make in our dairy<\/a>, involves precise processing steps: pasteurization and coagulation of the milk, ripening, acidification (a crucial step for the quality of the final product), spinning and cutting.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In our dairy, the pasteurized milk is fermented through the <strong>action of live lactic ferments<\/strong>. Then, acidification takes place thanks to <strong>selected<\/strong><strong> microorganisms <\/strong>that digest lactose and convert it into lactic acid. It is <strong>a 3-to-4-hour long process<\/strong> that proves crucial in giving the final product a <strong>special aromatic profile and a unique flavor<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the end of this process, a mature curd is formed, i.e. a dough that is ready to be spun and retains its original microbial profile throughout processing. During the <strong>spinning<\/strong> stage, the curd is processed in hot water and shaped in long, thin strings. At this point the curd is ready to be cut (\u201c<strong>mozzatura<\/strong>\u201d, in Italian): it is broken by hand and shaped into a <a href=\"https:\/\/www.caseificiolacava.com\/en\/prodotti\/mozzarella-fior-di-latte\/\" target=\"_blank\" rel=\"noreferrer noopener\">bite, knot, cherry or braid<\/a>. This is a manual task in where all <strong>the skills of our master cheesemakers<\/strong> come into play. Finally, the mozzarellas are soaked in a solution of water, salt, and whey.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The final result of this process is a mozzarella fior di latte with a firm texture and a <strong>rich, balanced taste.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a><\/a>Why Italian mozzarella is so popular (even) abroad<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.ilsole24ore.com\/art\/l-export-cala-non-i-formaggi-ultimi-tre-mesi-e-cresciuto-39percento-AEZ2XRlD\" target=\"_blank\" rel=\"noreferrer noopener\">As the president of Assolatte, Paolo Zanetti, recently stated,<\/a> &#8220;<strong>Mozzarella is the most exported Italian cheese<\/strong>: we send 137,000 tons of it abroad, about 35% of the annual production, and in the last two years, exports have increased by 28%.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The main markets for Italian mozzarella are <strong>France, the United Kingdom, Germany, Belgium, and Spain<\/strong>. Exports grew by 18% in 2021 and 8.1% in 2022 (<a href=\"https:\/\/www.clal.it\/?section=imp_exp_istat&amp;cod=04061030&amp;mov=E#world\" target=\"_blank\" rel=\"noreferrer noopener\">CLAL data<\/a>).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mozzarella is popular for at least three reasons:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>its <strong>characteristic taste<\/strong>, delicate and fresh;<\/li>\n\n\n\n<li>its <strong>versatility<\/strong> (it can be eaten alone or in combination with other ingredients, raw or cooked, and is available in various formats);<\/li>\n\n\n\n<li>its <strong>nutritional profile <\/strong>and the high content of calcium and protein.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A reason in itself is the fact that mozzarella cheese is one of the main ingredients of <strong>pizza<\/strong>, one of the world&#8217;s most popular dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">According to TSG (<strong>Traditional Specialty Guaranteed<\/strong>) regulations, Neapolitan pizza must be made with buffalo milk mozzarella or mozzarella fior di latte. Mozzarella fior di latte, besides being <strong>ideal for pizza<\/strong>, has less moisture than buffalo mozzarella and ensures the authentic taste of the &#8220;real Neapolitan pizza.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this regard, our dairy offers a <strong>mozzarella specifically suitable<\/strong> for this preparation: our <a href=\"https:\/\/www.caseificiolacava.com\/prodotti\/mozzarella-fior-di-latte-per-pizza\/\" target=\"_blank\" rel=\"noreferrer noopener\">fior di latte for pizza.<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When it comes to mozzarella, according to the data mentioned in a study published by <a href=\"https:\/\/www.tetrapak.com\/it-it\/solutions\/processing\/applications\/cheese-whey\/cheese-consumer-trends\/bright-future-of-mozzarella\" target=\"_blank\" rel=\"noreferrer noopener\">Tetrapak<\/a>, <strong>77% of consumers is especially careful when buying<\/strong>. Three elements have shown to arouse the most curiosity and determine the choice of one product over another:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>the <strong>place of production<\/strong>;<\/li>\n\n\n\n<li><strong>which and how many ingredients<\/strong> are used;<\/li>\n\n\n\n<li>the place of <strong>origin of the ingredients<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Our <a href=\"https:\/\/www.caseificiolacava.com\/en\/prodotti\/categoria\/mozzarella-cheese\/\" target=\"_blank\" rel=\"noreferrer noopener\">mozzarella fior di latte<\/a> is <strong>100% Made in Italy<\/strong>. It has <strong>a clear, and most importantly, short ingredient list <\/strong>(pasteurized MILK, live lactic ferments, salt and rennet). The origin of the raw materials is guaranteed: the milk we use comes from <strong>Sicilian farms<\/strong> that are rigorously controlled and attentive to animal welfare. All these elements contribute to a traditional, high-quality mozzarella.<\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":105,"featured_media":3280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_uag_custom_page_level_css":"","footnotes":""},"categories":[109,110],"tags":[113],"class_list":["post-3295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en","category-prodotti-en","tag-mozzarella-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Italian mozzarella: the most popular with consumers, worldwide<\/title>\n<meta name=\"description\" content=\"Italian mozzarella is appreciated worldwide. 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