Mozzarella

Mozzarella is a young cheese with a very delicate texture. The essence of its production is as follows. With the help of lactic culture the milk is fermented. It is then coagulated with the rennet enzyme. In other words, first the cheese grain (cagliata) is prepared. Then it is heated, the whey is removed and mixed until a homogeneous substance is obtained. After that, cut into pieces, which form, as a rule, in the form of blocks or balls. Since mozzarella has a relatively short shelf life in contact with air, cheese is usually placed in a cold, slightly salted solution.

We offer Mozzarella with milk fat or with vegetable fat, in blocks of different sizes, shredded, etc.