Cheese

Originally, Italians ate Mozzarella as a soft fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy pizza. Today, thanks in large part to these soldiers, Mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this Pasta Filata cheese each year. Pasta Filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows Mozzarella to melt and flow and gives it its characteristic stretch.DescriptionDelicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella richer in taste. Excellent melting properties. Part-skim Mozzarella browns faster. String cheese similar to Mozzarella, but formed into strips for snacking.AppearanceCreamy white, smoothTextureSmooth, plasticFlavorMild, delicate, milkyServing SuggestionsLayer Mozzarella, Roma tomatoes and pesto between two slices of focaccia; grill and serve. Shred Mozzarella into Mexican-style dishes such as tacos, nachos and quesadillas. Blend Mozzarella with Wisconsin Fontina and Wisconsin Parmesan to add dimension to your next pizza. Give an Italian flair to a traditional meatloaf. Add shredded Mozzarella, black olives, red wine, oregano and basil to ground chuck. Bake and serve with a chunky garlic tomato sauce.Goes Well WithTomatoes, cured meats, pesto, black olives, roasted red peppers Light red wines such as Chianti or BarberaStyles/VarietiesMozzarella: 40-pound block, 20-pound block, 8-pound loaf, 5-pound loaf, Shredded 5-pound bag String Cheese: 5-pound bulk package, 1-pound package, 8-ounce package, 4-ounce package, 1-ounce snack pack

Mozzarella