Talk:Mozzarella

FACTS and MYTHS

This is again a very interesting article on mozzarella but it implies that the only mozzarella is from buffalo milk! THIS IS WRONG It all depends where in Italy is made! Puglia or Campania mainly. Puglia is in Primis the best in making Cow's milk mozzarella, Campania is the best in making buffalo's milk mozzarella. It has been like this for CENTURIES. Why do you keep on saying otherwise? 70% of mozzarella sold in Italy is from Cow's milk! Does this mean that 'we eat the fake mozzarella'? Buffalo's mozzarella does not last as long and should be eaten within 3 days if not less for some, cow's milk mozzarella lasts more than 5 days without any preservative! BURRATA was invented in Puglia from COW'S MILK! The original Burrata is still made with Cow's milk. And for the last time one is called Mozzarella di Bufala and the other Mozzarella Fior di Latte. They are both mozzarella!! just different milk. Davide. www.pugliacheese.co.za —Preceding unsigned comment added by 41.75.229.131 (talk) 10:24, 30 March 2011 (UTC)

Etimology from "mozzare" is not commonly known as the most likely origin of the noun. Besides, there is no cutting action in mozzarella's production, being made similarly to cheese.

You may be right about this-- I'm no expert. However, various stories I have read give the etymology of the word as emanating from the noun "mozza", which was an offering given to monastic visitors. That certainly explains the lack of "cutting" in the process. I have no idea if this theory is true, false, or simply less likely than the alternatives. I leave it to you. -D

I really can not imagine mozzarella related with scamorza, quite similar in the process too (BTW, this effectively can be found smoked, I am not aware of smoked mozzarella) and both common in the same areas (southern Latium and Campania); where does "scamorza" come from is a mistery to me too, I just recalled a version I once heard in those areas.

About monasteries, it could be an interesting hypothesis, but in this sense: in medieval society, monasteries had the economical power, they owned the land and the instruments to work it, practically farmers had nothing but the need to work. They also had to pay for the land and the instruments, so the monasteries enjoyed a special right called manomorta, totally similar in its effects to a tax (later it was called decima ="the tenth part", having this right been sensibly reduced). As they usually were paid partly in money and partly in goods, maybe scamorza could come from manomorta.

I had also searched on an italian etymology dictionary, but these terms weren't listed, so... I am afraid it will remain a tasty mistery, at the moment - Gianfranco

There IS cutting in the traditional production method. "The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella ("mozzare" in Italian in fact means to lop off). " Quoted from Mozzarella di Bufala Campana trade organization Feel free to revise the Mozzarella article if you get to it before I do...--Unfocused 05:15, 8 May 2005 (UTC)

Name

Surely this article should be at Mozzarella, given WP naming conventions and the fact that the name has, AFAIK, no other use? Palmiro | Talk 19:50, 29 November 2005 (UTC)

you are absolutely correct. --Bob 20:16, 29 November 2005 (UTC)

I searched for Mozerella. Only upon checking the spelling elsewhere was I able to find the correct page. 'Mozerella' needs adding with one of those redirection doobies, since if I misspelt it, and I'm practically a fucking genius - sorry for swearing - I suspect there are many, many bemused and disappointed (and stupid) cheese-lovers out there.

I’ve created a redirect. Ian Spackman (talk) 04:11, 11 July 2008 (UTC)

Forgive my ignorance, but why is mozzarella referred to as a SPANISH cheese, when it originates from Campania, which is in Italy? Tmcurro (talk) 03:26, 10 March 2009 (UTC)

Fior di latte

There is now a page with the title Fior-di-latte. Perhaps it could be somehow merged with this? I didn't link the main article to it as I wasn't sure it would be there for ever.HJMG 16:07, 7 March 2006 (UTC)

It also sounds to me exactly like the kind of mozzarella you get in supermarkets! I recommend you be bold and merge it. Palmiro | Talk 21:20, 7 March 2006 (UTC)

One day I probably will - but haven't done a merge before - maybe someone will beat me to it. HJMG 09:07, 8 March 2006 (UTC)

Merged. Merging is quite easy just copy the text over, try to integrate it with the text of the article you merging with, and leave a redirect in the place of the article you are killing.--JK the unwise 16:08, 8 March 2006 (UTC)

this should not have been done. technically the two are completely different cheeses, mozzarella is mozzarella, fior di latte is fior di latte. just because people commonly confuse the two does not mean that the article should have them together. 129.133.143.171 10:09, 6 December 2006 (UTC)

It seems like "real" mozzarella is made from Water Buffalo milk. And that most of the world's mozzarella is made from cow's milk. There is a separate page for the WB form. So it might well make sense to also have a page for the cow milk version. Esp since it does have a separate special name, even if most people don't know it. It is said that the cow version is bland, the buffalo version not. This is kind of tricky because it gets into matters of the way English is used. Maybe most English speakers call the cow version mozzarrella. Maybe they shouldn't, but they do. And usage defines the language... 69.87.200.202 21:58, 23 December 2006 (UTC)

opening sentence

"Originally Italian cheese"? That reads really weird. I would change it but I'm not sure if I simply misunderstood it or what its supposed to be saying there. Cheeses that are from Italy? One of some group of original italian cheeses? lol — JediRogue (talk) 04:38, 3 February 2010 (UTC)

FACTS and MYTHS

This is again a very interesting article on mozzarella but it implies that the only mozzarella is from buffalo milk! THIS IS WRONG It all depends where in Italy is made! Puglia or Campania mainly. Puglia is in Primis the best in making Cow's milk mozzarella, Campania is the best in making buffalo's milk mozzarella. It has been like this for CENTURIES. Why do you keep on saying otherwise? 70% of mozzarella sold in Italy is from Cow's milk! Does this mean that 'we eat the fake mozzarella'? Buffalo's mozzarella does not last as long and should be eaten within 3 days if not less for some, cow's milk mozzarella lasts more than 5 days without any preservative! BURRATA was invented in Puglia from COW'S MILK! The original Burrata is still made with Cow's milk. And for the last time one is called Mozzarella di Bufala and the other Mozzarella Fior di Latte. They are both mozzarella!! just different milk. Davide. www.pugliacheese.co.za

Beyond the repeated shill above, this article is completely ignoring the fact that the rest of the world isn't necessarily on board with the EU's designation that mozzarella can only be made in Italy. I can walk into any corner market in the U.S. and buy mozzarella, and I can guarantee you, 7-11 isn't carrying imported cheese. This is an encyclopedia; it is supposed to describe reality, and the reality is, that mozzarella cheese is sold that doesn't necessarily come from Italy. Yes, Italy with the help of the EU is trying to dispute and change that, but the article treats their attempts as accomplished facts, with no mention whatsoever of other cheeses also marketed as mozzarella. The American pizza industry alone probably consumes mountains of non-Italian mozzarella. I wouldn't be surprised to discover if by itself, US pizza uses more non-Italian mozzarella in a year than Italy even produces of Italian mozzarella. Let's get some facts on the page and show all sides of the issue. NPOV and all that. Cadrac (talk) 19:15, 6 March 2012 (UTC)

I really do not understand your point. Off course you can buy products which pretend to be Mozzarella. However they are not Mozzarella since there is not any guaratuee they are complaint with the original italian RECIPE. In other words feel free to call a duck "peafowl", or an industrial Us fromage Mozzarella but im sure that a gourmet or a food expert could disagree with your extravagant POV. — Preceding unsigned comment added by 93.92.153.12 (talk) 11:08, 11 July 2012 (UTC)

No, it's the anonymous guy above who's misinformed and confused. The EU does not protect the name mozzarella itself, it only protects geographical designations like Mozzarella di Bufala Campana, which can only be made in Campania, and others. But anyone anywhere in the EU (and naturally outside it) can make mozzarella and market it, and they do – in France and Germany, for example. Just as the Italians make and market wines they call Chardonnay, Merlot, Cabernet etc. though the names and the grape varieties are French, and Madeleine biscuits or sushi or brandy and dozens of other products with foreign names. METRANGOLO1 (talk) 18:42, 4 August 2019 (UTC)

Health Benefits

There should be a section for this. Mozzarella is a great source of calcium and protein. And some people with certain types of milk sensitivities are able to eat mozzarella.

98.245.170.157 (talk) 18:29, 15 October 2010 (UTC)

Types

Removed the following sentence from the section titled types: "It [Mozzarella] is usually made from buffalo love juice.": -->imprecise and childish/colloquial language. 184.162.102.114 (talk) 14:33, 9 March 2012 (UTC)

Opening sentence

I think the opening sentence is misleading. It says "Mozzarella is an Italian Traditional Speciality Guaranteed (TSG)[2] food product". This suggests that all mozzarella is a TSG product, which is not the case, since a lot of mozzarella produced and marketed in Italy (and elsewhere) is obviously not TSG and is sold without the TSG label. (Not to mention the obvious fact that mozzarella was invented centuries before the TSG protocol was ever conceived.) Wouldn't it be better simply to begin with something like this: "Mozzarella is a fresh cheese, originally from southern Italy, made from either buffalo or cow milk by the pasta filata method." There could be a hypertext link to the pasta filata method, with the fact that it is covered by the TSG protocol placed later in the text. Campolongo (talk) 09:57, 6 January 2013 (UTC) If no one has any objection I'll go ahead and do it. — Preceding unsigned comment added by 2.235.212.17 (talk) 20:34, 9 January 2013 (UTC)

If this article is about mozzarella, then what is the product purchased in American markets by that name actually? (Indeed, it is the most popular cheese consumed in that country.)

Drsruli (talk) 21:58, 16 December 2021 (UTC)

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This article is about Mozzarella cheese in Italy. It sounds like a more sophisticated, artisinal product, than the product commonly sold in USA as Mozzarella Cheese. It seems that Mozzarella Cheese is a fairly standard product in USA, made in the style of the cheese described in the article. The cheaper mass-produced mozzarellas over here, generally contain vinegar in the ingredients. — Preceding unsigned comment added by 69.115.208.61 (talk) 03:11, 16 September 2016 (UTC)

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Yellow Mozzarella

Excuse me, this sentence is totally wrong, including the source "Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet.[1]" Fresh Mozzarella is and must to be white, if it's not it's just rot. Otherwise it's not "fresh" nor Mozzarella but just another cheese. Can we correct it?--Not_That_Kind I Can't be Defeated (AccendiLaLuce) 05:45, 6 March 2021 (UTC) — Preceding unsigned comment added by AccendiLaLuce (talk • contribs)

American Mozzarella cheese

There should be a section about the product called Mozzarella cheese commonly available in American markets.

Drsruli (talk) 02:25, 18 April 2022 (UTC)