Mozzarella TSG

Production Area

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Mozzarella TSG is a soft, stringy cheese produced with fresh whole cow’s milk. It can be spheroidal, at times with a small “head”, or in a braid.

Production Method

The milk is pasteurised at 71.7°C for 15 seconds, with the addition of a natural starter culture that selectively enriches the micro-flora that is naturally present in raw milk. The starter culture must be obtained by submitting the milk to heat treatment at a minimum temperature of 63°C for 15 minutes, followed by cooling and incubation at 42-50°C until the right level of acidity has been reached. The product is then cooled again at a temperature of below 8°C. If conserved, it must be kept refrigerated at a temperature below or equal to 4°C. The milk curdles with liquid cow rennet at a temperature of 35-39°C, until the curd reaches a pH range of 5,0 – 5,4. The curd, which is broken until the grains are the size of a walnut, is drained of nearly half the whey and left for several hours until the lactose has fully converted into lactic acid. The cheese is then spun with hot water that can be salted, at a temperature of between 58-65°C, before being made into the permitted shapes and hardened in cold water; shaping takes place while the product is still warm. Mozzarella TSG can only be put on the market if it has been packaged where it was processed. In order to preserve the product, it is packaged in a governing liquid, which is a watery solution that can sometimes be salty.

Appearance and Flavour

Mozzarella TSG has a spheroidal shape, occasionally with a “head”, weighing between 20 to 250 g, or is in a “braid” that can weigh between 125 and 250 g. It has no rind but is completely covered by a thin, soft and shiny milk-white film. The cheese is white, uniformly smooth and elastic, with many overlaid layers creating a fibrous structure; it is free of eyes but it can be slightly detached between the layers. The flavour is characteristic, savoury and fresh, slightly acidulous, with a fragrant and delicate aroma.

Production Area

The traditional territory of Mozzarella TSG was originally Southern Italy, historically dedicated to the production of stringy cheeses. The product eventually became part of the dairy tradition throughout Italy.

History

The ancient tradition of Mozzarella TSG dates back to the IV century B.C. Several documents from the XII century refer to the cheese as mozza, but the first official reference to the name “mozzarella” comes from a cookery book published in 1570, written by the famous Papal cook, Bartolomeo Scappi. From the 1700s, the diffusion of mozzarella increased, with production expanding into Northern Italy in the 1960s.

Gastronomy

Mozzarella TSG should be conserved at a temperature of between 0-4°C. It is advisable to remove it from the fridge and leave it at room temperature before eating. It is an excellent table cheese and can be used as an ingredient in numerous dishes. It is the undisputed “queen” ingredient in the preparation of Pizza Napoletana TSG. It is traditionally paired with white wines.

Marketing

The product is marketed as Mozzarella TSG. It is sold in a spheroidal shape, at times with a small “head”, or in braids and is packaged in its place of origin.

Distinctive Features

Mozzarella TSG owes its name to the verb mozzare, meaning “to cut”, and refers to the way the hot cheese is cut by hand, as well as characterising the final processing stage of stringy cheeses.

INSPECTION BODY

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 1,751,310 12 -
2015 1,036,361 7.0
2014 1,616,413 11
2013 1,147,012 7.8
2012 2,052,020 -
2011 833,840 -
2010
2009
2008
2007
2006