Discover the Cheesy Delights: Top 12 Fun Facts About Mozzarella Cheese You Never Knew!

1. Water Buffalo Mozz-a-grunt

Think you're mozza-rela-tively familiar with cheese chatter? Brace yourself for a heart-stopping, guffaw-inducing revelation that's sure to get your udder-lying assumptions in a twist: Mozzarella cheese is traditionally made from the milk of water buffalo who, contrary to cheesy myths, don't say "moo" but rather emit a low-pitched grunt or hum. Moreover, while Italy gets the spotlight for their buffalo mozzarella mastery, a cow's milk rendition of the beloved cheese can also be whipped up anywhere else in the world.
Source => en.wikipedia.org

2. Caprese Salad Showdown

In an epic battle of "rock, paper, mozzarella", leave it to a classic Italian salad to come out as the supreme summer side dish champion: Hailing from the idyllic island of Capri, the Caprese salad features a tantalizing trinity of juicy tomatoes, silky mozzarella, and fragrant basil, accompanied by a symphony of salt, pepper, olive oil, and balsamic glaze – or if you're feeling extra saucy, a homemade basil pesto dressing, taking your taste buds on a Mediterranean vacation, while secretly gifting your body with vitamins and antioxidants like lycopene.
Source => thesuburbansoapbox.com

Did you know that a tropical tree seed called annatto is responsible for maintaining Cheddar's consistent color all year round? Discover how it saves this beloved cheese from milk hues shenanigans!

=> Fun Facts about Cheddar-Cheese

3. Mozzarella: America's True Cheese Love

In a world where cheddar often receives all the glory, mozzarella stands on the sidelines, waving its white flag of milky deliciousness: A recent survey unveils that mozzarella cheese actually trumps as America's favorite, with 85% of respondents claiming it to be their go-to. Furthermore, the exotic Burrata and classic Parmigiano Reggiano are also gaining hearts with 30% and 79% appreciation rates, respectively. A dairy revolution seems to have arrived, and America's taste buds are ready for it!
Source => news.italianfood.net

4. Lost Water Buffalo Dairy Magic

Good mozzarella comes from water buffalos who got lost at the dairy farm: Real mozzarella cheese is crafted using the milk of these aquatic behemoths, leading to the creation of buffalo mozzarella with its lusciously creamy texture and distinctive tangy kick, often preserved in water or brine for your flavor extravaganzas.
Source => delish.com

5. Lasagna Grilled Cheesus

Did someone say "Cheesus Christ"? Lo and behold the heavenly union of mozzarella and Lasagna Grilled Cheese sandwiches, creating gooey gastronomical miracles that stretch beyond your wildest cheese fantasies: The secret lies in mozzarella's natural elasticity, making it the prime cheese choice for adding that gloriously melty touch to scrumptious dishes like lasagna and grilled cheese sandwiches.
Source => bsinthekitchen.com

6. Mozzarella Ninja Turtle Party

Rumor has it that mozzarella cheese once partied with the Teenage Mutant Ninja Turtles, stealing the spotlight for its ooey-gooey goodness: Originating from the Italian regions of Campania and Puglia, mozzarella is traditionally made from water buffalo milk, now commonly substituted with cow's milk, and its name stems from the Italian word "mozzare" which refers to the act of cutting the round, pillowy cheese into delightful slices or chunks.
Source => cellocheese.com

7. Cheesy High-Five Origins

Ever wondered what a cheesy high-five feels like? It's as though mozzarella cheese came to life and spun a yarn about the trials and tribulations of being the ultimate cheese: Mozzarella cheese owes its ooey-gooey texture and incredible stretchiness to the "pasta filata" technique, a fancy Italian term for “spun paste,” which involves pulling and stretching the curds until they unite into the cheese we know and love, be it in fresh or traditional varieties.
Source => yourbusiness.saputousafoodservice.com

8. Mozzarella's Frosty Warning

Feeling a bit chilly, mozzarella? Brace yourself, as frosty conditions might not bode well for your soft, delectable essence: Freezing fresh mozzarella can compromise its texture and flavor, so it's preferable to store it in the fridge for 2 to 3 days and eat it promptly for optimal taste, though unopened packages can be frozen for up to 3 months if the vacuum seal is intact – just remember to thaw it in the fridge for a day before putting it to culinary use.
Source => wikihow.com

9. Aged Mozzarella's Mysterious Profile

If mozzarella had a dating profile, aged mozzarella would be the one with a mysterious past, charming character, and a love for long haul adventures: Traditional aged mozzarella can last unopened and refrigerated up to three weeks beyond its use-by date, or up to 70 days after production, and it can even be frozen for up to six months!
Source => pmq.com

10. Mozzarella's Calcium Heist

When the moozzarella's away, the calcium will stray: Surprisingly enough, mozzarella cheese contains 40% less calcium compared to cheddar cheese, all thanks to the mighty pasta filata cheese-making process that slyly swoops away those calcium ions!
Source => en.wikipedia.org

11. Mozzarella Identity Pizza Drama

Who moved my cheese pizza? Mozzarella's identity crisis has three official outcomes: behold the fior di latte, mozzarella di bufala, and Specialità Tradizionale Garantita (STG) mozzarella: While the fior di latte is the humble cow's contribution with less fat, the mozzarella di bufala hails from the mighty water buffalo, boasting a higher fat content. Though the STG stamp signifies tradition, many pizza artisans still fancy the fior di latte – for they know, once baked, the exquisite taste of mozzarella di bufala is but a legend.
Source => cheeseprofessor.com

12. Meet the MeltMaster Superhero

If Mozzarella cheese were a superhero, it would be known as the "MeltMaster": Its secret power lies in the gentle, tender embrace of melting at a lower temperature than Swiss cheese. By harnessing the forces of higher moisture and fat content, it creates a larger gap between its casein proteins, allowing for a smooth and consistent melt that'll save any pizza party or pasta dish from the dreaded stringy cheese fiasco.
Source => scienceandfood.org