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halal
naturally gluten-free
lacto-vegetarian
contains lactose and milk proteinMozzarella is produced by a special spinning method
Mozzarella belongs to the pasta filata cheese family – which means as much as “spun dough“. Making Mozzarella is a traditional process using fresh cow‘s milk. Rennet is added to the milk and the resulting curd then drained. The curd is then stirred, cooked and kneaded. Salt is added and the mozzarella cheese finally shaped into the desired form. Traditionally, mozzarella is formed to small balls and sold in brine allowing for a short shelf life only. At Oldenburger, mozzarella is therefore processed further, eliminating excess liquid to obtain a sliceable cheese.
Mozzarella has a superb texture for gratinating – perfect on pizza and casseroles
Mozzarella has clearly defined characteristics: It is an unripened pasta filata cheese with an elastic, fibrous texture and has a very light, slightly tartish smell and taste.
Declaring ingredients for cheese is not required by law. At Oldenburger, however, we choose to declare the full list of ingredients of all our cheese varieties. Oldenburger mozzarella contains just: pasteurised cow‘s milk, salt, starter cultures and microbial rennet – making Oldenburger mozzarella a pure and tasty cheese.
Oldenburger Mozzarella is available in different package sizes as well as grated or dices for convenience:
Oldenburger Mozzarella 40% fat i.d.m., 2 kg grated
Oldenburger Mozzarella 40% fat i.d.m., 2 kg diced
Oldenburger Mozzarella 40% fat i.d.m., 2.5 kg loaf
Oldenburger Mozzarella 40% fat i.d.m., 3 kg loaf
Oldenburger Mozzarella 40% fat i.d.m., 10 kg block
Oldenburger Mozzarella 40% fat i.d.m., 15 kg block
The characteristic properties of mozzarella
Oldenburger mozzarella has proven qualities and characteristics:
- a characteristic stretch which intensifies the eating experience
- a beautiful even melting behavior
- a characteristic browning behavior: mozzarella turns a more intense brown than other cheeses on a pizza thus accentuating the desired crispiness. Amber points will be distributed evenly over the pizza making it very appealing
- a characteristic blister formation which other cheese varieties do not show
- Oldenburger mozzarella has a convenient firmness as well as an excellent grating behavior
- and a pleasant mouth feel
How to Use Oldenburger Mozzarella in Gastronomy and Catering
Oldenburger mozzarella is made from pure cow’s milk and can be used in many ways.
The fresh taste of mozzarella
Mozzarella only ripens for a very short time during the cheese making process.
It has a pleasant fibrous chewing behaviour that people love the world over. This is due to the fibres developed during the pasta filata process.
How to store and serve Oldenburger mozzarella
Oldenburger mozzarella should always be kept refrigerated at 2-4 °C. Always wrap the surface after cutting to keep the mozzarella fresh. When shredded, mozzarella should best be used directly. Keep any spare grated mozzarella in an airtight container well refrigerated.
Mozzarella has a medium content of lactose
Lactose contained in milk is decreased during the cheese making process. As mozzarella is ripened for a very short duration only, it still contains some lactose.
