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Of course, these days, manufacturers leave nothing to chance and the production of mozzarella and its use is far more thought out. The cheese does have a long history and at one time was made almost exclusively from buffalo milk. That is not the case today. However, since Australia has never been blessed with great herds of that particular animal, buffalo mozzarella is not part of our history anyway.
"The home market will always be our main commitment," Fletcher said. "But we are exporting a significant volume of Caboolture Mozzarella overseas, and we expect that to grow within the next few years particularly in parts of Asia and the Middle East. As these countries are becoming more aware of Western foods, so is the demand for certain products like mozzarella for pizza, which a lot of countries do not yet produce domestically."
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Storage, Freezing, and Thawing
Another important factor in the flavor of cheese is the manner in which it is stored. Cheese should be stored in airtight containers to protect the flavor and freshness. Optimal storage temperatures are between 5.56 and 10 degrees Celsius. While it can be frozen, there are certain characteristics that need to be noted about the properties of certain cheeses. First, cheese must be frozen quickly to prevent it from becoming crumbly. It doesn't need to be freeze-dried or IQF frozen, but it doesn't need to be placed in the freezer in large blocks because the inner core will take longer to freeze and will become, as I just mentioned, crumbly. If you get it in large blocks, it is best to cut it into half-kilogram bricks no more than two and a half centimeters thick, to ensure an even and more rapid freezing. Make sure to rewrap it to prevent moisture loss. You may want to consult your cheese supplier about the softer cheeses. If you do use cheese that has been or will be frozen, it is best to use low-moisture varieties or buy pre-frozen, pre-shredded or blended cheeses. If the cheese develops mold, simply cut below the mold and you'll be OK, but if it is very moldy, in more than three or four spots, you will be better off to trash it. Aged cheeses' flavors are not affected by freezing because much of the moisture has been removed in the ripening process, but it can have a negative affect on the body and texture. A cheese that has been frozen slowly will be softer when thawed, harder to shred and will brown faster. Shelf life in the freezer is around 12 months and thawed is around 14 days. Older cheese will over-melt and become "soupy" when cooked. If you are going to use frozen cheese it is better to buy it already shredded and frozen. There are certain guidelines to follow when thawing cheese, too. Always thaw cheese slowly in the refrigerator and never refreeze it. It may look uneven in color while frozen, but will return to its original color when completely thawed. Some of the soft and semi-soft cheeses can be shredded better when partially frozen, but they all need to be used as soon as possible after being thawed. Remember, cheese that is in a refrigerator will continue to ripen causing the flavor and performance to change, but cheese will cease to ripen as long as it is frozen. |
The same can be said for the large pizza groups who want to differentiate themselves as much as possible from each other. One of the ways they do it is through the mozzarella formula they use. Dairy Farmers supplies most of the major pizza chains in Australia and have worked with them to develop their own formulas. For example: some wanted a mozzarella with longer stretch or different moisture content or that browned slightly differently.
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Mozzarella Most commonly used on pizzas because of its superior melting and stretching abilities. A white cheese with delicate, mild flavor can be found as semi-hard or fresh varieties. Monterey Jack Semi-hard creamy white cheese with semi-firm to firm texture and smooth, mild flavor. Comes in flavored varieties such as hot pepper, jalapeno, garlic, onion and pesto. A California original. Brie Mild, rich soft-ripened cheese with an edible white rind. Brie has a soft, creamy white interior that becomes more flavorful as the cheese ages. Swiss A mild, pale yellow cheese with a tangy, sweet, nutty flavor. Best recognized by the holes or eyes that develop as the cheese ripens. Dry Jack Very hard aged dry version of Monterey Jack with a delicious nutty flavor. An excellent replacement for Parmesan and California original. Asiago Piquant, sharp light yellow, Italian-style cheese that can be very hard in texture depending on age, similar to Parmesan. Oaxaca A firm white Hispanic-style cheese with a mild, sweet milky taste. Similar to Mozzarella and is distinguished by its distinctive, braided appearance. Edam Semi-hard mild yellow cheese with a firm texture that is similar to Gouda. Feta A salty, pungent white cheese with a dry, crumbly firm to hard texture. Panela Mild, firm, white Hispanic-style cheese with sweet milky flavor. Gouda Semi-hard creamy yellow cheese with firm texture and mild, nutty flavor. Provolone Hard or semi-hard light yellow cheese with flavor ranging from mild to sharp to smoky. Cheddar Cheddar describes a family of very popular and versatile cheeses available in a range of flavors from mild to very sharp. Fontina A firm, light yellow, mild nutty flavored cheese, similar to Gouda or Edam. Telema A mild, creamy white cheese with a slightly tangy aftertaste. A California Original. Do You Know . . . |
All companies will undertake compositional testing a number of times in the manufacturing process, both during production and at least once if the cheese has been shredded or grated. It is in the latter that Dairy Farmers will also cook up the cheese to see how it handles on the pizza. The cheese is tested for taste, stretch, blister size, Colour, melt properties and the oiling off of the product - all crucial to pizza makers. These will show if the product is ready to go.
