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Mozzarella (Australian)

  • Made from pasteurized or unpasteurized cow's or water buffalo's milk

  • Country of origin: Australia

  • Family: Pasta filata

  • Type: semi-soft, brined

  • Fat content: 45%

  • Texture: springy, stringy and supple

  • Rind: rindless

  • Colour: white

  • Flavour: milky

  • Aroma: fresh, milky

  • Vegetarian: yes

  • Alternative spellings: Australian Mozzarella

Mozzarella, a cheese of Italian origin, became famous in Australia at the turn of the post-Second World War when Italian immigrants made the continent their home. Today, cheese has become an integral part of daily Australian life.

The cheese, which belongs to the pasta filata family, is known for its superb melting, stretching, browning properties and elastic consistency. Usually bought in a pear or loaf shape and purchased fresh or aged, Mozzarella has become a favourite in snack foods, pasta dishes, salads, pizzas, calzones and various side dishes.

Mozzarella has a mild, slightly sweet taste and generally is moist due to the brine solution. However, the loaf, aged and commercial varieties are drier and have a milder flavour. Because of its excellent melting properties, the cheese blends well with baked dishes, sandwiches and pasta.

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