The famous cheese from Italy – there can be no pizza without mozzarella! There are different types of mozzarella:
- Buffalo mozzarella, made from buffalo’s milk: small balls packed in whey
- Smoked mozzarella
- Mozzarella made from cow’s milk: small balls packed in whey or large blocks for the processing industry.
The latter type is the most widely used, and also the sort supplied by Vepo Cheese.
Mozzarella is a kneaded or pasta filata cheese. Lactic acid and rennet are added to curdle the milk, then the curds are sliced into small pieces and allowed to rest. They are then removed from the whey and kneaded in hot water to form a smooth and glossy mass. This is then shaped into cheeses which are then placed in brine and packaged. The colour of the cheese is white.
Pasteurised cow’s milk, salt, starter, rennet.
Fat in dry matter : min. 40%
Fat absolut : ca. 21%
In the Netherlands, labelling usually indicates the fat content in the dry matter: this remains the same as the cheese ages, while the absolute fat content increases because riper cheese contains less moisture.
Product range of Vepo Cheese
We supply Mozzarella cheese in catering blocks, sliced, grated, diced, as salad cheese and in cheese portions.
Would you like to know more about Mozzarella cheese?
Please contact our sales department.