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Featured Cheese for January 2009: Wisconsin Mozzarella
Wisconsin Mozzarella is the January featured cheese of the month.
Whole Milk Mozzarella
Mozzarella was first made in Italy from the milk of buffalo before Italian cheesemakers began using cow’s milk. Known primarily for its essential role in pizza making, Mozzarella gained popularity in the United States following World War II when returning veterans came home craving the taste of a delicious new food they discovered in Italy. Today, Mozzarella rates second only to Cheddar in popularity in the United States, and Wisconsin cheesemakers produce nearly 800 million pounds of Mozzarella cheese each year.
The flavor, texture and usage of Mozzarella vary depending on the type of milk used to make the cheese. Due to a higher fat content, whole milk Mozzarella provides more flavor and has a softer, creamier texture than part skim Mozzarella. The rich and delicate flavor of whole milk Mozzarella is the most popular for pizza making because it offers more stretch than part skim Mozzarella, melts easier and browns slower.
Mozzarella cheese complements tomatoes, basil, oregano, garlic, crusty bread, roasted red peppers, prosciutto, sardines and olives, making the options for topping pizza infinite.
While pizza is a great choice year round, it is one of the most popular food choices for parties during football’s biggest game of the year. It is a versatile meal option, with topping choices ranging from classic flavors to those that are innovative and creative. For a twist on a comfort food favorite, start with Wisconsin whole milk Mozzarella and top with garlic, sliced ham, sweet onions and potatoes. Or, offer a non-traditional option with ranch dressing, crumbled bacon, chopped chicken and fresh tomatoes.
Wisconsin, known for its stunning variety of award-winning cheeses, is home to many cheesemakers crafting outstanding Italian-style cheeses. In addition to Mozzarella, these types include Provolone, Asiago, Parmesan, Pepato and Romano. For more Mozzarella or Italian-style cheese pairing tips, suggestions and recipes, visit www.EatWisconsinCheese.com
Featured Supplier–Cedar Valley Cheese, Inc.
Nestled among the rolling hills of Belgium, WI sits Cedar Valley Cheese. Established in 1947, Cedar Valley Cheese is a third generation cheese company that specializes in award-winning Italian cheeses.
Resident Master Cheesemaker Ken Nett has been making cheese for nearly half a century, and he and his son, Jeff, work alongside each other to make Cedar Valley’s finest cheeses.
Committed to crafting superior Italian-style cheeses, Cedar Valley produces Parmesan, Asiago, Romano, Stravecchio, Provolone and Mozzarella.
For more information about Wisconsin Italian-style cheeses, Cedar Valley Cheese or other Wisconsin cheesemakers, visit www.Foodservice.WisDairy.com.
