mozzarella More to A pizza featuring Galbani mozzarella slices.

Transcription

1 A pizza featuring Galbani mozzarella slices. More to mozzarella Mozzarella cheese is now being supplied in all shapes and sizes due to the fact that it is aimed at different outlets and applications across the Italian food business, and is also increasingly appreciated as a dish in its own right. Centre stage Previously known as a reliable team player, traditionally cosying up to tomatoes or blanketing pizza margarita, mozzarella has been making an increasingly brazen move into the spotlight that has seen it become highly regarded as food in its own right. First came Rome s Obika - a restaurant entirely devoted to the mild, milky stuff. Then this group announced plans to expand in both Europe and the Americas, and now many local restaurants across the world have started milking this trend themselves by introducing unusual shaped mozzarella and its younger version, burrata. Burrata is essentially a disk of cow s milk mozzarella, filled with fresh cream and shreds of more mozzarella, tied into a satchel shaped ball. Once cut through, you can experience the creaminess and freshness of this delicacy from Puglia. Shelf life is usually very short and it is best eaten as soon as possible - at room temperature, accompanied by best quality virgin olive oil, sea salt and freshly baked crusty farm bread, a complete dish. Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. The name pasta filata refers to a unique plasticising and texturing treatments of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese is made from standardised cow or buffalo milk. Buffalo s milk is second in the world after cow s milk, being more than 12% of the world s milk production (Egypt, India and Pakistan together account for about 80% of the world s total production of buffalo milk, which is then used for making different dairy products including soft and hard cheeses). Due to high vitamin A, protein, and low cholesterol found in buffalo milk, it can be the preferred species in this type of cheese production with mozzarella cheese produced

2

3 cheese Burrata young mozzarella is becoming increasing popular. from buffalo milk being highly prized all over the world. Artisan pizza boutiques are spreading everywhere, with many adding mozzarella bars to their offerings (some making it inhouse and serving it still warm), observe sector supplier, CQS ( Unfamiliar, but authentic, regional Italian ingredients are also helping to jazz up these Italian restaurants menus, says CQS s Paolo Veneroni, director of sales. For example, lardo di colonnata (cured and peppered pork belly), mostarda (fruit preserved in a mustard syrup), burrata (one to watch!), salsa verde (not the Mexican kind), speck (smoked prosciutto), guanciale (cured pork cheeks), and more. Look for more inventive pesto recipes, to drizzle over slices of fresh buffalo mozzarella. With the summer round the corner, mozzarella in cherry size balls can be used for spiedini (skewers) along with cherry tomatoes, avocado and any other crunchy vegetable you can think of for an attractive and tasty alternative to just serving the very same ingredients on a plate. Versatile formats Galbani, who claim to be Italy s number one cheese brand, say that offering your customers authentic and delicious Italian cuisine couldn t be easier these days. For restaurants looking to create traditional looking pizzas, operators should be looking for products that have a low moisture content to ensure that the cheese melts evenly and quickly across the pizza, says senior brand manager, Galbani, Christopher Pihoue. Products such as Galbani Mozzarella Cucina Balls (12 x 125g), for example, are perfect for designing toppings that are visually appealing as well as delicious. The balls can simply be scattered across the base for consistent coverage and an attractive, even melt, which helps to give a smooth flavour to perfectly complement accompanying toppings. The pale colouring and distinctive elastic stretch adds to the authentic Italian experience. The product can also be taken straight from the fridge to the prep area with no need to waste time chopping or slicing just instant, high quality, fresh Italian mozzarella on hand to create the perfect pizza! The mozzarella Cucina is also available in blocks (12 x 1kg or 5 x 400g). For outlets looking to create quick, simple and delicious pastas and salads, a mozzarella that gives easy portion control, consistent sizes and simple storage is ideal, suggest Galbani. Fresh and milky in flavour, their new Galbani Mozzarella Slices are conveniently pre-cut and hugely versatile, say the brand. Thanks to their round shape, these neat 25g slices lend themselves perfectly to everything from hot paninis and oven baked dishes such as pizza and pasta through to cold application in sandwiches and salads. It is this versatility that makes them the ideal choice for everyone from cafés, pubs and bars to restaurants and casual dining outlets looking for mozzarella that combines both quality and practicality. In particular, Galbani Mozzarella Slices offer an ideal solution for busy Italian restaurants, feel the company. Thanks to their round shape, the neat 25g slices lend themselves to a variety of hot and cold dishes and with their consistent portion sizes outlets can be sure their ingredients will go further, claim Galbani. Available in a handy, re-sealable 1kg tub and able to be preserved in brine for up to two days once opened, restaurants need only use what they need, thus avoiding any wastage. Pre-cut slices not only mean that prep time is significantly reduced, but also that portion sizes are consistent great for outlets looking for make their ingredients go further (more information can be found at Authentic provenance The producer, Collebianco has now been working with Harvey & Brockless for 15 years, reports Nicky Philp, purchasing director at Harvey & Brockless. It s a relationship based on the quality and richness of their pure buffalo milk; I have not found another producer that matches the delicacy of their cheese. They are proud champions of the mozzarella that they produce and their enthusiasm for it is infectious. People in my experience are quickly converted! Over the years we have grown a network of loyal customers throughout the UK. If mozzarella makes up a significant part of your menu, then it makes sense to supply the best quality product available. Fresh mozzarella in production. pizzapasta 34 June 2015 AND ITALIAN FOOD

4

5 cheese 50 year tradition Showing just how long mozzarella has been part of the pizza business in the UK is Valerio's which has now been established for 50 years as a specialist manufacturer of pizza toppings from its dedicated dairy and meat plant in Bedfordshire. The company boasts a unique range of premium Italian cheeses ranging from fresh mozzarella to pizza cheese, to 'ricotta'. All products are produced in a modern, BRC accredited plant, made from UK Farm Assured milk and Red Tractor approved, and the majority of products are made to order, maximising shelf-life and freshness, with order lead times of as little as two days, report the firm. Their fresh mozzarella range comprises of mozzarella balls, bocconcini, fiordilatte pearls weighing from a gramme upwards Collebianco buffalo mozzarella is supplied exclusively in the UK by Harvey & Brockless. Collebianco Mozzarella di Bufala Campana is a semi-soft cheese from the Campania region of southern Italy, and is made from water buffalo milk. Formed into beautiful white, glazed globes, its tactile spheres are characterised by soft, thin layers with a satisfying, springy elasticity, feel Harvey & Brockless. Legend has it that the cheese was created by accident in Naples, when a clumsy cheesemaker knocked a bucket of curds into hot water. On trying to recover the curds, they became malleable in his hands a truly significant moment in cheesemaking! says Nicky Philp. The Collebianco dairy farm was founded in 1986 by the Ambrosca family and is today one of Southern Italy s leading producers creating authentic Mozzarella di Bufala Campana with DOP status. The landscape and weather conditions in the local piana provide the ideal natural to 20 grammes, and the main uses for their fresh mozzarella include salads, panini, antipasti and more recently on pizza itself as well as in a variety of cooked recipes. The Valerio pizza cheese range is genuine 100% mozzarella, and is available in block form, grated, shredded or diced formats. It can also be blended to customer requirements (for example, with cheddar or cheese analogue). Their ricotta is available in either traditional or the more modern homogenised varieties, ranging from 400g to 10kg packs and used predominantly as a pasta filling or in desserts. Valerio s say that all of their products are made fresh daily and available in a variety of pack sizes to suit individual requirements, and recent additions to the range include low fat and low salt mozzarella and ricotta. habitat for placid, grazing water buffalo, and the milk used in Collebianco s dairy is derived from some of the best buffalo breeding in the region, with an important emphasis placed on providing excellent natural grazing and high standards of welfare. Founded on the historical traditions of mozzarella making, the company unites artisan wisdom and time honoured skill with the latest developments in modern technology. We feel that the result is a truly exemplary fresh cheese that is distributed, not only throughout Italy, but exclusively in the UK by Harvey & Brockless. Beautiful to display, fresh mozzarella is, of course, the ultimate cheese convenience food, served simply with ripe tomatoes and basil leaves, suggest Harvey & Brockless. Flavour and format management When it comes to cooking consistently with mozzarella, both flavour and format are the key factors to consider, according to Dairygold Food Ingredients (DFI). DFI (UK suppliers of cheese and dairybased ingredients to the food manufacturing and foodservice sectors) supplies mozzarella in a variety of formats, enabling operators to create a wide range of quality cheese-based dishes from the traditional to the luxurious. Mozzarella is a staple ingredient for any Italian menu so getting your offering right is essential, says Svitlana Binns, customer marketing manager for DFI. Flavour, of course, is key, and mozzarella should have a mild, delicate, milky taste which complements a wide variety of dishes. Equally important, though, is using the right format. At DFI we pride ourselves on the range of formats we offer, which can be aligned to each operator s requirements. Our formats currently include pearls, slices and blocks, enabling operators to choose a format which will best suit a range of applications. In addition, DFI supplies Pizzamelt - a pizza topping developed via extensive research, and which has been designed to deliver high quality results every time, say the firm. Consistency is key when it comes to pizza it s essential that your pizza offering meets the customer s expectations every time, says Svitlana Binns. Research has shown that the larger grate size upon which Pizzamelt is based helps achieve a more consistent cook, plus excellent taste and browning properties. It provides a simple and cost effective way to produce mouth-watering pizzas. Pizzamelt is available in three variants to suit many applications, from the premium 100% Mozzarella to a Blended Pizza Mix which provides excellent value for money. DFI also supplies a range of breaded mozzarella dippers, which are ideal for operators to serve as a starter or as part of a sharing platter, point out the company. Our advice to Italian food operators is simple: choose quality mozzarella in the right format to suit your application, and your mozzarella dishes will bring customers back time and time again, adds Svitlana Binns. Dairygold s Pizzamelt. pizzapasta 36 June 2015 AND ITALIAN FOOD

6