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Cheese

How is mozzarella made? - At Leprino Foods, mozzarella is made in some of the world's largest mozzarella manufacturing plants from Grade A milk. The milk is pasteurized, coagulated, cut and cooked; curds are separated from the whey, then sent to the cooker/stretcher; formed mozzarella is sent to a brine tank to cool before cutting, shredding, and packaging. We do not suggest you try this at home. For a home recipe, we suggest you search "cheesemaking" from your search engine.

Is buffalo milk used to make mozzarella? - In the U.S., mozzarella cheese can be made from several types of milk, including the milk from the water buffalo. The vast majority of mozzarella in the U.S. is produced from cow's milk and is accurately identified as mozzarella cheese. Mozzarella cheese produced from the water buffalo is usually packaged as "Buffalo Mozzarella" and is available in many Italian markets.

Is there peanut or soya product in your cheese? - If you are allergic to peanuts or soya, don't worry about Leprino cheese. These products are not used. If you are neither lactose intolerant nor sensitive to dairy proteins (cow's milk), then most likely you should be able to consume mozzarella cheese; however, if you have a concern about an allergic reaction, consult your physician.

What is the history of cheese? - Most authorities consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was "discovered" by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the combination of the rennin, the hot sun and the galloping motions of the horse had effectively separated the milk into curds and whey. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible. In the Roman era, cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and storage conditions resulted in different flavors and characteristics. The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns homemade cheese could be taken to a special center to be smoked. Cheese was served on the tables of the nobility and was carried as rations by the legions to the far corners of the Roman Empire. During the Middle Ages, monks became innovators and developers and it is to them we owe many of the classic varieties of cheese marketed today. During the Renaissance period cheese suffered a drop in popularity, being considered unhealthy, but regained favor by the ninteenth century, the period that saw the start of the move from farm to factory production.