Ingarida Diary, Milk nature and tradition.

Caseificio Ingardia English Version > Typical cheeses > Mozzarella



Mozzarella is a fresh cheese with a spun pastry, that is typical of Sourthen Italy, made with caw's milk.

Delle porzioni di mozzarella fresca

Mozzarella is eaten above all naturally, often served with ham and olive oil or salad. It is popular the "caprese", made with tomatoes, oregano, basil and extra virgin olive oil. Mozzarella is used also to prepare pizza.


Phases and production method

The curd is left to stand for about 4 hours to acquire a good acidification and to reach the desired ph. After the curd is cut  in long and thin slices. Then it is worked by hand to obtain the desired forms. It's necessary about 10 liters of milk to make 1 Kg. of mozzarella.