Dear reader,

First of all, I would like to clarify for whom this article was written, to whom it is addressed, and what function it should serve.

Allow me to introduce myself; my name is Alessandro, and I am a restaurateur. I want to emphasize that I am a restaurateur, not a journalist, because a careful copywriter will likely find writing or narrative flaws and technicalities that are not part of my world.

The audience I am addressing includes young restaurateurs, young chefs, and individuals who want to enter or have recently entered the fascinating world of gastronomy, facing daily new challenges, doubts, or problems.

So, if you, the reader, are an experienced restaurateur, mostly Italian, you will probably find this article somewhat banal, given that mozzarella is part of our cuisine, and you have undoubtedly used it for years.

However, Eggify is a platform aimed at all restaurateurs, producers, or distributors of goods and services for gastronomy, both in Italy and abroad.

Considering the growing number of restaurants offering fusion cuisines worldwide (they are popping up like mushrooms in Dubai), I am confident that outside Italy, someone will appreciate this article. (Personally, I believe this article would benefit many purchasing managers in hotels, who too often are more inclined to choose products based on price rather than quality, to the detriment of customers and us restaurateurs who have to serve WOW EFFECT dishes without WOW PRODUCTS... a (almost) impossible mission!)

If you wish to delve into the topic, you will find many professionals on our platform who can help you, from consultants specializing in menu creation to small mozzarella producers.

Happy reading!

How to recognize quality mozzarella

The first fundamental step in learning to recognize a quality mozzarella is to start examining the label carefully, which should provide a series of crucial information. In addition to detailed nutritional information, the origin of the milk and, above all, the ingredients used are of particular interest.

However, it is surprising to note that the label makes no mention of the origin of the milk. Not everyone is aware that true quality mozzarella is primarily produced with fresh, high-quality milk, just milked. This is often overlooked, and many ignore several important considerations, such as:

- Whether the mozzarella was made with fresh or long-lasting milk,

- If the milk used is of Italian or imported origin,

- If it was produced with fresh or long-lasting rennet.

It is imperative to emphasize that real mozzarella must be obtained using FRESH high-quality milk, locally produced from freely grazing cows.

The production process plays a crucial role: the use of fresh rennet is absolutely essential, which is vital for coagulating the milk. This ingredient can come from animal or vegetable sources, but it is usually obtained from the stomachs of cattle.

The only ingredients present in authentic quality mozzarella are as follows:

 - Fresh milk,

- Salt,

- Rennet.

With these premises, we will now carefully examine the four main characteristics that distinguish high-quality mozzarella from poor-quality mozzarella.

External Appearance of Mozzarella

A primary sign of quality mozzarella is its external appearance. Fresh mozzarella has a bright, uniform surface without spots. Avoid mozzarellas with dull areas or color alterations, as this may indicate aging or preservation problems. A bright white color is the signature of fresh and high-quality mozzarella.

Consistency of Mozzarella

 When it comes to mozzarella, consistency is key. Fresh mozzarella is soft and tender to the touch, yet firm and compact. If you notice an overly rubbery or, conversely, too soft consistency, the mozzarella is likely not at its peak freshness. During cutting, quality mozzarella will release fresh milky liquid, a sure sign of its freshness.

Mozzarella's Scent

The third crucial indicator is the smell. Fresh mozzarella emits a delicate scent of freshly milked milk. If its smell is sour, ammoniacal, or unpleasant, the mozzarella is likely past its optimal freshness point. Trust your sense of smell; a fresh aroma is synonymous with high-quality mozzarella.

Taste of Mozzarella

Fourth and most importantly, the taste! High-quality mozzarella has a perfect balance between sweetness and acidity. Acidity helps balance the creaminess of mozzarella, providing a complex and satisfying flavor profile. In poor-quality mozzarella, acidity can be excessive or too weak. This imbalance compromises the harmony of the overall flavor, making the product less pleasant to the palate.

In conclusion, to distinguish quality mozzarella from less esteemed ones, remember to pay attention to external appearance, consistency, smell, and, of course, taste. Always choose reputable suppliers, be cautious of those offering prices significantly lower than the market average, and try to gather as much information as possible about a supplier before entering into a business agreement.

Eggify can assist you in all of this through its price comparison page and through the opinions of other restaurateurs who have used a supplier's services or goods before you.