Mozzarella di Bufala Campana (DOP)義大利莫扎瑞拉野水牛新鮮乳酪

Mozzarella di Bufala莫札瑞拉(又稱馬自拉),產自義大利南部拿坡里的坎帕尼亞(Campania),指的是以當地野水牛奶製作的新鮮乳酪。野水牛奶與牛奶不同之處在於,含有較高的乳脂肪、大量的鈣質、蛋白質、礦物質和多種維他命,營養而且容易消化。她的水嫩彈性和細緻如絲的口感被稱為“地中海美食皇后”、“白金”或“地表上的明珠”

12世紀就有修士們製作Mozzarella送給貧民的紀錄,16世紀受教皇雇用的主廚寫下乳酪製程Mozzare(撕拉)工法而得其名,源自於地中海東部和中東地區獨特的紡絲型pasta filata工法,乳酪師將水牛奶凝乳發酵切塊後,倒入滾水以產生強韌的延展性,再以旋轉、拉長等手工作業塑成小球狀或其他形狀的拔絲乳酪。根據傳統配方生產認證1993取得DOC,1996受歐盟DOP傳統特色保證,並且規範真正的Mozzarella馬自拉乳酪只能在義大利中南部的7個省份製造:坎帕尼亞Campania大區尤其是卡賽塔省Caserta和薩勒諾省Salerno、那普勒斯Naples、一部份的貝內文托Benevento、佛羅西洛尼Frosinone、拉丁那Latina和羅馬Rome。”

製造商 : ALLIANCE EUROFOOD

生產地:義大利

熟成時間:1天

乳酪類別:新鮮乳酪

成份:野水牛奶,凝乳酵素,鹽,乳酸菌

營養標示 每一份量62.5公克(本包裝含2份)

每份 每100公克

熱量 164.4大卡 263大卡

蛋白質 8.1公克 13公克

脂肪 14.4公克 23公克

飽和脂肪 8.1公克 13公克

反式脂肪 0公克 0公克

碳水化合物 0公克 0公克

0公克 0公克

125毫克 200毫克

NT$ 350
g(公克)
230
數量
庫存不足

口感層次:顏色一般為白色,根據動物的飲食季節性而會有淺黃色。口味溫和香甜且沒有酸味,帶有泥土與苔癬般如新製皮革般的香氣。口感濕潤富有彈性。

賞味方式:基本上食用Mozzarella乳酪多為增加口感而不是增加味道,經典的例子如批薩表皮上產生拔絲的口感因為它特別強韌鎖住菜餚香氣與湯汁的特性,義大利人將羅勒、蕃茄和Mozzarella切片直接淋上紅酒香醋Balsamic vinegar 、橄欖油做成卡普雷塞沙拉。簡單的在麵包上灑少許鹽、胡椒和橄欖油直接食用既營養又美味。

保存方法:由於含水量高,製成後保持在乳清鹽水可長達1週以上,真空密封包裝可以冷藏保存長達1 ~6個月。開封後,剩餘乳酪尚未食用的部分,請放回原廠盒以乳清鹽水加以保護,並於1-2天內儘快吃完。

Mozzarella is a cheese, originally from southern Italy, traditionally made from Italian buffalo milk by the pasta filata method.Mozzarella received a Traditional Specialties Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad. Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables. It's excellent simply spread on bread with salt, pepper and a little olive oil. Pairing well with a Chablis.

Mozzarella di Bufala Campana (DOP)義大利莫扎瑞拉野水牛新鮮乳酪
Mozzarella di Bufala Campana (DOP)義大利莫扎瑞拉野水牛新鮮乳酪
Mozzarella di Bufala Campana (DOP)義大利莫扎瑞拉野水牛新鮮乳酪
Mozzarella di Bufala Campana (DOP)義大利莫扎瑞拉野水牛新鮮乳酪
Mozzarella di Bufala Campana (DOP)義大利莫扎瑞拉野水牛新鮮乳酪