Mozzarella, but not just any mozzarella

Braided Mozzarella, the favorite of the Kaempff-Kohler cheesemonger

This week, our colleagues at the cheese shop are staying in summer mode. They are offering a light and fresh cheese, typical for the season:

Braided mozzarella, or “treccia” in Italian, is a variety of mozzarella distinguished by its braided shape.

Its origin lies in Italy, specifically in Campania, where classic mozzarella is also produced from buffalo milk.

The history of mozzarella is closely linked to the arrival of water buffalo in Italy in the 7th century, which were used for milk production for the cheese, but it is also made, where applicable, from cow’s milk.

The production method for mozzarella, called “mozzatura” (Italian for cutting), consists of cutting the curd and working it by hand to obtain the stretched-curd texture.

With its supple texture and mild taste, mozzarella is enjoyed fresh, often drizzled with olive oil or cooked in various dishes, such as pizzas or gratins.

The braided shape of mozzarella is an adaptation that highlights its stringy texture and aesthetic appeal. Furthermore, it is highly appreciated for its more pronounced flavor and creamier texture than classic mozzarella.