When you think about protein and calcium, healthy muscles and strong bones also spring to mind at the same time. Proteins are incredibly important for building up muscles and therefore should not be missing from a balanced diet.

mozzarella, with 45% fat in dry matter is one of the very protein-rich foods with 18 grams of protein per 100 grams of cheese. By comparison: 100 grams of eggs, which are well-known as a source of protein, have “just” 13 grams of protein.

Besides its protein content, it scores with its high calcium content too though – the version with 45% fat in dry matter contains approx. 400 mg per 100 grams of cheese.

“Formaggio a pasta filata” – this name sounds like pure Italy, it is too! Translated the name more or less means “cheese with spun paste”goes really well with this. And the name says it all! With its typical production process, pasta filata is namely kneaded, stirred and pulled.

As they are scalded with approximately 80 degrees Celsius hot water once they’ve acidified, they belong to the type of “scalded cheeses”. Besides mozzarella, provolone also belongs to the pasta filata type of cheesegoes really well with this.

Read the full article

When it comes to pizza, you could say the place is already predetermined. In beautiful Italy, to be more precise in Naples, roughly 250 pizza makers gathered from all over the world to make the longest pizza in the world. And a good pizza naturally cannot do without mozzarella!

Roughly 2,000 kg of this cheese were used for the 1,853.88 metre long pizza. Once it was finished, aid organisations and passers-by were able to enjoy the pizza.

The name mozzarella, comes from the Italian word “mozzare”, which roughly means “to cut off cleanly”. This cutting is based on a special production process, which also results in the fibrous structure.

For this, milk is heated up until it turns into curd. It then has hot water poured over it, it is scalded, resulting in a mass that is easy to mould. This paste is finally pulled, kneaded and then cut.

The typical balls are then shaped out of this cheese paste. For it to then become lovely and firm, it is placed in cold water first and then in the typical brine.