Can you tell the difference between mozzarella that was hand-made this morning and a ball of the mass-produced type? Expand your culinary knowledge by trying out some of the cheese, made fresh every morning at Casa Mozzarella, a shop opened less than one year ago near Plainpalais, Geneva! Read to the end of this article to find the answer to our competition question and maybe win a voucher for Fr. 100.- to buy whatever you want from Casa Mozzarella!
Fabio Magno and Angelo Albrizio decided to bring Italy to Geneva in its most delicious form: mozzarella made entirely from local Geneva milk! They are both from Puglia, Italy, where mozzarella is famed to originate, and now live in Geneva. The opening of their shop took time in preparing. They found an Italian cheese-maker who comes from a long line of cheese-makers, Nicola Antonicelli, who was delighted to participate in this venture.
Every morning before dawn a trip is made to the Laiteries Réunies de Genève. Nicola follows in his father’s footsteps and transports the 300-400 liters of fresh milk and lovingly cooks, stirs, cuts, sieves, and stretches the curds to make 30-50 kilos of balls of fiordilatte — the official name for mozzarella made from cow’s milk.
Not only are the traditional ball shapes made, but also treccia (braided) and boccocini (small balls), as well as nodi (knots) and other shapes. He also uses the whey left from the cheese-making to produce ricotta and primo sale. Some special orders from individuals or restaurants are produced as well: a certain size ball was made for a wedding meal, a truffle was brought in to make burrata with truffle for a restaurant, and another café asked for some treccie flavored with rosemary.
Clients can start purchasing their ball of chewy, creamy, salty, tender cheese from 10h till closing time or until they sell out. What is not sold that day is discarded. Fabio explained, “We rarely need to throw anything out now as we have managed to estimate the quantities needed since opening last November. Deliveries to some of the best restaurants in Geneva take place in the mornings: Il Mirtillo in Vessy, L’Auberge d’Onex, Café de Certoux, La Fumisterie in Carouge, and some of the exclusive hotels in the area, to name a few.”
Not only are the cheeses delicious, but the welcoming faces of Fabio and Angelo are a real treat as well. It feels like walking into a shop in Italy. Many of their clients are Italian, which says a lot for the quality itself. One Italian client claimed, “We are just going to put it on a plate and eat it without anything else.” Angelo insists, “Mozzarella MUST be eaten as a meal, in its pure form. No salt, pepper, oils, or vinegars needed. We are not only selling our cheese but educating our clients how to eat it. In Italy, a ball of mozzarella is a meal. It is not only an ingredient and we feel that we are ambassadors for mozzarella.” One Swiss client admitted that he would drizzle some olive oil over his and Fabio and Angelo rolled their eyes. Everyone who entered the shop the day that knowitall.ch was there were repeat customers and very satisfied with the choice, flavor, quality, and reception they received.
Fabio is passionate about their mozzarella, “Our products have souls. They are full of nature. Being a terroir product, made with local ingredients, made right here where you live, can’t be wrong! The best thing you can do for your body is to eat local produce. We encourage restaurants who are sourcing local farmers and artisans like ourselves to continue.” He also added, "
ABOUT MOZZARELLA
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the cows’ diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made.
Supermarket vacuum-packed mozzarella can last for up to one week or longer and this one is typically used in pizza and pasta dishes or served with sliced tomatoes and basil as a starter or main dish. Remember, it bears no comparison with true, fresh mozzarella.
The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings and become elastic in texture.
TYPES OF MOZZARELLA CHEESE
Mozzarella Di Bufala
Mozzarella di bufala is made from the milk of a water buffalo. Traditional mozzarella is made from water buffalo (not North American buffalo or bison as many mistakenly think) milk, and its flavor is highly prized. Water buffalo milk is three times more expensive than cow’s milk. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk. Water buffalo milk is very high in fat and casein and not easily digestible in its raw form. As such, it is used exclusively for making mozzarella and not as a beverage. Even though Casa Mozzarella does not sell or make this type of cheese it is important to understand what it is.
Mozzarella Fiordilatte
Mozzarella fiordilatte is the name given to cheese that is made from fresh, pasteurized or un-pasteurized, cow's milk (less than 24 hours from the milking cows). This makes a huge difference in terms of quality and taste, and is also how connoisseurs distinguish the mozzarella made from cow's milk from that made from water buffalo's milk. This is the one that Casa Mozzarella makes.
Smoked Mozzarella
Mozzarella can be smoked in a smoking chamber and this is one type that Casa Mozzarella offers from time to time.
Scamorza
Scamorza is a stretched curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Artisanal cheese-makers generally tie a string around the mass one third of the distance from the top, and hang to dry for about 2 weeks. The resulting shape is pear-like. The cheese is usually white in color unless smoked. Casa Mozzarella does a great scamorza cheese so make sure to try some when you are visiting.
Burrata
This is a fiordilatte ball that is rolled around stracciatella (strings of the cheese in a creamy liquid). It resembles a water balloon as it changes shape when moved around on the plate. This is a best-seller at Casa Mozzarella.
Low-Moisture Mozzarella
Low-moisture mozzarella is made from whole or part skim milk. This is the type that is used primarily in America and is dry to the touch and can be grated easily. Fortunately this is not sold in Switzerland as it has very little flavor but does resemble provola cheese in it’s texture. The closest one that Casa Mozzarella makes would be the scamorza.
COMPETITION
Not only do Fabio and Angelo make and sell cheese but they also have a nice selection of Italian olive oils, sun-dried tomatoes, tarali crackers, and more. You can win a nice basket worth Fr. 100.- of goodies of your choice, very generously offered by Casa Mozzarella by answering this question:
When fresh cow’s milk is used to make mozzarella, what is the name of that cheese?
Send us an email with the answer, your full name, home address, and email before September 30th, 2011. Please put This email address is being protected from spambots. You need JavaScript enabled to view it. in the subject line. This competition is open to anyone living in the Geneva, Vaud, neighboring France areas. The winner will be notified and their name will be posted on the website www.knowitall.ch on October 1st, 2011.
UPDATE: COMPETITION WINNER IS Bethanie Castelnuovo FROM MONT-SUR-ROLLE! Well done Bethanie.
Casa Mozzarella
1, rue Dizerens
1205 Genève
022 320 79 41
www.casamozzarella.com
Open Monday to Saturday 10h-18h30. Underground parking at Migros Dizerens or Coop Augustins. The little road where they are located is between the Migros and Coop.
