Due to its maturing time of just one to three days, you could consider Mozzarella a cream cheese; however, the special manufacturing procedure and the different ways in which it is further processed mean that it differs from other cream cheeses.
After preparing an average sized mass, you allow the cheese mass to rest for a while. The mass is then removed from the whey, blanched with 80 °C water and then kneaded and pulled until it is soft, rubbery and pliable. It is then cut into pieces and shaped into balls. In our production, we mainly use industrial blocks made out of cow's milk for further processing.
|Mozzarella 40% f.i.d.m. Block||Past. cow's milk, salt, lactic acid bacterial culture, microbial rennet|
Vinz-Trade offers a huge range of grated cheese types. The most varied blends are also available according to the customer's requirements. Our pack sizes for grated cheese range from 100 g to 4 kg bags. We also offer different grating widths and grating lengths.
Description. Large pack: 1 kg, 2 kg or 4 kg bag
Small pack: 100 g, 150 g, 200 g, 250 g, 500 g
|Mozzarella 40% f.i.d.m. Block||Pasteurised milk, starter cultures, microbial rennet, salt, starch as a separating agent|
New to our range: we now offer cheese cubes.
Sizes: 6x6 mm and 10x10 mm.
Pack sizes: 1 kg, 2 kg, 4 kg, 5 kg
|Mozzarella 40% f.i.d.m. 6x6 cubes||Ingredients: Past. cow's milk, salt, lactic acid bacterial culture, microbial rennet|
|Mozzarella 40% f.i.d.m. 10x10 cubes||Ingredients: Past. cow's milk, salt, lactic acid bacterial culture, microbial rennet|