Save Yankee Stadium

Despite several other cheeses are increasing in popularity as the pizza cheese, mozzarella is still definitely considered “the” cheese for pizza toppings. Even those pies that are sporting new and unique cheese combinations almost always include mozzarella in the mix, and the processed designer cheese products that have been developed specifically as pizza cheeses are only meant to be “new and improved” versions of the traditional mozzarella (but why mess with a good thing?).

For those of us who love the Melbourne Pizza, it’s fun to know a little more about the history of the products that make it, starting with some of the very basics of the best pizza pie.

Mozzarella is the most popular choice of cheese in history. As with most cheeses, it is expected that mozzarella was most likely discovered by chance. Rumor tells the story that mozzarella was only created when cheese curds accidently fell off a table into hot water.

But getting to the point about mozzarella, it is a mild cheese that undergoes a curing process not very different to dropping it into hot water off a table. The little we do know for sure about its real history is that the first mozzarellas were made not from cow’s milk, as most modern people would expect, but was derived from the rich milk of native water buffaloes.

In fact, true water buffalo mozzarella is considered one of the most marvellous choices to make when cheese matters, but it is not a product that is widely produced commercially; instead, most pizza and delivery outfits make do with the still excellent fresh cow’s mozzarella. Despite the scarcity of mozzarella from buffalo, there are still ways to get it and use real water buffalo mozzarella, including some areas of the mediterranian and from specialty food providers. The question then remains; Who milks the buffalo?