Cheese Report- Mozzarella Cheese. Where is it from? Italy near Naples from rich milk of water Buffalos.

Cheese Report- Mozzarella Cheese

Where is it from?• Italy near Naples from rich milk of water

Buffalos.

How did it come to the US?• It came to the U.S. because of its fresh taste

that appeals to many Americans.

Where did it derive from?

• Mozzarella derived from Neapolitan dialect spoken in Campania- the original form “mozza” means to cut.

How is it made? Is it aged?

• From water Buffalos- The milk is processed into a curd form. The curds are then heated and stirred and the whey is drained off. The finished product is reached by kneading Mozzarella to a soft smooth consistency.

• Mozzarella cheese is not aged, it is best eating no later then the day after is has been made.

What is it used in? Or served with?

• It is very popular on its own or with crackers.• It is also flavorful in Mexican dishes, soups,

sauces, pizza, omelets, and casseroles.

What is the Taste and Flavor?

• It taste fresh and mild.

Cost?

• It usually cost about $2 to $3.

Crescent Pizza Pockets

• Ingredients:• 1 can (8oz) Pillsbury crescent

dinner rolls• ¼ cup pizza sauce• ¾ cup shredded mozzarella cheese• ½ cup sliced pepperoni (24 slices)• 1 teaspoon grated Parmesan

cheese

1. Heat oven to 375. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6*4-inch rectangle, firmly pressing perforations to seal.

2. Spread 1 tablespoon pizza sauce on half of each rectangle to withing 1 inch of edge. Sprinkle each w/ 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with ¼ teaspoon grated cheese. With fork, prick top of each to allow steam to escape.

3. Bake 13-15 minutes or until deep golden brown. Serve warm.

Cited Resources

• www.mozzco.com/mozzhisty.html• http://en.wikipedia.org/wikki/mozzarella• http://homecooking.about.com/od/cookingfa

qs/f/faqmozzarella.htm• www.pillsbury.com/recipes/crescent-pizza-poc

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