Mozzarella

(a) Description.

(1) Mozzarella cheese

It may be molded into various shapes. The minimum milkfat content is 45 percent by weight of the solids, and the moisture content is more than 52 percent but not more than 60 percent by weight.The dairy ingredients are pasteurized.
(2) The phenol equivalent value of 0.25 gram of mozzarella cheese is not more than 3 micrograms
(3) Warmed to approximately 88 deg.F (31.1 deg.C) and subjected to the action of a lactic acid-producing bacterial culture. (or by direct ACIDIFICATION)

One or more clotting enzymes is added (Rennet) to set the dairy ingredients to a semisolid mass. The mass is cut, and it may be stirred to facilitate separation of whey from the curd. The whey is drained, and the curd may be washed with cold water and the water drained off. The curd may be collected in bundles for further drainage and for ripening. The curd may be iced, it may be held under refrigeration, and it may be permitted to warm to room temperature and ripen further. The curd may be cut. It is immersed in hot water or heated with steam and is kneaded and stretched until smooth and free of lumps. It is then cut and molded. The molded curd is firmed by immersion in cold water and drained.

(1) Dairy ingredients. Cow's milk, nonfat milk, or cream or the corresponding products of water buffalo origin, except that cow's milk products are not combined with water buffalo products.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Vinegar.
(ii) Coloring to mask any natural yellow color in the curd.
(ii) Salt.
(iv) Antimycotics, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the cheese during the kneading and stretching process and/or applied to the surface of the cheese.
(c) Nomenclature. The name of the food is ``mozzarella cheese'' or, alternatively, ``scamorza cheese''. When the food is made with water buffalo milk, the name of the food is accompanied by the phrase ``made with water buffalo milk''.
(d) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as ``enzymes''; and
(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms ``milkfat and nonfat milk'' or ``nonfat milk and milkfat'', ``milkfat from water buffalo milk and nonfat buffalo milk'' or ``nonfat water buffalo milk and milkfat from water buffalo milk''

COLBY
Colby is similar to Cheddar, but it is a softer, milder cheese that contains more moisture and has a shorter curing process. Colby has a mild and slightly sweet taste, but it can also be sharp and tangy.

MOZZARELLA
Mozzarella has a mild, milky taste and is more of a cooking cheese than a cheese board cheese due to its good binding properties, moist texture, and ability to melt. It is a "stretched-cured" cheese meaning that during the manufacturing process the curd is pulled, kneaded and shaped while it is still pliable. Therefore, it absorbs the flavors and juices of the ingredients surrounding it and is perfectly designed for cooking. Mozzarella is also low in fat; therefore, it is ideal to use even when dieting.

MUENSTER
Muenster is a semi-soft, mild cheese that has an almost a sweet flavor. It usually has an orange-yellow rind with a straw-yellow color inside and is produced in a loaf shape. SWISS
Swiss cheese, which is also known as Emmentaler or Schweizer, is a firm cheese with a sweet, mildly nutty flavor. This cheese is known for the holes that develop as it ripens. These holes or eyes range in diameter from 1/2 inch to 1 inch and begin forming when the cheese is about 3 weeks old.

MONTEREY JACK
Monterey Jack is a member of the Cheddar family and is a mild, white cheese aged only three to six weeks. The texture of Monterey Jack cheese depends on the type of milk used. If whole milk is used, the cheese will be semi-soft; if skim milk is used, it will be harder and can be used for grating.

PROVOLONE
Provolone is usually a smoked cheese, ranging in flavor from mild to sharp, with a smooth texture. The mild ones are younger and used as table cheeses. The sharp ones are older and harder; therefore, used in cooking. Traditionally, it is pear-shaped and bound by cord. BRIE
Brie has a delicate and creamy texture and its rich, sweet taste can vary from buttery to mushroomy. This cheese has a thin, edible crust and becomes even more delicious with age, tasting best when served at room temperature. Brie was first made in France and is usually made from cow's milk. Its quality depends upon what milk (whole or skim) is used.

CAMEMBERT
Camembert has a soft texture with a buttery taste and mushroomy smell. It tastes best when it's at room temperature and the center becomes soft.

EDAM
Edam is a semi-soft to hard cheese that is similar to Gouda in its mild and buttery to nutty taste. It has a firm, crumbly texture that is free of holes. In the United States, Edam is covered with a tight red wax coating.

GOUDA
Gouda is a semi-soft to hard cured cheese that becomes spicier and more robust as it ages. It is similar to Edam in its mild and nutty to buttery taste, but Gouda is aged longer and has a richer flavor.

BLUE
There are two major types of Blue cheese: soft/white - mild, with a sweet taste of herbs and firm/hard - crusty outside with a sharp, tangy taste and smell . Blue cheese has a veined appearance within a white interior. This cheese ripens from the center to the crust. It is desirable that the veins be dispersed evenly throughout the cheese. Blue cheese continues maturing briefly after being made; therefore, when storing this cheese, any cut surfaces should be covered and a small opening should be left at the rind so the cheese is able to breathe.

FETA
Feta is a soft, sharp and salty, crumbly cheese containing small holes. Since it is ripened and stored in brine (water saturated with salt) it is called "pickled" cheese. Feta also has a low fat content.

PARMESAN
Parmesan is a hard, grainy textured cheese varying in shape and size. It's used mainly as a grating cheese on many different types of foods and is a good cooking cheese because it does not form threads as it melts. Parmesan cheese will keep for years when it's whole and will continue improving with age. In the United States, this cheese is produced primarily in Michigan and Wisconsin.

BRICK
Brick is a mild, but also pungent, sweet tasting cheese. It is a semi-soft cheese that slices well without crumbling. Brick has a reddish-brown rind and its inside is yellow-white in color with many small holes. This cheese is said to be named for its brick-like shape.

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