Cheese as a food product has been around for centuries. So far back to the point where the origins of many different cheeses are blurred and distorted, so the truth of their creation may never be known. We only know the origin stories of those that have been around in recent decades.
As the world has evolved and immigration across the world brought cultures and their cuisines together, we have seen more fusions and a range of cheeses created through a mixing of cultures. And white American Mozzarella is one of these.
In areas across the east coast of the United States, such as New York, New Jersey and Philadelphia, a lot of Italian migrants found their new home throughout the 1900s. This meant that the Italian and American cuisines became diversified during the following decades.
White American Mozzarella was a fusion that derived from the traditional Italian Mozzarella, hence its white colour, compared to other common American cheeses that have an orange or yellow hue. White American Mozzarella is also comparatively made with cow’s milk, rather than traditional buffalo milk, which is what makes it stand out from traditional Italian Mozzarella.
As a result of the times, American Mozzarella was also created so that it had a longer shelf-life than classic mozzarella, and that it was able to be quickly shredded, and melted consistently as it was often used on pizzas, which require an even melting cheese. This new creation was a success, and now even decades later it is still extremely popular as a classic and versatile cheese in the dairy world.
However, over the last 24 months, and more specifically throughout the last 12 months there has been an uptake in Australian and New Zealand food service businesses requesting White American Mozzarella, over other available shredded cheese varieties.
Hospitality venues across Australia and New Zealand, are now ordering White American Mozzarella more than ever before. Normally these venues choose a yellow, often shredded variety of mozzarella for their pizzas, pastas and a range of other dishes, but now White American Mozzarella is being used instead.
A white American Mozzarella has many outstanding qualities, which might be the reason for this switch. It carries a milder flavour and creamy texture, while also delivering a consistent melt and dependable pull and stretch. The colouring difference is also another reason why venues could be choosing White American Mozzarella. Instead of delivering a yellow or orange hue, the subtle white hue of this delicious cheese can be perfect for certain dishes, where the aesthetic will look much better with a white, rather than a yellow or orange. After all, in the age of Instagram, the aesthetic of your restaurant’s food is important to your customers.
Whether your venue prefers yellow or white American Mozzarella, there is definitely an increase in the popularity of White American Mozzarella throughout Australia and New Zealand.
So, what do you prefer to have in your venue? White? Yellow? Or both?
