Goat mozzarella is a fresh, stretched-curd cheese made out of goat’s milk, which is defined by a soft and elastic consistency, suitable for those who are not very tolerant of cow’s milk proteins.
In shape and colour it is similar to cow and buffalo mozzarella, the taste is more pronounced and is very delicate and soft, so much that it melts in your mouth.
The processing of goat mozzarella is quite complex compared to that of cow. The main difficulties arise during the spinning of the dough, in separating the fat from the milk. The milk used is high quality milk from goats that graze for at least 80% of the time. For the production of mozzarella, the milk must be raw and it has to be processed within 16 hours of milking. After a first cooling phase, the milk is heated and mixed with ferments and rennet to form the dough. Then it is cut and left to rest in the hot serum for about four hours. The dough is separated from the serum and hot water is added to about 80° C to continue with the “filatura”. Finally, the dough is separated from the water, divided and shaped into individual cheeses.
