In its latest issue, the magazine 60 million consumers thoroughly compared 18 well-known Italian cheese brands at all price points purchased from medium to large supermarkets.
Cow milk or buffalo milk mozzarella? Whatever the composition, the French love it. Italian cheese dethroned Camembert to become the most consumed French cheese during the summer (1). With a simple drizzle of extra virgin olive oil and basil, in a tomato salad or on melted and stringy pizza, its success in France is established. Demand has even increased by 62% between 2015 and 2020. The magazine in its new issue 60 million consumers conducts the investigation and received 12 mozzarellas made from cow’s milk and 6 mozzarellas made from buffalo milk, which were tasted by ten jurors who “took advantage of five training sessions over three weeks to familiarize themselves with the parameters of taste, smell and texture and to develop their sensibilities. sharpness. Their findings are published in the July-August 2022 Summer issue, which is on newsstands now.
How to make the perfect cheese plate
Buffaloes above
In Italy it is known as mozzarella di latte di buffalo and originating from the Campania region, buffalo milk mozzarella is the most traditional. Since 1996, it has had a controlled designation of origin (AOP).”Bufala Campana Mozzarella“, which covers mozzarella made from 100% buffalo milk. In its origin? A female buffalo, a healthy animal that produces milk that is sweet, nutrient-rich, and much fattier than cow’s milk. Overall, it was “buffalo milk that won the prize” thanks to “more pronounced aromas and flavors” and “softer textures and a more pleasant mouthfeel”. At the top of the podium is the brand Casa Azzurra (15/20), followed by Zanetti (15/20) and Bio Village (14.5/20), chosen mainly for their appearance, texture and taste. In terms of price, buffalo milk mozzarella is still more expensive, averaging €15/16 per kilo.
More affordable: cow’s milk
Despite the success of the buffalo version, three cow’s milk mozzarellas stand out due to their smell, taste and texture, which are similar to their more traditional competitors. Indeed, the differences in taste are very subtle, explains Caroline Boquet, trainer at the French School of Cheese. “They are often due to variations in the manufacturing process. Traditionally, lactic enzymes are added to milk. But to go faster and improve product life, manufacturers often replace them with citric acid. Casino Bio takes first place in this category with a score of 12/20, followed by Bonneterre and Casa Azzurra, both rated 11.5/20.
A nativity scene made entirely of cheese
Tests by our partners confirm that you can find very high-quality cow mozzarella at an affordable price, ideal for melting on pizza. On the other hand, to sublimate a beautiful summer salad, AOP “di bufala Campanaideal for its safer yet still creamy nature. In any case, it is necessary to choose the freshest, that is, which has a long shelf life and which has been immersed in its preservation liquid to preserve its aromas.
(1) The full survey can be found in the journal 60 million consumerson newsstands now.
Source: Le Figaro
