In mixed salads, pasta, pizzas or simply with tomatoes and olive oil… Mozzarella can be used in many dishes, especially in summer. This Italian pasta filata cheese is popular in France. Its consumption increased by 62% between 2015 and 2020.
Mozzarella: what does it contain?
Traditionally, the Mozzarella is made from raw or pasteurized buffalo milk.
“The buffalo is the female of the buffalo, a robust ruminant which was used in Italy for ploughing, but whose milk, sweet, tasty and rich in nutrientsis more and more popular with the cheese industry”, specifies the magazine 60 million consumers in its article dedicated to the test of 18 references on sale in France.
Some products are also produced with cow’s milk. The accuracy should be indicated on the packaging.
Cheese of Italian origin is also a good source of vitamin B, especially B2, B9 and B12. The food also contains vitamins A and D.
It is also rich in protein and contains many minerals such as:
- the calcium : approximately 400 mg per 100 g of mozzarella;
- the phosphorus : 365 mg per 100g of cheese;
- the sodium : 200 mg per 100g of cheese;
- the potassium : 67 mg per 100g of mozzarella.
On the other hand, it is rich in lipids (about 17.5g/100g). It is thus necessary to count between 229 and 323 calories per 100 g. Given its saturated fatty acid content, excessive consumption of mozzarella promotes the risk of bad cholesterol (LDL) and overweight.
The magazine 60 million consumers scrutinized 18 references (12 mozzarellas with cow’s milk and 6 with buffalo milk) from mid to high end in supermarkets. The products were evaluated by 10 jurors on several points such as the tasteI’odourthe texture or even theaspect. The nutri-score and consumer preferences were also taken into account. Scores (out of 20) were then assigned.
The Medisite editorial team reveals the 6 best mozzarellaaccording to 60 million consumers.