Mozzarella cheese is a type of Italian cheese that came about sometime during the early 16th Century. To this day mozzarella is the most commonly used type of cheese in Italian food and it’s commonly used on pizza, calzones, and other cheesy Italian dishes. One of the most highly regarded brands is Galbani, but what makes Galbani mozzarella cheese so special?
Galbani has been crafting fine, organic mozzarella cheese since 1882. Since then, the company has grown into a global brand that is widely recognized for having some of the best-tasting and highest-quality mozzarella on the market. It’s used by everybody from home chefs to five-diamond restaurants.
Ever since I first tried my first Galbani mozzarella cheese ball at a dinner party, it’s been one of my favorites. In fact, I love it so much that I decided to do a bit of research into the history of the company to find out its origins. In today’s post, I’ll share some of what I learned about Galbani’s famous mozzarella, expound on the process of how mozzarella is made, and answer some of the most commonly asked questions about the Italian cheese.
Galbani Mozzarella Cheese: Fine Italian Cheese
A lot goes into making a good pie. However, I’ve discovered that one of the biggest differences between a delicious Margherita-style pizza and a fast-food pizza joint like Little Caesar’s is the cheese. This is why I always use high-quality mozzarella such as Galbani on all of my pizzas.
So, that being said, what makes Galbani the best mozzarella on the market? Is it the milk used to make it? The process used to create it? Let’s take a look!
Galbani Mozzarella: A Quick History Lesson
Like many great family food brands, Galbani started as a small family-owned business in 1892 in the heart of Italian farm country. Egidio Galbani and his father Davide started a side hustle making milk and cheese to help bring their family extra money. After about ten years, Egidio discovered his entrepreneurial passion for both business and cheese, and decided to commit full-time.
By 1900, Galbani’s mozzarella had been awarded first place for best mozzarella by the world-famous Paris Exhibition. Over the next 50 years, the brand continued to evolve and grow, adding specialty meats and sausages to their line of products as well. By 1956, the whole of Italy knew the company’s famous slogan, “Galbani means trust.”
Today, what was once a small Italian cheese company is a global brand that’s recognized for producing some of the best Italian cheeses in the world. Almost anybody with experience making pizza or Italian food knows the name (or, at least, should know the name).
What Type of Mozzarella Cheese Does Galbani Offer?
Currently, Galbani offers three different types of mozzarella cheese:
- Classic Mozzarella (available in whole or part-skim milk varieties).
- Low-Fat Mozzarella (made with skim milk and has 40% less fat than whole milk mozzarella).
- Low-Moisture Mozzarella (has a harder consistency which makes it good for shredding or pizzas).
Overall, mozzarella cheese is known for having a consistent flavor. Light, creamy, and slightly salty on the back end. However, depending on the type of mozzarella you get, you may be able to appreciate different notes, flavors, and textures.
For example, if you’re making a fresh bruschetta appetizer, it’s generally best to use a soft, creamy classic mozzarella. Conversely, if you need to shred cheese for layering onto a pizza, then it’s better to use a low-moisture mozzarella that shreds and melts easier.
Is Galbani Mozzarella Cheese Pasteurized?
Yes! In fact, over 99% of all cheese on the market is pasteurized for safety reasons. While you may be able to find a block of raw milk-based cheese in specialty shops here and there, it’s rare. As dairy products have a high risk of carrying bacteria, pasteurization is a necessity. A large, global brand like Galbani would never risk not pasteurizing its cheese.
What’s The Best Galbani Mozzarella?
They say the simplest is always the best. In my opinion, Galbani’s classic whole milk mozzarella is, by far, the best mozzarella that they have. It could slice it and eat it by itself all day long and not get tired of it. That being said, I usually purchase the low-moisture variety when I’m baking a pizza, since it shreds better.
What Exactly Is Galbani Mozzarella Cheese and How Is It Made?
By now, hopefully, you know a little bit more about my favorite mozzarella cheese. The next time you find yourself at a nice grocery store, I definitely recommend picking up a bit of Galbani mozzarella! Whether you’re baking a pie, making an appetizer, or you’re just a “cheese head” who likes to eat it straight-up, I promise you won’t be disappointed.
Since we’re on the topic, though, why don’t we talk a little bit more about mozzarella cheese in general? After all, mozzarella is one of the key ingredients to almost all types of pizza. Whether you’re eating supreme pizza or a meat-lovers pizza, it’s going to be made with mozzarella. So, you should definitely know a few fun facts about it.
What Type Of Milk Is Used For Galbani Mozzarella Cheese?
Here’s where things get interesting… Most people don’t know it, but traditionally, mozzarella cheese (including the original Galbani mozzarella) was made using milk from the Italian-Mediterranean Water Buffalo.
However, today, cow’s milk is used more often, as it’s more commercially available. Sometimes, goat or buffalo milk is mixed in with the cow’s milk to give mozzarella that unique, slightly sour taste.
How Is Mozzarella Made?
The process for making mozzarella isn’t all that different from making other types of cheese. First, the pasteurized milk is mixed together in a large vat with thermophilic bacteria (bacteria that activate in the presence of heat). This causes the milk to start forming solids.
Next, an enzyme called rennet is added to the mixture to help the solids separate from the liquids. Then, the mozzarella starts to form strings (hence the name “string cheese”). These strings are then cut or balled-up to form the mozzarella cheese balls you find in the grocery store. Pretty neat, right?
How Long Is Mozzarella Cheese Aged For?
Another interesting fact about mozzarella cheese is that it isn’t aged for long. In fact, mozzarella often tastes the best when it’s eaten fresh, the same day that it’s made. However, most mozzarella is aged for between 4 and 6 weeks. This helps the cheese to become firmer, which makes it better for slicing or shredding.
The lack of aging is also why there’s no “sharp-tasting” mozzarella. The longer a cheese is aged for, the more salts that it forms, which are what contribute to the sharper, saltier flavor. Since mozzarella isn’t aged for long, it has a mild, smooth flavor that’s quite unlike any other cheese on the market.
Cooking Pizza With Mozzarella Cheese
If you want to make your own Neapolitan-style pizza at home, then buying high-quality mozzarella cheese is one of the first steps you should take. Of course, the easiest thing to do is purchase a bag of pre-shredded mozzarella cheese. However, this often isn’t the highest quality.
If you want to make a truly amazing pizza, then your best bet is to purchase a large ball of low-moisture mozzarella and then shred it yourself. Take your shredded mozzarella and evenly distribute it around the center of the crust. Optimally, you shouldn’t be able to see the crust underneath the cheese. Finally, add your preferred toppings and bake it!
Will Mozzarella Cheese Stick To Your Pizza Stone?
One of the most common complaints I’ve gotten from first-time pizza makers is that their toppings (especially the mozzarella cheese) fall off of the pizza and stick to their pizza stone. Unfortunately, this is just a part of baking pies and the only solution to get in the habit of cleaning your stones.
The easiest way to clean your stone is to make a paste from baking soda and water. Then use a scrub brush to “exfoliate” your pizza stone and remove any crusted cheese that might be stuck to it. For a full tutorial, check out this post I made a while back on how to clean a pizza stone!
Is Mozzarella Cheese Low-Carb?
If you’re on a keto diet or you’re just counting your carbs, then you’ll be pleased to find out that mozzarella cheese is one of the lowest-carb cheeses on the market! Due to its relatively low sugar content and the fact that it’s often made from skim or part-skim milk, mozzarella cheese only has 1 gram of carbohydrates per 1-ounce serving.
This makes it a great additive to a low-carb meal or a great snack to satisfy your cravings. If you’re looking for the whole pizza experience, then you can even try making your own cauliflower-crust pizza with mozzarella and other low-carb toppings!
Hopefully, I’ve been able to give you a newfound appreciation for mozzarella cheese and the process used by world-famous cheese makers like Galbani to craft the delicious, creamy balls of cheese. Whether you’re trying to make a great pizza or just looking for a low-carb snack to munch on, you can’t go wrong with mozzarella!