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 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.
