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品名：恩特雷原味马苏里拉干酪条
NAME: FROZEN MOZZARELLA FIOR DI LATTE CHEESE RORIA
产品类别：软质奶酪
CATEGORY: SOFT CHEESE
包装规格：1千克x 12
PACKING SPEC.: 1 KG x 12
条形码：8052080437209
BARCODE: 8052080437209
配料：巴氏杀菌牛奶、食用盐、凝乳酶、发酵乳酸菌（嗜热链球菌）。
INGREDIENT: PASTEURIZED MILK, SALT, RENNET, FERMENT CULTURE (STREPTOCOCCUS THERMOPHILUS).
保质期：18个月
SHELF LIFE: 18 MONTHS
贮存条件：零下18摄氏度
STORAGE CONDITION: -18 DEGREES
原产国：意大利
ORIGIN: ITALY
产品介绍：
恩特雷奶酪的故事起源于意大利，在这个奶酪文化盛行，奶酪历史悠久的国家，恩特雷选用优质奶源和高科技工厂为消费者生产正宗和经典的奶酪。今天，恩特雷保证了卓越，并成为卓越的同义词：通过使用传统方法生产奶酪，并借助现代工具和技术进行生产创新，取得了成功。
传统和新技术的正确结合帮助我们实现了高效的生产系统，并通过了UNI EN ISO 9001:2008认证。恩特雷密切关注国内外市场的食品安全法规，因此，恩特雷通过实施符合BRC（英国零售联盟）、IFS（国际食品标准）制定的国际标准的生产系统，完善了恩特雷的管理技术确保整个供应链的合规性，并确保过程和产品的质量和安全。
恩特雷原味马苏里拉干酪条，原产于意大利，是一种半软的新鲜、未成熟奶酪，由拉伸制作法制成，原产于意大利南部。它是用牛奶或水牛奶制成的，名称如下：
“Mozzarella fior di latte”或者“mozzarella: cow's milk”，马苏里拉干酪（牛奶）。
“Mozzarella di bufala: Italian buffalo's milk”或者“Mozzarella di bufala”，马苏里拉干酪（水牛奶）。
新鲜的马苏里拉奶酪通常是白色的，由于牛的饲料不同也会变成浅黄色。由于其水分含量高，传统上在制作后第二天食用，但在真空密封包装中出售时，可以在盐水中保存长达一周或更长时间。新鲜的马苏里拉奶酪在咀嚼或摩擦时会发出明显的吱吱声。
马苏里拉奶酪有低水分和高水分两种。低水分马苏里拉奶酪的水分含量低于50%，通常为商业生产，在美国许多杂货店都能买到。高水分马苏里拉奶酪的水分含量超过52%，质地柔软，更容易变质。
低水分马苏里拉奶酪可冷藏保存一个月，有些低水分马苏里拉奶酪丝的保质期可长达六个月。马苏里拉奶酪可用于制作大多数类型的比萨和几种面食，或与番茄片和罗勒一起制作卡普里塞沙拉。马苏里拉奶酪可以在盐水中浸泡，并在拉伸过程中加入盐。
Mozzarella一词源于意大利语mozzare，意为“切断”。这指的是在制作过程中切割奶酪凝乳。Mozzarella奶酪是通过加热乳清直至其形成粘性凝乳而制成的。然后将这些凝乳拉伸至光滑，这个过程被称为“pasta filata”。马苏里拉奶酪的制作工艺非常独特。它涉及一种叫做pasta filata的技术，翻译过来就是“拉伸”。凝乳在温乳清水中加热，直到变得有弹性。然后对其进行揉捏和拉扯，使其形成特有的弹性质地。一旦达到理想的稠度，奶酪就会被捏成球状，通常是用手捏成球状，然后储存在盐水或乳清中，以保持其水分和柔软度。
马苏里拉奶酪被切成球状，储存在乳清盐水中以保持湿润。
马苏里拉奶酪的口味通常受其新鲜度的影响。新鲜的马苏里拉奶酪通常储存在盐水、乳清或水中，口感清爽、微甜、香浓，带有一丝乳酸味。它还具有奶油般细腻的口感，与低水分马苏里拉奶酪半软、略带橡胶味的口感截然不同。
低水分马苏里拉奶酪是披萨上常用的一种奶酪，由于老化过程较长，质地更稠密，风味更明显。融化后，它变得有弹性、粘稠，味道温和、细腻，略带咸味。
用水牛奶制成的马苏里拉奶酪被称为水牛马苏里拉奶酪（Mozzarella di Bufala），与牛奶马苏里拉奶酪相比，它的味道更浓郁，质地也更细腻。它有一种微妙的甜味，与香浓的余味相平衡。
马苏里拉奶酪的一大特点是水分含量高，因此质地柔软细腻。加热后，它可以很好地融化，因此成为比萨饼和千层面等菜肴的主要配料。但它并不仅限于热菜；新鲜的Mozzarella也是冷沙拉的绝佳配料，与西红柿和罗勒搭配可制成经典的Caprese沙拉。马苏里拉奶酪适合搭配清淡爽口的白葡萄酒，以及果味浓郁、带有泥土气息的红葡萄酒。
INTRODUCTION:
RORIA cheese starts from Italy, the country of long history with cheese, which benefit a lot from the cheese culture, RORIA choose the fine milk ingredients and modern factories to produce the high-quality products for consumers. Today RORIA guarantees, and is synonymous with, excellence: a success achieved by producing specialty cheeses using traditional methods and innovating in production thanks to cutting-edge tools and technologies.
The right mix of tradition and new technology has helped us achieve an efficient production system, certified UNI EN ISO 9001:2008. We pay close attention to food safety regulations in national and foreign markets, and hence we have perfected our management techniques by implementing production systems in compliance with the international standards set out by the BRC (British Retail Consortium), Global Standard for food products and IFS (International Food Standard) to ensure compliance throughout the supply chain and ensure the quality and safety of processes and products.
Frozen Mozzarella Fior di Latte cheese Roria is made in Italy, is a semi-soft non-aged cheese prepared by the pasta filata method with origins from southern Italy is prepared with cow's milk or buffalo milk, taking the following names:
“Mozzarella Fior di Latte” or “mozzarella: cow's milk”, cow’s milk.
“Mozzarella di Bufala: Italian buffalo's milk” or "Mozzarella di Bufala", buffalo’s milk.
Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.
Mozzarella is available in a low moisture or high moisture form. Low moisture Mozzarella has moisture content under 50%, is typically commercially produced, and is commonly found in many US grocery stores. High moisture Mozzarella Cheese contains over 52% moisture, is soft and more perishable. High moisture fresh Mozzarella Cheese is mild and delicate with an elastic and springy texture and a slightly sour taste.
Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Fresh, soft, stretched curd cheese for freshly stretched curd cheese produced from pasteurized milk. Mozzarella can be salted by soaking in brine and adding salt during the stretching process.
The word Mozzarella is derived from the word Italian word mozzare meaning “to cut off”. These references cutting the cheese curd during its production process. Mozzarella cheese is made by heating whey until it forms stringy curds. These curds are then stretched until they are smooth, a process called pasta filata. The production process of Mozzarella is quite unique. It involves a technique called pasta filata, which translates to “spun paste.” The curd is heated in warm whey until it becomes elastic. It’s then kneaded and pulled to develop its characteristic stretchy texture. Once the desired consistency is achieved, the cheese is shaped into balls, often by hand, and then stored in brine or whey to maintain its moisture and softness.
The Mozzarella is cut and formed into balls and stored in a whey brine solution to keep it moist.
The taste of Mozzarella is often influenced by its freshness. Fresh Mozzarella, which is typically stored in brine, whey, or water, has a clean, slightly sweet, and tangy taste with a hint of lactic flavor. It also has a creamy, delicate texture that’s quite different from the semi-soft, slightly rubbery texture of low-moisture Mozzarella.
Low-moisture Mozzarella, the type often used on pizza, has a denser texture and a more pronounced flavor due to the longer aging process. When melted, it becomes stretchy and gooey with a mild, creamy, and slightly salty taste.
Mozzarella made from buffalo milk, known as Mozzarella di Bufala, has a richer flavor and creamier texture compared to the cow’s milk variety. It offers a subtle sweetness balanced by a tangy finish.
One of the defining characteristics of Mozzarella is its high moisture content, which gives the cheese its soft, creamy texture. When heated, it melts beautifully, making it a staple ingredient in dishes like pizza and lasagna. But it’s not just limited to hot dishes; Mozzarella is also fantastic in cold salads, paired with tomatoes and basil for a classic Caprese salad. Mozzarella cheese pairs well with light and crisp white wines, as well as fruity and earthy red wines.
使用方式：
1千克马苏里拉干酪条，主要用于意大利那不勒斯披萨烤制。
将干酪条解冻后，切片，或者切丝。
撒到放好肉类（风干火腿，熟火腿，香肠，萨拉米，肉粒），海鲜（蛤蜊，鱿鱼，鱼类），时蔬（番茄，罗勒，辣椒，节瓜），水果（榴莲，菠萝，草莓），调味料（红酱，白酱，松露酱）的披萨饼底上。
入炉烤制即可享受。（传统上，窑炉设置400-500摄氏度烤制不超过90秒）
USAGE:
1KG Mozzarella fior di latte block, is mainly used for napolitana pizza.
Defrost the cheese block, slice or shred.
Top them on the pizza base which already put meat (cured ham, cooked ham, sausage, salami), seafood (clam, squid, fish), vegetable (tomato, basil, pepper, zucchini), fruit (durian, pineapple, strawberry), sauce (red sauce, white sauce, truffle sauce).
Bake and enjoy. (traditionally, baked for less than 90 seconds between 400 to 500 degrees)
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