Introducing Mozzarella nella Mortella
Mozzarella nella mortella is a rare and distinctive cheese originating from the southern regions of Italy, most notably the Cilento area in Campania. This cheese stands out not just for its creamy texture, but also for its unique method of preservation—wrapped in sprigs of wild myrtle (known as “mortella”), which imparts subtle herbal aromas and protects the cheese during transportation. With deep ties to its territory and rural traditions, mozzarella nella mortella is a true symbol of regional identity.
Historical Roots and Tradition
The origins of mozzarella nella mortella date back centuries, rooted in the resourcefulness of local shepherds and cheesemakers. In the days before widespread refrigeration, preserving cheese for journeys between shepherd huts and village markets was a challenge. Myrtle branches, abundant in the Mediterranean scrub, served two purposes: they helped maintain the cheese’s freshness and infused it with their characteristic fragrance. Over time, this practical solution became a celebrated tradition and a regional hallmark.
Distinctive Characteristics
This mozzarella is typically crafted from fresh buffalo milk, although cow’s milk variations exist. Shaped into small or medium balls, the cheese has an outwardly delicate, elastic skin with a moist, milky core. The defining feature is the layer of wild myrtle leaves and twigs wrapped around each piece, lending a grassy, slightly resinous scent to the otherwise mild, milky flavor of the cheese. As it rests amid the myrtle, the mozzarella absorbs botanical notes absent from conventional versions.
Artisanal Production Methods
Cheesemakers use traditional pasta filata techniques, heating and stretching the curd to achieve the mozzarella’s well-known stringy texture. Once formed, rather than immediately brining and serving, the mozzarella balls are enveloped in fresh mortella. This natural wrapping both decorates and acts as a breathable casing, permitting the cheese to develop complex aromas without drying out. The process remains largely artisanal, often carried out in small dairies that prioritize local buffalo or cow milk.
Cultural Significance and Enjoyment
Mozzarella nella mortella is much more than nourishment; it represents the culinary ingenuity of the Southern Italian countryside. Once a staple of itinerant shepherds, it is now cherished at regional festivals and family gatherings, where it is admired not only for its flavor but also as a vestige of rural heritage.
Serving Suggestions and Pairings
Traditionally, mozzarella nella mortella is enjoyed simply, so that the aromatics from the myrtle can take center stage. It is often served at room temperature, sliced thick and presented with the myrtle leaves intact as both a visual and aromatic delight. Classic pairings include rustic country bread, sun-dried tomatoes, and extra virgin olive oil. For beverages, a chilled glass of local white wine or a light rosé complements its delicate flavors beautifully.
Regional Variations
Though most closely associated with Cilento in Campania, subtle differences can be found between towns and families. Some use younger myrtle, while others select mature branches for a more robust aroma. Seasonal differences in milk and cheese size might also be observed. The practice of making mozzarella nella mortella is being revived by artisanal producers and Slow Food initiatives, helping to preserve this unique cheese for future generations.
Conclusion
Mozzarella nella mortella offers a memorable sensory journey, combining creamy, fresh cheese with the wild perfume of Mediterranean myrtle. Appreciated not just for its taste but for its cultural narrative, it stands as one of Italy’s most intriguing regional cheese specialties—a testament to the land, the people, and the enduring value of tradition.
