Due to its stringy and gooey characteristics, as well as the fact that it has an enjoyable but less pronounced taste than other, sharper cheeses, mozzarella remains a popular choice for pizza cheese. Mozzarella accounts for roughly 80% of all Italian cheese produced each year. In 2005, an estimated 3.2 billion pounds of mozzarella cheese will be produced, with per capita consumption increasing to 10.22 pounds.
According to aboutpizza.com, there are two types of mozzarella that are acceptable for use in pizza. The first is low-moisture mozzarella, which has a moisture content of less than 50%. The low-moisture version tends to have a longer shelf life; therefore, it’s the type you commonly find in the grocery store. The other type is high-moisture mozzarella, which has a moisture content of more than 52%. High-moisture mozzarella is more popular in the pizza and restaurant industry.
The remaining approximately 20% of Italian cheese production consists of ricotta, provolone, Parmesan, Romano, and other types. In 2005, an estimated 794.3 million pounds of these Italian cheeses will be produced. Among this group, Parmesan and Romano have exhibited the largest increases in per capita consumption over the past several years.
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