This classic appetizer consists of sticks of mozzarella cheese that are coated in seasoned Italian breadcrumbs, then deep fried until golden brown. Occasionally you will find cheese sticks with other types of coatings such as panko crumbs or a batter.

The first evidence of mozzarella sticks wasn't until the late 1970s, just after the pizza boom of the 1960s. Pizza's popularity paved the marinara-laden road for mozzarella sticks' rise in that it gave Americans a taste for the Italian cheese. People's positive response to mozzarella sticks was abundant.

Origins. The history of frying cheese in a batter dates back to at least 1393 in Medieval France, when a recipe for fried cheese sticks appeared in Le Ménagier de Paris.

The Bottom Line Mozzarella is lower in fat and sodium than many other kinds of cheese and part-skim varieties have even less total and saturated fat. Like other cheese, mozzarella is a good source of protein and calcium and contains phosphorus, which are essential nutrients for optimal health.

Cheese sticks are deep-fried snacks composed of sliced cheeses wrapped in spring roll wrapper. This is totally different from Mozzarella sticks, but both have something in common: cheese sticks and mozzarella sticks are crispy in the outside and soft in the inside.

Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability.

Frank Baker It began in Wisconsin The man behind the stringy mozzarella stick–before it's fried–was a Wisconsinite. Frank Baker was the proud dairymaker who finally combined the standard Wisconsin aspiration to perpetually snack on cheese with a little business sense.

Rich in protein and calcium, Mozzarella is equally at home in countless pasta bakes. It's increasingly popular as Mozzarella 'sticks'. It's used in enchiladas, frittatas and risottos.

Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made.

Salerno area. There is no doubt, even in the blind: Vannulo's mozzarella di bufala is confirmed to be a Campania excellence.

It began in Wisconsin At the time (the 1960's and 1970's) mozzarella cheese was experiencing a rise in popularity and getting mainlined into the restaurant and grocery store supply chains. It was simple: once Baker Cheese began selling their strings of mozzarella, they took off.

mozzarella, mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo; imitations of varying quality are commonly made of cow's milk.

Cheese is made mostly of milk, whether from cows, sheep, goats, buffalo or a blend of these milks. A coagulant is a substance added to milk to help solids form out of the liquid portion. This is typically an acid like vinegar, or rennet, a natural enzyme found in the stomach lining of cows.

Moisture – not less than 52% and not more than 60%. pH – not to exceed 5.3. Mozzarella Cheeses shall have a mild, pleasing flavor and may possess slight acid or feed flavors. The flavor should be absent whey taint, sour notes, heated or off notes associated with the use of non-fat dry milk.

Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within a few hours after it is made. It can be kept in brine for up to a week. Low-moisture mozzarella can be refrigerated for a month; some shredded low-moisture mozzarella's shelf life is up to six months.

The cheese is known for its creamy, rich flavor, typically round in shape and pearl-white in color. Mozzarella is a part of the stretch curd cheese family, which is heated and stretched to make its signature flavor, shape, and texture.