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 Mozzarella Stick The first mention of it can be traced back to Paris, France, in the late 14th century. A recipe for a breaded cheese sticks dish called pipefarce can be found in the Le Menagier de Paris cookbook. However, the recipe called for the use of muenster cheese instead of mozzarella.

Mozzarella Sticks - Nearby For Delivery or Pick Up. Buffalo Wild Wings.

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.

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.

The popularity of mozzarella sticks likely grew in the 1970s due to the availability of mozzarella cheese and easier frying methods. It was in the '70s that Wisconsin cheesemaker Frank Baker began to make and sell mozzarella cheese that was cut into slices or sticks, according to Baker Cheese.

Frank Baker 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.

The First Mozzarella Stick The first mention of it can be traced back to Paris, France, in the late 14th century. A recipe for a breaded cheese sticks dish called pipefarce can be found in the Le Menagier de Paris cookbook.

Floridia Buffalo Mozzarella made from Australian Buffalo milk is smooth and creamy with a slightly salty yet gentle tang. Sold in brine filled tubs to maintain freshness, it is ideal marinated in extra virgin olive oil and herbs served with crusty bread. Slice it on pizza or add to antipasto platters or salads.

Italian Mediterranean buffalo Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.

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. However, food historians believe that Medieval French fried cheeses had little in common with the preparation and development of modern mozzarella sticks.

The popularity of mozzarella sticks likely grew in the 1970s due to the availability of mozzarella cheese and easier frying methods. It was in the '70s that Wisconsin cheesemaker Frank Baker began to make and sell mozzarella cheese that was cut into slices or sticks, according to Baker Cheese.

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.

However, according to the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, the "most likely hypothesis" is that they were introduced by Normans from Sicily in 1000, and that Arabs had introduced them into Sicily.

Buffalo milk has roughly twice the fat of cow milk, which makes it decadently creamy and flavorful.