Aplicación de hierbas aromáticas en la elaboración de queso mozzarella artesanal y su combinación con charcuteria

Abstract

Mozzarella cheese has become one of the most consumed cheese varieties in several regions of the world, especially in Cuenca the spread of Italian food restaurants has produced a greater demand for this product, and one of the most important ingredient, at almost all preparations offered on these locations. Due to the fact that in the local market only classic mozzarella cheese is found, it has been proposed the elaboration of flavoured cheeses, using differents aromatic herbs, and meat products; in addition to combinations between these two products, in order to increase the supplies for different restaurants; bringing a better experience to the consumer to achieve, and enhance the flavours in the preparations of each establishments. This information written in the present research was obtained from several books; recommendations given by the thesis tutor and various physical tests carried out, in order to obtain a quality product.