Mozzarella, proudly made in Bulacan

MALOLOS CITY— "É migliore di quei noi hanno in Italia (It is better than those we have in Italy)."

Thus proclaimed Paolo Amato, a cheese expert and owner of a mozzarella-producing farm in Italy, during a product taste test with provincial officials and journalists after sampling some locally made mozzarella in this province.

Amato, together with Andrea Antonio di Domenico, another expert producer of mozzarella in Italy, is visiting the province to study the quality of cheese that is produced using the milk from Philippine cows and carabaos.

After a series of experiments, di Domenico and Amato concluded that cow and carabao milk locally sourced from Bulacan could be used as an ingredient for the popular Italian cheese.

They said they found the dairy milks here richer in enzymes and protein, which contribute to the unique taste of the cheese.

Compared to the Italian cheese made from the milk of water buffalo, Pasquale Ricciardone, the province’s emissary and special consultant to Italy, said the locally produced cheese is distinct because of the combination of milks from cows and carabaos.

It is also flavorful because of its salty taste, the Italian experts said.

The fourth day was the final phase of the taste test, according to the Italian producers.

When asked about the process of making the cheese, Ricciardone said each mozzarella has its own secret ingredient that makes it distinct from any other.

In the study made in the province, mozzarella was prepared for several hours.

This included the processes of amalgamation or mixing of the milk, coagulation through mixture of fermented syrup, breaking of cheese, gathering of broken cheese, amalgamation of five-percent salt, and fermentation.

The final step was to dip the solid mixture in a container filled with tap water and two-percent salt.

Meanwhile, Gov. Josefina de la Cruz, who got to taste the cheese produced during the experiment, was elated that the study had positive results, as this could boost what she claimed was a neglected cattle industry in Bulacan and nearby provinces.

De la Cruz said this would maximize the benefits gained from carabaos, from agricultural helpers and "beasts of burden" to becoming vital sources for product development with a high potential for the international market.

She said the mozzarella cheese could be exported in the regional market to include Japan, China, Singapore, Hong Kong and Malaysia.

Currently, one kilo of mozzarella cheese is sold at 10 euros, or roughly P680.

The provincial government here has allotted P10 million for the carabao dispersal program, which was recorded to have a population of 9,610 all over the province as of 2002.

De la Cruz believes this new market potential could further improve the export performance of the province and generate more jobs for Bulakeños.

During her recent visit to Italy, De la Cruz said she was inspired after visiting mozzarella cheese producers there and thought of bringing home the technology and studying the possibility of producing the gummy cheese variety in this province.

With the favorable results of the final experiment, De la Cruz is optimistic that the next slice of pizza you enjoy could have locally produced mozzarella cheese in it.