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  • Made from pasteurized or unpasteurized cow's or water buffalo's milk

  • Country of origin: Italy

  • Region: Campania, Abruzzo, Molise and Puglia

  • Family: Italian Cheese

  • Type: semi-soft, brined

  • Fat content: 45%

  • Calcium content: 403 mg/100g

  • Texture: springy, stringy and supple

  • Rind: rindless

  • Colour: white

  • Flavour: milky

  • Aroma: fresh, milky

  • Vegetarian: yes

  • Producers: Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola, FrieslandCampina, Point Reyes Farmstead Cheese Company & The Fork, Various, Williams Cheese Company

  • Synonyms: mozerrela

Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk.

An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made.

Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables.

Other types of Mozzarella:
Mozzarella di Bufala, also known as 'buffalo mozzarella', is made from domesticated water buffalo milk.

Mozzarella Fior di Latte is produced from fresh, pasteurised or unpasteurised cow milk, while Low-moisture mozzarella is made from whole or part skimmed milk. And last, but not least, Mozzarella affumicata is a smoked variety of Mozzarella.

Other Italian cheeses:

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