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Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"):

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet.[2] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made,[3] but can be kept in brine for up to a week,[4] or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month,[5] though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months.[6] Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.



Mozzarella di bufala campana (PDO 1996) is a particular type of mozzarella, made from the milk of water buffalo raised in designated areas of Lazio and Campania; some consider it the best for flavour or quality. Unlike other mozzarellas, 50% of whose production derives from imported, and often semi-coagulated milk,[7] it holds the official status of a protected designation of origin (PDO) under the European Union. It, not mozzarella made with pasteurized cow's milk, is an ingredient in Neapolitan pizza.

Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up to 1 kilogram (about 12 cm diameter), and soaked in salt water (brine) or whey, sometimes with added citric acid, until sold.

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