Mozzarella

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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.

Contents

Types

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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