Mozzarella

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Mozzarella Fresh or semi-mature pasta filata cheese obtained by acidifying curd and then stretching in hot water (≈80–90 °C), shaped into balls, knots, braids, or blocks. It may be produced from cow’s milk (fior di latte) or water buffalo milk (Mozzarella di Bufala Campana PDO). Commercial styles include high-moisture (fresh, in brine/whey) and...

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