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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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Mozzarella

by Al222 (24908 pt) · 2025-Oct-25

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...

2025-Oct-25

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Component typeNatural

Chemical RiskNot available

Last update2025-10-25 16:20

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