Mozzarella Cheese

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Mozzarella: Curd cheese that originated in Italy

Types:

  • Stretched: soft texture, best for melted toppings or cooking
  • Pressed: denser and contains less moisture, this is not stringy and is eaten plain
  • Fresh: generally sold in balls of different sizes

Types of Fresh Mozzarella:

  • Buffalo Mozzarella: made by stretching and kneading warm milk from a cow’s cheese curd into smooth balls (called buffalo mozzarella because it is made from the milk of water buffaloes)
  • Bocconcini Mozzarella: smaller balls of fresh Mozzarella about 1 to 1/2 inch in size. Usually packaged in water, whey or in a marinade
  • Burrata Mozzarella: hollow ball of fresh mozzarella filled with cream and pieces of mozzarella

http://www.igourmet.com/mozzarellacheese.asp

http://www.realsimple.com/food-recipes/shopping-storing/food/buffalo-mozzarella-burrata/bocconcini

http://saputo.ca/FoodieLounge/Detail.aspx?id=765

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