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Mozzarella

Mozzarella
ozzarella 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...
ozzarella 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.Fior di latte (written also as fiordilatte) is used to distinguish the mozzarella made from cow's milk from that made from buffalo's milk.When slightly desiccated (partially dried), the structure becomes more compact; then it is better used to prepare dishes cooked in the oven, such as lasagne.When twisted to form a plait it is called treccia.It is also available in smoked (called affumicata) and reduced-moisture packaged varieties.There are now offered a number of variations, such as "stuffed mozzarella", filled with olives and cooked or raw ham, as well as small tomatoes (pomodorini).
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Mozzarella There are 4 products.

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