Mozzarella

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As a child, growing up in a mostly-Italian neighborhood, many of the local grocery stores catered to people like my parents, who emigrated to the US from Italy.  One of my favorite memories was going to one such store every Sunday after attending church and loading up on a week's worth of Italian delicacies and fresh Italian bread!  And best of all?  Getting to pick out the best, soft, round ba... read more

Mozzarella is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method.

In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese.

Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages.

Low-moisture mozzarella can be kept refrigerated for up to a month though some shredded low-moisture mozzarella is sold with a shelf life of up to six months.

Mozzarella of several kinds is also used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.