A variety of cheeses that are manufactured by spinning and then cutting are collectively referred to as mozzarella. The Italian verb mozzare, which gives rise to the name, meaning to cut. Normally white, fresh Mozzarella Cheese can occasionally turn a little yellow depending on the season and the food of the animal. A semi-soft cheese, it. Traditionally, only domestic water buffalo milk is used to make mozzarella. The product is drained and the whey is thrown away after curdling.

After that, the cheese is kneaded and stretched to achieve a delicate consistency. Numerous varieties of Mozzarella Cheese are also used in lasagna, most types of pizza, and crepes that are topped with sliced tomatoes and basil. The structure becomes more compact when desiccated (partially dry), at which point it is better suited to Additionally, it comes in reduced-moisture packed and smoked (affumicata) forms.

Read More @ http://cmiblogpost.weebly.com/article/mozzarella-cheese-innovative-recipes-with-a-twist-of-cheese