An Italian water-buffalo milk fresh or un-ripened cheese sold in whey.
An Italian fresh or unripened cheese made from the milk of the water-buffalo and sold swimming in whey; fans often prefer its soft sponge-like texture and mild creamy flavour to the alternative cow's milk mozzarella which can be more rubbery and less flavoursome.
A delicate mild, flavored cheese made from whole or part skim cow's milk. It has a semi-soft, elastic texture that melts easily and well suited for use in cooking. Mozzarella has a creamy white color and is factory produced throughout the United States.
mild white Italian cheese
A fresh cheese with a bland, slightly nutlike flavor. It has a low melting point and becomes very elastic which makes it a major ingredient for pizza and other Italian dishes.
Fresh, soft, white, mild Italian cheese that has a creamy texture, and is widely used in pizzas, lasagnas, and toasted sandwiches.
soft fresh white cheese made from cow’s or buffalo’s milk. The name comes from the verb mozzare, to cut off, decribing the way the cheese is formed as handfuls of the cheese are torn off and twisted.
An Italian unripened curd cheese made from cow's milk. It is a soft cheese with a rather moist texture. It has a mild creamy texture and is widely used as a cooking cheese in pizzas, lasagne and toasted sandwiches.
Mozzarella is a generic term for the several kinds of Italian fresh cheeses that are made using spinning and then cutting (hence the name: the Italian verb mozzare actually means to cut): mozzarella di latte di bufala made from unpasteurized water buffalo's milk; mozzarella di bufala campana made only from Campania's buffalo milk; mozzarella fior di latte made from fresh pasteurized or unpasteurized cow's milk; and mozzarella made from mixtures, sometimes smoked, and those stored in preservatives.http://www.mangiarebene.com/formaggi/mozzarella/index.html.
