409:
456:
49:
986:
1000:
133:
873:
After the curd heals, it is further cut into 1–1.5 cm (0.4–0.6 in) pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around
901:
in 1998. This protection scheme requires that mozzarella sold in the
European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from
1978:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
349:, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk". An earlier reference of Monsignor Alicandri is also often cited as describing mozzarella, which states that in the 12th century the Monastery of San Lorenzo, in
373:, is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter. It is soaked in
2091:
1373:
Regolamento (CE) N. 2527/98 della commissione del 25 novembre 1998 registrando una denominazione - Mozzarella - nell'albo delle attestazioni di specificità. Gazzetta ufficiale delle
Comunità europee L 317/14 del
262:
Fresh mozzarella is white, but the occasional yellow/brown color of mozzarella comes from the enzyme R110. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in
884:
trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella."
2723:
274:
Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of
2088:"D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238""
1033:
916:
864:
1922:
576:
defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "sed particularly for pizzas and contains somewhat less water than real mozzarella".
512:. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO: 1996) under
1266:
1652:
2087:
1956:
1870:
1388:
392:
is added and it is partly dried (desiccated), its structure becomes more compact. In this last form it is often used to prepare dishes cooked in the oven, such as
2065:
1537:
1493:
1334:
420:
Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include
591:
derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk.
1679:
1892:
1426:
1567:
2260:
2190:
2728:
471:
Traditionally mozzarella is allowed to dry and harden after it's pulled into shape, while fresh mozzarella is packed in liquid for easy consumption.
1243:
1914:
874:
5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as
424:, which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich such as a
1990:
1237:
2392:
1848:
911:
1813:
1619:
1270:
2140:
1656:
1985:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
2520:
2497:
1719:
894:
366:
123:
1948:
1301:
2145:
2027:
2718:
493:
1589:
572:
Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese. The
2703:
1760:
1737:
1470:
1161:
1122:
31:
440:
are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.
2004:
1817:
408:
2207:
2183:
1023:
484:
255:
75:
53:
2130:
1944:
1384:
1018:
1750:
1683:
2053:
1525:
1503:
1324:
455:
1082:"Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties"
432:
are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetizer.
2377:
1709:
345:('to cut off'), derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by
2708:
2367:
2176:
2163:
1884:
1416:
479:
In Italy, the cheese is produced nationwide using
Italian buffalo's milk under the government's official name
1559:
2733:
2713:
2651:
2510:
2435:
2199:
1013:
2118:
2641:
2153:
860:
136:
2440:
2240:
1225:
2482:
1028:
1056:
found in dairy products and other foods that is less sweet than glucose. Sugar in foods can lead to
2672:
2450:
2400:
2337:
2300:
2090:. Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41.
710:
216:
204:
2621:
2616:
2546:
2315:
2285:
2255:
2245:
1206:
784:
764:
730:
489:
1840:
2576:
2505:
2382:
2230:
1996:
1986:
1864:
1756:
1733:
1715:
1233:
1103:
810:
425:
346:
271:. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.
1615:
1447:
2320:
1789:
1196:
1093:
460:
199:
153:
2475:
2372:
2342:
2305:
2157:
2134:
2122:
1098:
1081:
1080:
Yun, J. Joseph; Barbano, David M.; Larose, Kristie L.; Kindstedt, Paul S. (January 1998).
614:
221:
105:
1680:"Permanently pizza: continuous production of pizza cheese is now a realistic proposition"
863:
for adults, except for potassium, which is estimated based on expert recommendation from
525:
1778:"Galactose concentration in pizza cheese prepared by three different culture techniques"
2581:
2566:
2352:
2310:
2280:
1593:
1293:
1057:
898:
579:
Low-moisture part-skim mozzarella, widely used in the food service industry, has a low
513:
370:
268:
235:
48:
2697:
2445:
2215:
2164:
Sito di approndimento scientifico sulla mozzarella, e l'allevamento di bufala campana
2031:
1794:
1777:
1640:
1421:
1210:
700:
584:
287:
2116:
Bocconcini
Information; Ingredients & Nutritional Info, Recipes, FAQ & More.
583:
content, per some consumers' preference for cheese on pizza to have low or moderate
2357:
2327:
2270:
2235:
1153:
991:
876:
652:
588:
374:
230:
1460:
1130:
17:
2682:
2591:
2470:
2455:
1005:
636:
389:
1980:
496:
is a type, made from the milk of
Italian buffalo raised in designated areas of
2646:
2606:
2551:
2465:
2420:
2410:
2405:
2265:
2225:
2127:
1465:
981:
924:
797:
429:
413:
322:
1107:
2667:
2626:
2611:
2430:
2332:
1498:
1329:
1201:
1184:
580:
561:
241:
It is prepared with cow's milk or buffalo milk, taking the following names:
2415:
2000:
1183:
Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023).
132:
2677:
2586:
2571:
2460:
2425:
2347:
2295:
2290:
2275:
945:
938:
931:
533:
497:
310:
306:
2636:
2631:
2596:
2561:
2556:
2487:
2250:
1915:"Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler"
949:
537:
393:
314:
1230:
The
Original Encyclopizza: Pizza Ingredient Purchasing and Preparation
1185:"Micro-computed tomography shows silent bubbles in squeaky mozzarella"
999:
2601:
2362:
1325:"Buffalo mozzarella in crisis after pollution fears at Italian farms"
970:
963:
956:
909:
Different variants of this dairy product are included in the list of
549:
509:
505:
330:
318:
302:
279:
225:
79:
2220:
2168:
1053:
666:
541:
501:
454:
407:
397:
378:
350:
326:
283:
275:
264:
83:
65:
2030:. Mozzarella di Bufala Campana Trade Organization. Archived from
1711:
Cheese: Chemistry, Physics and
Microbiology (Major Cheese Groups)
2115:
903:
382:
87:
2172:
2150:
686:
1267:"Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz"
1123:"Burrata mozzarella's creamy cousin makes a fresh impression"
1034:
List of
Italian food and drink products with protected status
353:, Campania, Alicandri offered pilgrims a piece of bread with
613:Çaycuma mozzarella cheese and Kandıra mozzarella cheese are
1816:. United States Patent and Trademark Office. Archived from
186:
180:
171:
1949:"Daily Value on the Nutrition and Supplement Facts Labels"
162:
301:, derived from the southern Italian dialects spoken in
2064:. European Commission: L 317/14–18. 26 November 1998.
2724:
Traditional
Speciality Guaranteed products from Italy
1060:
when they are cooked, which increases their browning.
564:
is of recent origin and the producers are still few.
168:
156:
1814:"Manufacture of Lower-fat and Fat-free Pizza Cheese"
917:
Ministry of Agricultural, Food and Forestry Policies
183:
177:
165:
30:"fior-di-latte" redirects here. For other uses, see
2660:
2537:
2519:
2496:
2391:
2206:
846:
834:
809:
796:
783:
762:
727:
709:
699:
683:
665:
649:
635:
630:
443:When twisted to form a plait, mozzarella is called
174:
159:
119:
111:
101:
93:
71:
61:
41:
1982:Dietary Reference Intakes for Sodium and Potassium
487:are present in all Italian regions. Only selected
1536:. European Commission: L 31/31. 5 February 2008.
774:
1682:. Dairy Industries International. Archived from
1461:"Ciliegine mozzarella | Local Cheese From Italy"
2146:Mozzarella di Bufala Campana trade organization
1885:"MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA"
1417:"12 Types Of Mozzarella To Know, Love and Melt"
278:and several pasta dishes or served with sliced
1841:"Scamorza Affumicata: Italian Smoked Scamorza"
1361:Il Mazzone nell'antichità e nei tempi presenti
631:Nutritional value per 100 g (3.5 oz)
82:in all 20 Italian regions; in some areas also
2184:
2141:Step-by-step photo guide to making Mozzarella
1776:Baskaran, D.; Sivakumar, S. (November 2003).
600:
340:
334:
8:
2058:Official Journal of the European Communities
1755:. Fitzroy Dearborn Publishers. p. 417.
1752:International Dictionary of Food and Cooking
1530:Official Journal of the European Communities
1189:Current Directions in Biomedical Engineering
919:(MIPAAF), with the following denominations:
625:
574:International Dictionary of Food and Cooking
234:('stretched-curd') method with origins from
1869:: CS1 maint: numeric names: authors list (
2191:
2177:
2169:
1945:United States Food and Drug Administration
1807:
1805:
744:
624:
47:
38:
1812:McMahon; et al. (5 September 2000).
1793:
1782:International Journal of Dairy Technology
1200:
1097:
1526:"Commission Regulation (EC) No 103/2008"
1385:"Official Journal of the European Union"
1121:Kotkin, Carole (October–November 2006).
599:Mozzarella is also available in smoked (
548:. It is worked with the addition of the
267:for up to a week or longer when sold in
2054:"Commission Regulation (EC) No 2527/98"
1072:
1045:
2261:Formai de Mut dell'Alta Valle Brembana
1862:
1714:. Vol. 2. Aspen Publishers, Inc.
215:
2137:How Mozzarella Cheese is Manufactured
2094:from the original on 2 September 2017
2028:"Campana Buffalo's Mozzarella Cheese"
1473:from the original on 30 December 2021
1410:
1408:
1406:
198:
7:
1925:from the original on 5 February 2021
1851:from the original on 6 February 2024
1622:from the original on 9 February 2020
1570:from the original on 23 October 2021
1494:"Fermiamo il formaggio Frankenstein"
1164:from the original on 6 February 2010
912:prodotti agroalimentari tradizionali
1429:from the original on 7 October 2023
1391:from the original on 9 October 2012
1337:from the original on 29 August 2008
1304:from the original on 6 October 2011
895:traditional specialities guaranteed
2068:from the original on 9 August 2014
1959:from the original on 27 March 2024
1895:from the original on 25 April 2021
1678:Aikenhead, Charles (1 June 2003).
1540:from the original on 9 August 2014
1224:Correll, John (30 November 2011).
365:Fresh mozzarella, recognised as a
25:
1448:The Essential Fingerfood Cookbook
1298:Merriam-Webster Dictionary Online
1246:from the original on 25 July 2011
1099:10.3168/jds.s0022-0302(98)75543-2
367:traditional speciality guaranteed
2151:The official DOP Consortium site
1839:swabespAfra3 (31 January 2018).
1795:10.1046/j.1471-0307.2003.00109.x
1415:Kapadia, Jess (1 October 2015).
1323:Charter, David (29 March 2008).
1269:. Organic Valley. Archived from
998:
984:
152:
131:
27:Type of semi-soft Italian cheese
2007:from the original on 9 May 2024
1560:"Mozzarella di Bufala Campana"
1492:Fiore, Roberto (4 June 2009).
626:Cheese, mozzarella, whole milk
412:Cherry tomatoes skewered with
32:fior di latte (disambiguation)
1:
1749:Sinclair, Charles G. (1998).
1024:List of water buffalo cheeses
962:Mozzarella or fior di latte (
897:(TSG) certification from the
641:300 kcal (1,300 kJ)
481:mozzarella di latte di bufala
76:Italian Mediterranean buffalo
2729:Water buffalo's-milk cheeses
1502:(in Italian). Archived from
1019:List of stretch-curd cheeses
889:Recognitions and regulations
859:Percentages estimated using
490:mozzarella di bufala campana
333:, is the diminutive form of
1889:www.caycumamandayogurdu.net
937:Mozzarella della mortella (
2750:
544:, where it is also called
248:or mozzarella: cow's milk.
29:
1653:"article in 'L'Espresso'"
1363:(in Italian). p. 88.
858:
854:
830:
822:
758:
754:
747:
743:
723:
719:
679:
675:
645:
130:
46:
2368:Spressa delle Giudicarie
1708:Fox, Patrick F. (1999).
1086:Journal of Dairy Science
617:made of buffalo's milk.
369:(TSG) since 1996 in the
246:Mozzarella fior di latte
137:Related media on Commons
2652:Stracciatella di bufala
2511:Canestrato di Moliterno
2436:Pecorino di Carmasciano
2358:Squacquerone di Romagna
1697:(subscription required)
1387:. lex.europa.eu. 2008.
1348:(subscription required)
1202:10.1515/cdbme-2023-1002
1160:. PCC Natural Markets.
1052:Galactose is a type of
1014:List of Italian cheeses
861:US recommendations
208:
2719:Stretched-curd cheeses
2642:Sottocenere al tartufo
2378:Valle d'Aosta Fromadzo
1127:The Wine News Magazine
893:Mozzarella received a
865:the National Academies
601:
463:
459:Fresh mozzarella on a
417:
341:
335:
269:vacuum-sealed packages
217:[muttsaˈrɛllə]
200:[mottsaˈrɛlla]
2133:14 April 2016 at the
2121:27 March 2018 at the
1359:Alicandri L. (1915).
1232:. Fulfillment Press.
749:Vitamins and minerals
458:
411:
2483:Tyrolean grey cheese
2156:2 March 2007 at the
1226:"Chapter 8 – Cheese"
1029:List of smoked foods
882:mozzarella di bufala
555:
530:mozzarella pecorella
519:
474:
252:Mozzarella di bufala
2451:Ricotta di fuscella
2401:Bastardo del Grappa
2301:Pecorino di Filiano
2291:Parmigiano Reggiano
1590:"Sardinian quality"
1133:on 24 November 2007
930:Mozzarella silana (
880:. According to the
627:
528:, sometimes called
2704:Cow's-milk cheeses
2622:Pallone di Gravina
2316:Pecorino siciliano
2286:Buffalo mozzarella
2256:Formaggio di fossa
2241:Casciotta d'Urbino
2034:on 17 October 2008
1820:on 10 January 2020
1686:on 25 January 2013
955:Cow's mozzarella (
836:Other constituents
464:
436:are cherry-sized.
418:
97:Depends on variety
2691:
2690:
2506:Burrata di Andria
2383:Valtellina Casera
2231:Burrata di Andria
1992:978-0-309-48834-1
1596:on 18 August 2013
1506:on 4 January 2014
1239:978-0-9820920-7-1
871:
870:
826:
825:
347:Bartolomeo Scappi
142:
141:
62:Country of origin
18:Mozzarella cheese
16:(Redirected from
2741:
2321:Pecorino toscano
2193:
2186:
2179:
2170:
2160:(Requires Flash)
2104:
2103:
2101:
2099:
2084:
2078:
2077:
2075:
2073:
2050:
2044:
2043:
2041:
2039:
2023:
2017:
2016:
2014:
2012:
1975:
1969:
1968:
1966:
1964:
1941:
1935:
1934:
1932:
1930:
1911:
1905:
1904:
1902:
1900:
1881:
1875:
1874:
1868:
1860:
1858:
1856:
1836:
1830:
1829:
1827:
1825:
1809:
1800:
1799:
1797:
1773:
1767:
1766:
1746:
1740:
1732:
1730:
1728:
1705:
1699:
1698:
1695:
1693:
1691:
1675:
1669:
1668:
1666:
1664:
1655:. Archived from
1649:
1643:
1638:
1632:
1631:
1629:
1627:
1616:"Latium quality"
1612:
1606:
1605:
1603:
1601:
1592:. Archived from
1586:
1580:
1579:
1577:
1575:
1556:
1550:
1549:
1547:
1545:
1522:
1516:
1515:
1513:
1511:
1489:
1483:
1482:
1480:
1478:
1457:
1451:
1445:
1439:
1438:
1436:
1434:
1412:
1401:
1400:
1398:
1396:
1381:
1375:
1371:
1365:
1364:
1356:
1350:
1349:
1346:
1344:
1342:
1320:
1314:
1313:
1311:
1309:
1289:
1283:
1282:
1280:
1278:
1262:
1256:
1255:
1253:
1251:
1221:
1215:
1214:
1204:
1180:
1174:
1173:
1171:
1169:
1149:
1143:
1142:
1140:
1138:
1129:. Archived from
1118:
1112:
1111:
1101:
1077:
1061:
1050:
1008:
1003:
1002:
994:
989:
988:
987:
778:
745:
628:
604:
532:, is typical of
516:law and UK law.
461:Neapolitan pizza
416:for an appetizer
404:Sizes and shapes
344:
338:
228:prepared by the
219:
214:
202:
197:
193:
192:
189:
188:
185:
182:
179:
176:
173:
170:
167:
164:
161:
158:
151:
135:
51:
39:
21:
2749:
2748:
2744:
2743:
2742:
2740:
2739:
2738:
2709:Italian cheeses
2694:
2693:
2692:
2687:
2656:
2539:
2533:
2515:
2492:
2476:Toma Piemontese
2387:
2306:Pecorino Romano
2202:
2200:Italian cheeses
2197:
2158:Wayback Machine
2135:Wayback Machine
2123:Wayback Machine
2112:
2107:
2097:
2095:
2086:
2085:
2081:
2071:
2069:
2052:
2051:
2047:
2037:
2035:
2025:
2024:
2020:
2010:
2008:
1993:
1977:
1976:
1972:
1962:
1960:
1943:
1942:
1938:
1928:
1926:
1913:
1912:
1908:
1898:
1896:
1883:
1882:
1878:
1861:
1854:
1852:
1838:
1837:
1833:
1823:
1821:
1811:
1810:
1803:
1775:
1774:
1770:
1763:
1748:
1747:
1743:
1726:
1724:
1722:
1707:
1706:
1702:
1696:
1689:
1687:
1677:
1676:
1672:
1662:
1660:
1659:on 14 June 2018
1651:
1650:
1646:
1641:Abruzzo quality
1639:
1635:
1625:
1623:
1614:
1613:
1609:
1599:
1597:
1588:
1587:
1583:
1573:
1571:
1558:
1557:
1553:
1543:
1541:
1524:
1523:
1519:
1509:
1507:
1491:
1490:
1486:
1476:
1474:
1459:
1458:
1454:
1446:
1442:
1432:
1430:
1414:
1413:
1404:
1394:
1392:
1383:
1382:
1378:
1372:
1368:
1358:
1357:
1353:
1347:
1340:
1338:
1322:
1321:
1317:
1307:
1305:
1291:
1290:
1286:
1276:
1274:
1264:
1263:
1259:
1249:
1247:
1240:
1223:
1222:
1218:
1182:
1181:
1177:
1167:
1165:
1151:
1150:
1146:
1136:
1134:
1120:
1119:
1115:
1079:
1078:
1074:
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997:
990:
985:
983:
980:
891:
817:
804:
791:
779:
750:
739:
734:
711:Monounsaturated
695:
690:
661:
656:
623:
615:Turkish cheeses
611:
597:
570:
558:
522:
485:Italian buffalo
477:
469:
453:
406:
363:
296:
256:Italian buffalo
212:
195:
155:
149:
148:
57:
35:
28:
23:
22:
15:
12:
11:
5:
2747:
2745:
2737:
2736:
2734:Brined cheeses
2731:
2726:
2721:
2716:
2714:Smoked cheeses
2711:
2706:
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2567:Cacio figurato
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2311:Pecorino sardo
2308:
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2283:
2281:Monte Veronese
2278:
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2263:
2258:
2253:
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2110:External links
2108:
2106:
2105:
2079:
2045:
2018:
1991:
1970:
1936:
1921:(in Turkish).
1906:
1891:(in Turkish).
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1788:(4): 229–232.
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619:
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569:
566:
560:Mozzarella of
557:
554:
524:Mozzarella of
521:
518:
514:European Union
476:
475:Buffalo's milk
473:
468:
465:
452:
449:
405:
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371:European Union
362:
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260:
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1919:www.aa.com.tr
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653:Carbohydrates
648:
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638:
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629:
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618:
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608:
606:
603:
594:
592:
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589:pizza cheeses
586:
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531:
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288:Caprese salad
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146:
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120:Certification
118:
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110:
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100:
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89:
85:
81:
77:
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70:
67:
64:
60:
55:
50:
45:
40:
37:
33:
19:
2528:
2271:Grana Padano
2236:Caciocavallo
2096:. Retrieved
2082:
2070:. Retrieved
2061:
2057:
2048:
2036:. Retrieved
2032:the original
2021:
2009:. Retrieved
1981:
1973:
1961:. Retrieved
1952:
1939:
1927:. Retrieved
1918:
1909:
1897:. Retrieved
1888:
1879:
1853:. Retrieved
1844:
1834:
1824:28 September
1822:. Retrieved
1818:the original
1785:
1781:
1771:
1751:
1744:
1727:27 September
1725:. Retrieved
1710:
1703:
1690:30 September
1688:. Retrieved
1684:the original
1673:
1661:. Retrieved
1657:the original
1647:
1636:
1624:. Retrieved
1610:
1598:. Retrieved
1594:the original
1584:
1572:. Retrieved
1563:
1554:
1542:. Retrieved
1533:
1529:
1520:
1508:. Retrieved
1504:the original
1497:
1487:
1475:. Retrieved
1464:
1455:
1443:
1431:. Retrieved
1420:
1393:. Retrieved
1379:
1369:
1360:
1354:
1339:. Retrieved
1328:
1318:
1306:. Retrieved
1297:
1294:"Mozzarella"
1287:
1275:. Retrieved
1271:the original
1260:
1248:. Retrieved
1229:
1219:
1192:
1188:
1178:
1166:. Retrieved
1157:
1154:"Mozzarella"
1147:
1135:. Retrieved
1131:the original
1126:
1116:
1089:
1085:
1075:
1048:
992:Italy portal
969:Mozzarella (
923:Mozzarella (
910:
908:
892:
881:
877:pasta filata
875:
872:
840:
835:
775:
770:
763:
729:
685:
651:
612:
598:
578:
573:
571:
568:Low-moisture
559:
545:
529:
523:
520:Sheep's milk
488:
480:
478:
470:
444:
442:
437:
433:
421:
419:
387:
364:
354:
339:('cut'), or
298:
297:
273:
261:
251:
245:
240:
231:pasta filata
229:
144:
143:
36:
2683:Sterilgarda
2592:Casu martzu
2456:Rosa Camuna
2441:Prescinsêua
2246:Castelmagno
1374:26/11/1998.
1158:Healthnotes
1006:Food portal
556:Goat's milk
546:mozzapecora
390:citric acid
213:Neapolitan:
112:Fat content
94:Pasteurised
2698:Categories
2647:Stracchino
2607:Dolcelatte
2552:Bocconcini
2529:Mozzarella
2466:Stracciata
2421:Mascarpone
2411:Canestrato
2406:Bela Badia
2338:Quartirolo
2266:Gorgonzola
2098:21 January
1855:6 February
1762:1579580572
1738:0412535106
1574:23 October
1466:TasteAtlas
1333:. London.
1195:(1): 5–8.
1092:(1): 1–8.
1068:References
925:Basilicata
904:whole milk
798:Phosphorus
621:Production
602:affumicata
526:sheep milk
430:Bocconcini
414:bocconcini
375:salt water
323:Basilicata
299:Mozzarella
209:muzzarella
205:Neapolitan
145:Mozzarella
56:mozzarella
42:Mozzarella
2673:Granarolo
2668:Auricchio
2627:Provatura
2617:Moliterno
2612:Galbanino
2547:Bel Paese
2540:varieties
2431:Padraccio
2333:Provolone
1499:La Stampa
1477:5 October
1433:5 October
1330:The Times
1211:262087123
1108:0022-0302
701:Saturated
581:galactose
562:goat milk
552:of lamb.
434:Ciliegine
294:Etymology
224:non-aged
222:semi-soft
150:English:
106:Semi-soft
2678:Parmalat
2587:Casizolu
2577:Calcagno
2572:Caciotta
2461:Scamorza
2426:Morlacco
2373:Taleggio
2348:Raschera
2343:Ragusano
2296:Pecorino
2276:Montasio
2154:Archived
2131:Archived
2119:Archived
2092:Archived
2066:Archived
2005:Archived
2001:30844154
1963:28 March
1957:Archived
1947:(2024).
1929:26 April
1923:Archived
1899:25 April
1893:Archived
1865:cite web
1849:Archived
1845:Murgella
1620:Archived
1600:15 April
1568:Archived
1538:Archived
1471:Archived
1450:, p. 40.
1427:Archived
1395:14 April
1389:Archived
1335:Archived
1302:Archived
1244:Archived
1162:Archived
978:See also
946:Brugnato
939:Campania
932:Calabria
841:Quantity
771:Quantity
765:Minerals
585:browning
534:Sardinia
498:Campania
483:because
451:Variants
311:Campania
307:Calabria
280:tomatoes
258:'s milk.
196:Italian:
2637:Robiola
2632:Ricotta
2597:Crucolo
2582:Caprino
2562:Burrata
2488:Vezzena
2251:Fontina
2072:28 July
2026:Staff.
2011:21 June
1663:22 June
1626:22 June
1544:28 July
1510:1 April
1341:1 April
1308:1 April
1292:Staff.
1277:1 April
1265:Staff.
1250:1 April
1168:1 April
1152:Staff.
1137:1 April
950:Liguria
785:Calcium
731:Protein
609:Turkish
587:. Some
538:Abruzzo
445:treccia
438:Perlene
422:Ovolini
394:lasagna
342:mozzare
315:Abruzzo
220:) is a
102:Texture
54:Buffalo
2602:Crutin
2416:Casàda
2363:Silter
2216:Asiago
1999:
1989:
1759:
1736:
1718:
1236:
1209:
1106:
971:Sicily
964:Apulia
957:Molise
818:627 mg
811:Sodium
805:354 mg
792:505 mg
738:22.2 g
705:13.2 g
694:22.4 g
667:Sugars
637:Energy
595:Smoked
550:rennet
540:, and
510:Molise
508:, and
506:Apulia
426:slider
331:Marche
329:, and
319:Molise
303:Apulia
226:cheese
126:: 1998
2353:Salva
2328:Piave
2221:Bitto
2128:Video
2038:8 May
1207:S2CID
1054:sugar
1040:Notes
847:Water
715:6.6 g
660:2.2 g
542:Lazio
502:Lazio
467:Fresh
398:pizza
381:) or
379:brine
361:Types
355:mozza
351:Capua
336:mozza
327:Lazio
284:basil
276:pizza
265:brine
84:sheep
66:Italy
2557:Brös
2471:Toma
2100:2019
2074:2014
2040:2007
2013:2024
1997:PMID
1987:ISBN
1965:2024
1931:2021
1901:2021
1871:link
1857:2024
1826:2012
1757:ISBN
1734:ISBN
1729:2012
1716:ISBN
1692:2012
1665:2017
1628:2017
1602:2013
1576:2021
1546:2014
1512:2012
1479:2023
1435:2023
1397:2021
1343:2008
1310:2012
1279:2008
1252:2008
1234:ISBN
1170:2008
1139:2008
1104:ISSN
850:50 g
396:and
383:whey
282:and
88:goat
86:and
80:cows
2521:TSG
2498:PGI
2393:PAT
2226:Bra
2208:PDO
1953:FDA
1790:doi
1197:doi
1094:doi
816:27%
803:28%
790:39%
776:%DV
687:Fat
671:1 g
605:).
494:PDO
388:If
286:in
124:TSG
115:22%
2700::
2062:41
2060:.
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