A mild fresh cheese, made from either cows’ milk or, in Italy, the milk of water buffalos. Hot water is added to the curds and whey, causing them to separate. The hot curds are stretched or kneaded for a short period and formed into their final shape, usually a ball.
Because of this process, mozzarella is called a pasta filata, or stretched-curd cheese. Fresh mozzarella is sold in brine or water, and is often cut in slices and served in a salad with sliced fresh tomato, basil, and olive oil. In its drier from, mozzarella is packaged in plastic and used primarily as a grating cheese for pizzas and other cooked dishes. For this reason, it is often referred to as a pizza cheese. It can be made with either whole milk or part skim milk.

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