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	Mozzarella cheese
		Mozzarella is an Italian fresh cheese made from water buffalo or (more often) cows milk, the second used for some types of pizza or served with sliced tomatoes and bresaola[?] in Caprese[?].
		However, as nothing is cut during the preparation of mozzarella, other theories seem to have a better chance of describe its origins as a minor preparation of "scamozza" (Scamorza cheese[?]), which in its turn probably derives from "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering.
		The term "mozzarella" is mentioned in cookbooks dating from the 16th century.
	www.ebroadcast.com.au /lookup/encyclopedia/mo/Mozzarella.html (246 words)

	Mozzarella - Wikipedia, the free encyclopedia
		Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds), lasagna, or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala).
		The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it's the best for flavour or quality and it's protected by European DOP.
		Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up to 1 kilogram (about 12 cm diameter), and soaked in salted water, sometimes with added citric acid, until sold.
	en.wikipedia.org /wiki/Mozzarella (520 words)

	Ingredients: Mozzarella
		Mozzarella is a malleable, or "plastic," curd cheese, and it is this step—the addition of hot water to the curds—that gives the cheese its elasticity, or its melting characteristic.
		Industrial mozzarella is cut by machine, and looks perfectly smooth and round as a result; artisanal mozzarella, on the other hand, is irregular, and you can still see where each cheese was severed from the mother batch.
		Mozzarella made from buffalo's milk is tangier and less sweet, than that made from cows' milk; its texture is richer, owing to the fact that buffalo's milk is three times as fatty as cows' milk.
	www.italiancookingandliving.com /food/pf_text/ing_mozzarella.html (981 words)

	Mozzarella di Bufala .org - English
		Whatever the correct explanation, it is a matter of fact that mozzarella di bufala cheese is not a recent arrival on the scene.
		Mozzarella is sold in a variety of shapes-small balls called bocconcini (little bites), plump spheres, braids-and can weigh anywhere from one ounce to twenty ounces.
		Mozzarella is also ideal sliced and grilled; cubed, skewered with bread, and grilled, then topped with a warm anchovy sauce (this is a traditional Roman antipasto); or stuffed into focaccia.
	www.mozzarelladibufala.org /allestimento.htm (1130 words)

	mozzarella cheese - Allrecipes
		Hailing from Italy, mozzarella is a mild, white fresh CHEESE that's made by the special PASTA FILATA process, whereby the CURD is dipped into hot WHEY, then stretched and kneaded to the desired consistency.
		Fresh mozzarella, which is usually packaged in WHEY or water, is often labeled "Italian style." It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor.
		Mozzarella di bufala (also called simply buffalo mozzarella) is the most prized of the fresh mozzarellas.
	allrecipes.com /howto/mozzarella-cheese/detail.aspx (314 words)

	Cheese Mozzarella
		Mozzarella is an Italian fresh cheese made from water buffalo or cow's milk (more often outside of Italy), the second used for most types of pizza or served with sliced tomatoes and basil in Caprese.
		Mozzarella is made using the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency.
		Mozzarella should be eaten at room temperature, so remember to take it out of the refrigerator two hours before serving, to give the particles of fat time to regain their natural elasticity and the cheese to become soft and fragrant again.
	caviarmore.com /InfoPage.aspx?PageID=86 (1752 words)

	Mozzarella di Bufala
		Fresh Mozzarella made from the milk of water buffalo is one of the greatest delicacies in all of Italian cuisine.
		The distinguishing characteristics of mozzarella di bufala are: 1.
		Mozzarella di bufala, on the other hand, is immensely flavorful, rich in butterfat and very satisfying.
	www.viaitalia.net /mozzarella_di_bufala.htm (1186 words)

	Cantaré Foods \| LEARN MORE ABOUT MOZZARELLA
		Hailing from Italy, mozzarella is a mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched to the desired consistency.
		Fresh mozzarella is always packed in water." It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor.
		Mozzarella is a malleable, curd cheese, and it is this step—the addition of hot water to the curds—that gives the cheese its elasticity, or its melting characteristic.
	www.cantarefoods.com /LearnMore/Mozzarella.htm (1008 words)

	Italian Food Forever
		Mozzarella cheese is an important ingredient in most Italian kitchens, particularly for such dishes as pizza or lasagna.
		The American mozzarella is generally denser, drier and lacks the nutty milky-sweet flavor of the Italian cheese.
		Mozzarella can be eaten as a table cheese, but most Americans prefer to use it melted on pizza, lasagna and other baked dishes.
	www.italianfoodforever.com /iff/articles.asp?id=106 (1093 words)

	[No title] (Site not responding. Last check: 2007-11-03)
		Sliced fresh mozzarella balls paired with basil, tomatoes, and a touch of olive oil are tasty and perfect for any occasion.
		Mozzarella belongs to a group of cheeses known as formaggi a pasta filata.
		Mozzarella is also produced from a combination of cow and goat milk.
	www.bigoven.com /whatis.aspx?id=Mozzarella (408 words)

	BBC - h2g2 - Mozzarella Cheese - A858864
		Authentic mozzarella is made from buffalo-milk, primarily in the Italian provinces of Caserta and Salerno, and also in the neighbouring communes in the provinces of Benevento, Naples, Latina, Frosinone and Rome, which together constitute the single geographical area in which mozzarella is produced.
		Indeed, the name mozzarella is a diminutive derivation from the Italian noun mozza (a cut), from mozzare, (to cut off) and moulded into balls (ovoline or bocconcini), rolls, loaves, or plaits (trecce), which are stored in cold brine so that they maintain their shapes while they cool.
		Genuine fresh mozzarella, prepared by evening is ready for consumption the next morning, oozing with freshness and flavour, and ideally set upon a hunk of fresh bread.
	www.bbc.co.uk /dna/h2g2/alabaster/A858864 (994 words)

	Mozzarella (Site not responding. Last check: 2007-11-03)
		Mozzarella is the primary cheese produced at our Luxemburg facility.
		Our award-winning mozzarella is mainly distributed on the East coast in addition to states located here in the Midwest.
		The craftsmanship of our mozzarella cheese has led to it be named World Champion Mozzarella in three of the last four World Championship Cheese Contests - 1998, 2002 and 2004.
	www.tregafoods.com /cheeseproducts_mozzarella.html (98 words)

	MOZZARELLA - MOZZARELLA CHEESE (Site not responding. Last check: 2007-11-03)
		When fat is removed from mozzarella, the protein content increases, resulting in a cheese that is too tough to melt and stretch properly.
		Because differences in moisture content have an impact on mozzarella functionality, determining the appropriate cook temperature and maintaining it is critical in manufacturing high-quality, functional mozzarella.
		Mozzarella texture is important because of its influence on shredding properties.
	www.dairyconsultant.co.uk /pages/mozz.htm (1577 words)

	Mozzarella History
		Mozzarella was first made in Italy near Naples from the rich milk of water buffalos.
		There are three types: industrially produced fresh mozzarella that is available in many specialty stores, mozzarella curds that are available for delis to mix with hot water to form soft mozzarella in their stores, and some handmade fresh mozzarella that is available from company's such as ours.
		This "stringing of the curd" is unique to cheeses in the "pasta filata" family, such as mozzarella, scamorza and provolone.
	www.mozzco.com /mozzhisty.html (872 words)

	MOZZARELLA_DC8 (Site not responding. Last check: 2007-11-03)
		Ideally, when freshest mozzarella is cut, the thin "onion-like" layers of stretched should be visible, surface smooth and tight and a texture between rubbery and soft.
		I believe that the problems I have had making mozzarella are primarily due to insufficient acidity in the curd.
		You may know that the classic and simple Neapolitan service of this delicious cheese is to slice it, and serve on slices of fully vine-ripened tomato slices, drizzled with olive oil and then balsamic vinegar, and finally sprinkled with fresh basil, salt and freshly ground pepper.
	biology.clc.uc.edu /fankhauser/Cheese/Mozzarella/MOZZARELLA_jn0.HTM (741 words)

	Mozzarella di Bufala
		The production of mozzarella di bufala has a high profit margin, and is spread market such that no one manufacturer produces more than 4% of the market share (Bianchi, 117).
		The Consorzio Tutela Mozzarella di Bufala Campana is an organization recognized by the Italian Ministry of Agriculture and Forestry.
		Mozzarella di bufala di Campana fits in well with this perspective of protection, as the unique and delightful product has been imitated throughout the world and results in an economic loss to the Italian farmers and to the quality of the original product.
	www.american.edu /ted/mozzarella.htm (3100 words)

	Mozzarella Fresca - Fresh Mozzarella
		Mozzarella is part of the pasta filata family – meaning it is cheese spun or pulled from curd.
		The word “mozzarella” is from the Italian, mozzare, which means “to tear” referencing the tearing of the stretched mozzarella to form balls/shapes.
		Fresh Mozzarella is very different from common pizza mozzarella (shredded or block): Fresh mozzarella is moist, creamy and soft vs pizza mozzarella that is dry/flaky.
	mozzarellafresca.com /content/view/13/75 (293 words)

	Fias Co Farm/Dairy- Mozzarella cheese recipe
		This is the way it's been for Mozzarella and me. There are many different recipes, and many different ways of doing things.
		The easiest way to help develop the acidity in your Mozzarella curds is to add citric acid to the milk before the ripening process begins.
		Making Mozzarella is not that time consuming but is does take three stages, that can be completed in one day or could stretch over a three day period.
	fiascofarm.com /dairy/mozzarella.htm (3819 words)

	Wine and Food - Food - Food Categories - Mozzarella - Made In Italy On Line
		Continuing on south towards Naples, one approaches the heart-land of buffalo-milk mozzarella, that is the countryside around Capua and Caserta.
		Buffalo milk costs three times as much as cow's milk, the mozzarella market is going strong and buffaloes are wild animals that live out in the open without need for shelter and eat almost anything they find.
		Mozzarella should be eaten at room temperature, so remenber to take it out of the refrigerator two hours before serving, to give the particles of fat time to regain their natural elasticity and the cheese to become soft and fragrant again.
	www.made-in-italy.com /winefood/food/categories/mozzarella.htm (1657 words)

	Mozzarella Cheese
		Later I learned that the some of their fresh mozzarella was made from the milk of water buffaloes and it was called "Buffalo Mozzarella" and some was made from cow's milk and it was called "Fior di Latte"!
		There are three types: industrially produced fresh mozzarella that is available in many specialty stores, mozzarella curds that are available for delis to mix with hot water to form soft mozzarella in their stores, and handmade fresh mozzarella that is vailable from company's such as ours.
		Fresh mozzarella can be packaged dry in vacuum-sealed plastic packages or in a governing liquid sometimes called "latte", which means "milk" in Italian.
	www.sallys-place.com /food/single-articles/mozzarella.htm (1146 words)

	With fresh mozzarella, it's all about taste and texture (Site not responding. Last check: 2007-11-03)
		He will also add slices of the mozzarella to a tomato sauce he calls filleto de pomodoro that he serves atop fresh fettuccini.
		One of his favorite ways to enjoy fresh mozzarella is with slices of prosciutto or soprasato, a coarse-cut salami.
		Fresh mozzarella is employed in a variety of ways at St. Andrew's Cafe.
	www.azcentral.com /home/food/articles/1101mozzarella1101.html (789 words)

	GourmetSleuth - How To Make Mozzarella Cheese
		Mozzarella is one of several kinds of "plastic-curd" cheeses, originating in Italy.
		Mozzarella is one of the most versatile cheeses to
		Mozzarella can be dipped in hot water to make a glossy surface, or wrapped in cheese cloth to protect it.
	www.gourmetsleuth.com /mozzarellarecipe.htm (938 words)

	Mozzarella (Site not responding. Last check: 2007-11-03)
		Mozzarella is a soft, unripened, fresh cheese that has been produced in Southern Italy since ancient Roman times.
		There are two basic varieties of mozzarella, either of which may be sold whole or already sliced or grated.
		Mozzarella also comes in lightly smoked (affumicata) or heavily smoked (scamorza) varieties that add interest to salads and grilled foods.
	www.kroger.com /hn/Food_Guide/Mozzarella.htm (513 words)

	Kitchen Dictionary: mozzarella
		Regular mozzarella is available in low-fat and nonfat forms and has a semi-soft, elastic texture and is drier than fresh mozzarella.
		Fresh mozzarella is made from whole milk and has a softer texture and sweet, delicate flavor and is typically packed in water or whey.
		Buffalo mozzarella, is the most prized of the fresh mozzarellas, and is a combination of water buffalo milk and cow's milk.
	www.recipezaar.com /library/getentry.zsp?id=746 (171 words)

	Mozzarella, Fior di Latte
		This lightly salted mozzarella is made in the authentic Italian style, which means it is creamy on the inside with a thick outer skin that peels like an onion.
		Suggestions for Use: The classic Italian mozzarella dish is Insalata Caprese, a salad of sliced mozzarella, fresh tomato, basil, extra virgin olive oil, salt and pepper.
		Stack a slice of tomato and a slice of mozzarella on top of a piece of grilled eggplant and bake until the cheese melts.
	www.agferrari.com /index.php/item/item/3544.html (223 words)

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