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	Mozzarella Cheese - Glossary - Hormel Foods
		Mozzarella cheese is produced as a semi-soft fresh cheese or a firm block of cheese made with low or non-fat milk.
		The stretched curd, sometimes sold as "string cheese" although it is technically not string cheese, is another form of the cheese that is not encased in water and is similar to the block form in texture, flavor and salt content.
		Mozzarella cheese is also available unsmoked, smoked lightly (known as affumicata) or dried and heavily smoked (known as scamorza).
	www.hormel.com /kitchen/glossary.asp?id=33517&catitemid= (765 words)

	Mozzarella cheese - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-11)
		Mozzarella is an Italian fresh cheese made from water buffalo or (more often outside of Italy) cows milk, the second used for most types of pizza or served with sliced tomatoes and basil in Insalata caprese.
		Mozzarella is available in fresh (also called fior di latte), smoked (also called provola), and reduced-moisture packaged varieties.
		It is alternatively argued that the cheese originated in a 12th century monastery, whose members gave out homemade "mozza" or "provatura" on bread to visitors.
	www.bexley.us /project/wikipedia/index.php/Mozzarella (366 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.
		Two popular forms of fresh mozzarella are boconccini, which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata.
	www.allrecipes.com /HowTo/mozzarella-cheese/Detail.aspx (314 words)

	Allrecipes \| Cook's Encyclopedia \| mozzarella cheese (Site not responding. Last check: 2007-10-11)
		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.
		Two popular forms of fresh mozzarella are boconccini, which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata.
	jgarcia.com /advice/ref/ency/terms/7533.asp (295 words)

	Highbeam Encyclopedia - Search Results for Mozzarella cheese
		a lump of a semiliquid substance: thick globs of melted mozzarella cheese.
		Cheese, Glorious Cheese; Jack in the Box--R-- Restaurants Introduces Mozzarella Cheese Sticks to Finger-Food Lineup.
		Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled.
	www.encyclopedia.com /SearchResults.aspx?Q=Mozzarella+cheese (619 words)

	~~~ Mozzarella cheese ~~~
		Mozzarella is one of several kinds of "plastic-curd" cheeses, originating in Italy.
		Mozzarella is one of the most versatile cheeses to make at home, since it tastes wonderful freshly made, freezes well, and can be used like an aged cheese in cooking, melting readily when heated.
		To salt mozzarella for longer keeping, or to prepare it for smoking, soak it in brine for 4 or 5 hours (See Brined Cheese) The whey from mozzarella is perfect for making ricotta because it does not have a chance to develop much acidity.
	www.recipeslist.com /sidedishes-recipes-list/cheeserecipes-recipes-list/mozzarellacheese-recipe-for-free.html (887 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 (922 words)

	MOZZARELLA cheese manufacturers manufacturing mozzarella
		Mozzarella has a mild, milky taste and is more of a cooking cheese than a cheese board cheese due to its good binding properties, moist texture, and ability to melt.
		Provolone is usually a smoked cheese, ranging in flavor from mild to sharp, with a smooth texture.
		Blue cheese continues maturing briefly after being made; therefore, when storing this cheese, any cut surfaces should be covered and a small opening should be left at the rind so the cheese is able to breathe.
	www.dairyconsultant.co.uk /pages/mozzarellalinks.htm (1229 words)

	Mozzarella cheese (Site not responding. Last check: 2007-10-11)
		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 production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency.
	www.termsdefined.net /mo/mozzarella-cheese.html (495 words)

	Mozzarella Cheese Italy - Production Techniques, Nutrition Facts and Cooking Tips
		The production and consumption of mozzarella is closely related to summer as the sales of the cheese soars during these months.
		The cheese making shifted to buildings that were called bufalare in the 17th century, where the manufacture was over-looked by the casaro or cheese maker.
		While cow's milk mozzarella is mild, milky flavoured with an elastic texture, Mozzarella di Bufala tends to be heavier with a strong lactic flavour and is not as firm as the former.
	www.ultimateitaly.com /wines-foods/campana-buffalo-s-mozzarella-cheese.html (771 words)

	Dairy owner combats mozzarella monopoly - Boston.com
		The buffalo are the main ingredient in Heick's quest to produce the finest mozzarella cheese this side of Naples.
		Hanns Michael Heick is hoping to crack Italy's mozzarella monopoly in a quixotic quest to produce the finest mozzarella this side of Naples.
		Fresh buffalo mozzarella is silkier and tastier than the leathery, plastic-wrapped cow milk mozzarella lining grocery store shelves and grated onto millions of pizzas.
	www.boston.com /news/world/europe/articles/2006/11/24/dairy_owner_combats_mozzarella_monopoly (662 words)

	Mozzarella Cheese - DiWineTaste
		Mozzarella cheese has always been connected to buffalo, although in the beginning it was used for many works, and it later became precious because of its milk.
		Mozzarella di bufala Campana DOP is a cheese produced with whole buffalo milk and regulated by a disciplinary emanated by DPR 28 September 1979.
		Mozzarella di bufala Campana must be exclusively produced with buffalo milk, from animals bred in allowed areas of Campania and lower Latium, and must be produced in the same areas.
	www.diwinetaste.com /dwt/en2003127.php (2116 words)

	California Pizza Kitchen \| Menu \| Pizzas
		Cremini, Shiitake, Portobello and white mushrooms, Fontina and Mozzarella cheeses with a wild mushroom pesto.
		Roasted garlic, grilled chicken, Mozzarella cheese, mild onions and Italian parsley with a white wine and garlic-shallot butter sauce.
		Sauteed shrimp, mild onions, roasted garlic, Mozzarella cheese, fresh oregano and Italian parsley with a white wine lemon-garlic butter sauce.
	www.cpk.com /menu/pizzas.aspx (705 words)

	Mozzarella Cheese
		Mozzarella was first made in Italy near Naples from the rich milk of water buffaloes.
		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.
		This "stringing of the curd" is unique to cheeses in the "pasta filata" family, such as mozzarella, scamorza and provolone.
	www.sallys-place.com /food/single-articles/mozzarella.htm (1146 words)

	Milk Ingredients (Site not responding. Last check: 2007-10-11)
		Mozzarella is a fresh cheese, consumed without aging and so milk used must be pasteurized to ensure the safety of the cheese.
		Mozzarella is a cheese that is high in moisture and fairly high in lactose since some whey is retained, the starter organisms are inhibited and also there is no aging time (where moisture would evaporate and lactose would be converted to lactic acid).
		Some mozzarellas have more of their whey removed (casein coagulum is cut and warmed rather than just cut) resulting in a final cheese with a lower moisture content.
	www.milkingredients.ca /DCP/article_e.asp?catid=145&page=741 (941 words)

	Mozzarella Cheese Recipe
		Although Italian in origin, this classic string cheese is famed for its use in many North American favorites such as pizza.
		An interesting note about mozzarella is its ability to be frozen and stored for up to six months and then thawed and used, with little loss in flavor.
		The cheese does taste better if it is allowed to rest in the refrigerator for 24 hours before eating.
	www.geocities.com /Heartland/Cottage/1288/hard/mozz.htm (551 words)

	All Cheese Considered: Mozzarella
		Mozzarella belongs to a group of cheeses known variously as pasta filata, which are stretched-curd, or spun-curd cheeses (the verb filare means to spin or to stretch) that are made in a method that dates back thousands of years.
		Whether the cheese is the name-controlled Mozzarella di bufala, which is made from the milk of water buffaloes, or made from cow's milk, the process is identical.
		A highly versatile cheese, Mozzarella is delicious for snacking, sandwiches, and salads, and as a cooking and melting cheese it remains without equal.
	www.gourmetretailer.com /gourmetretailer/magazine/article_display.jsp?vnu_content_id=1876218 (715 words)

	Make mozzarella cheese at home
		Mozzarella cheese is a very popular cheese in this country.
		Remove the cheese (it is now cheese!) from the microwave and, wearing rubber gloves because this stuff is hot, begin pulling it like taffy.
		Keep working the cheese until it is smooth and shiny then form it into a ball and put the ball in salty iced water.
	nv.essortment.com /makemozzarella_rkpy.htm (698 words)

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