Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut"):
- mozzarella di bufala, made from water buffalo milk, which in Europe is sold as mozzarella di bufala campana, a DOP designation for the cheese made from buffalo milk produced in Campania
- mozzarella fior di latte, made from fresh pasteurised or unpasteurised cows' milk
- low-moisture mozzarella, which is made from whole or part skim milk, and widely used in the foodservice industry
- smoked mozzarella
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzerella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.
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