The Good Cow - Mozzarella Cheese
Review: 5 - "A masterpiece of literature" by , written on May 4, 2006
I really enjoyed this book. It captures the essential challenge people face as they try make sense of their lives and grow to adulthood.

The Good Cow - Mozzarella Cheese

Available: Out of Stock
Rs. 390.00
Successful pre-order.Thanks for contacting us!

What Is

This is a stretched curd cheese made from cow milk (fiordilatte) or buffalo milk, either spherical or braided. It has a smooth, shiny surface, a very thin skin and a porcelain white color. Mozzarella owes its name to the cutting operation (mozzatura) performed to separate individual pieces from the curd during artisanal production. It is a typical product of the southern regions, especially Campania. Buffalo mozzarella production has obtained the protection of the DOP mark. 

How To

Mozzarella is one of the most commonly used cheeses in cooking, either for cooked dishes or for fresh dishes like salads. If it needs to be cooked, it is best to use a day-old mozzarella sliced a few hours before use and allowed to drain, so that a minimum of whey remains in the cheese. When eaten fresh at the table, it is dressed with nothing more than a drizzle of olive oil (if the cow’s milk type), or plain if it is buffalo mozzarella. 

What Is

This is a stretched curd cheese made from cow milk (fiordilatte) or buffalo milk, either spherical or braided. It has a smooth, shiny surface, a very thin skin and a porcelain white color. Mozzarella owes its name to the cutting operation (mozzatura) performed to separate individual pieces from the curd during artisanal production. It is a typical product of the southern regions, especially Campania. Buffalo mozzarella production has obtained the protection of the DOP mark. 

How To

Mozzarella is one of the most commonly used cheeses in cooking, either for cooked dishes or for fresh dishes like salads. If it needs to be cooked, it is best to use a day-old mozzarella sliced a few hours before use and allowed to drain, so that a minimum of whey remains in the cheese. When eaten fresh at the table, it is dressed with nothing more than a drizzle of olive oil (if the cow’s milk type), or plain if it is buffalo mozzarella.