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Mozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method. It originated in southern Italy.
Types, Etymology & Recognitions and regulations
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milk made di cheese bufala buffalo fresh sold italy italian pizza also produced pasta used low-moisture campana served kept content
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Mozzarella | Certification | TSG: 1998 | 1.00 | infobox |
| Mozzarella | Country of origin | Italy | 1.00 | infobox |
| Mozzarella | Fat content | 17 g of fat per 100 g | 1.00 | infobox |
| Mozzarella | Other names | Muzzarella | 1.00 | infobox |
| Mozzarella | Pasteurised | Depends on variety | 1.00 | infobox |
| Mozzarella | Source of milk | Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat | 1.00 | infobox |
| Mozzarella | Texture | Semi-soft | 1.00 | infobox |
| Mozzarella | is a | semi-soft non-aged cheese prepared using the pasta filata | 0.90 | text |
| a slider | instance of | and may be served whole as part of a composed salad or sliced for topping a small sandwich | 0.80 | text |
| Mozzarella | related to Etymology | Italian | 0.60 | section |
| Mozzarella | related to Etymology | Apulia | 0.60 | section |
| Mozzarella | related to Etymology | Calabria | 0.60 | section |
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