I know the word of “Mozzarella” comes from specific region of Italy, and the word refers to specific cheese.
Hence, off course, Italian Mozzarella cheeses have unique characteristics, some of them are following:
- some regions of Italy use sheep and goat milk for Mozzarella
- high moisture
- tend to white in color
- milk is not considered pasteurized enough
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American Mozzarella cheeses have a “little bit” different compared to Italian cheese, few of them:
- low moisture
- yellow in color due to cow milk
- milk MUST be pasteurized because of American regulations.
Have you tried both American and Italian Mozzarella cheeses?
If yes, what do you think?
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