Called Mozzarella Fresca in Italy where it originated, Fresh Mozzarella was first made with milk from the water buffalo. This is a Pasta Filata cheese, meaning that the curds are kneaded, and then stretched before forming the cheese into balls or logs. This cheese is not cured in brine or aged as is the low-moisture Mozzarella we are most familiar with. Instead, it is eaten fresh, only a few days old. Mozzarella Fresca has a delicate, milky flavor and is slightly elastic in texture. To keep this cheese fresh, the balls are submerged in water.

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