Mozzarella owes its name to the procedure of Mozzatura which is the method used to break up the mozzarella into individual forms by hand.
Cow mozzarella is also commonly called Fior di latte and is made exclusively by hand either in small round shapes of various sizes or small knot shapes.
When cut, it oozes buttermilk which enhances its freshness and goodness.
The 125 gram forms are processed in the spinner and are shaped mechanically, this is recommended for pizza since it is a little drier.
Ingredients: whole milk, salt, rennet, E 330
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