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In its true form made from the milk of water buffalo in the Campania area of Italy - this will be labelled "Mozzarella di Bufala" and is worth seeking out, both for pizza use or dressed with olive oil in its own right.

Unfortunately the name of this cheese has been much abused by cheaper variants - particularly those emanating from Denmark, which apart from being made of cows" milk, are noticeably lacking in character. But more than acceptable cows"-milk Mozzarella is made in Italy and designated "Fior di Latte".

The best Mozzarella will be offered in a little whey, and should be consumed within a few days of purchasing. See 'Scamorza'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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