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...f water buffalo and [[cow]]'s milk. Bocconcini are packaged in [[whey]] or water, have a spongy texture and absorb flavours. Bocconcini of water buffalo’s milk are still produced in the provinces of [[Province of Naple

...ella di Bufala''' is a cheese produced from the milk of [[domestic buffalo|water buffalo]] in the [[Italy|Italian]] province of [[province of Foggia|Foggia] ...texture) is unusual in that buffalo herds and the cheeses made from their cheeses are much more common over on the western side of the [[Apennine Mountains|A

...from the [[milk]] of [[cow]]s, [[sheep]], [[goat]]s or [[domestic buffalo|water buffalo]]. The cheeses are cylindrical in shape and up to a kilo in weight. The period of ripening

...English as '''stretched-curd''', '''pulled-curd''', and '''plastic-curd''' cheeses. The cheese-making begins in the normal way. The milk (usually from cows or water buffalo) is warmed and curdled and allowed to rest for an hour before the [

'''Mozzarella''' is an [[Italy|Italian]] fresh [[cheese]] made from [[water buffalo]] (chiefly in Italy) or [[cow]]'s milk, the second used for most ty ...rom "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese.

...s pure white. Although [[mozzarella]] was originally made with the milk of water buffaloes, and the best still is (in Italy, the legal name for cow’s-milk ...h [[mozzarella]] [[curds]] are plunged into hot [[whey]] or lightly salted water, kneaded and pulled to develop the familiar stretchy strings ([[pasta filat

...atural Neapolitan [[yeast]] or [[brewer's yeast|brewer’s yeast]], salt and water. For proper results, strong flour with [[Protein|high protein]] content (as ...pizzas, and is usually a fairly heavily seasoned, smooth sauce with a low water content. On some variants without tomatoes, [[pesto]], [[Fettuccine alfredo

...icily and noted that he saw people making long strings made from flour and water called ''atriya'', which eventually became ''trii'' which is another term u ...paration (still popular in Italy today) was to simmer vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, [[