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Mozzarella di Bufala Campana is a fresh, stringy textured cheese made exclusively with fresh whole buffalo milk in Southern Italy. Its porcelain-white color lends to its delicate salty taste, hint of smoke and milky aroma. Its rind is meaty and sturdy but its center has a creamy, light and melt-in-your-mouth texture. Derived from the Italian word "mozzare" referring to manual process of separating the cheese mass with your thumb and index finger, this cheese has been granted DOP (controlled designation of origin) status since 1993. A crisp Sauvignon Blanc will highlight the creaminess of this cheese.
Pro Tip: Remove the mozzarella from its water and let it sit for an hour to remove excess liquid.
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