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| Appearance |
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Creamy, white color; often molded into shapes |
| Taste |
| Delicate, mild and milky |
| Melts |
| Melts best when sliced or shredded |
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When talking Mozzarella, there's two ways to go; Fresh Mozzarella: soft, white and stored in water - or the Pizza (or String) variety - pale yellow with a smooth texture. Either one has a delicate, milky flavor that's hard to resist. But while Fresh Mozzarella is best with a sliced tomato, on top of salads or pasta, String is great melted on pizza or in sandwiches, or all by itself. It all depends on what you're in the mood for! |
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Image © Wisconsin Milk Marketing Board.
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Lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir, beer, soda, juice | Tomatoes, mushrooms, olives, roasted red peppers | Crusty bread
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More
about pairings > |
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| Cheddar may come in first, but Mozzarella is runner-up when it comes to per capita consumption in the U.S. Every year, cheese lovers spend more than $3 billion on Mozzarella. |
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