{"data":{"slug":"mozzarella-di-bufala","name":"Mozzarella di Bufala Campana","country":"Italy","milk":"buffalo","style":"stretched","style_label":"Pasta filata","strength":1,"strength_label":"Mild","summary":"Water-buffalo milk, stretched by hand, eaten the same day if possible.","image":"https:\/\/havarti.org\/cheeses\/mozzarella-di-bufala\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/mozzarella-di-bufala","region":"Campania","aka":null,"texture":"Layered and springy, leaking milk when torn","rind":"None \u2014 kept in its own whey","age":{"min_months":0,"max_months":0,"label":"days"},"description":"Water buffalo were brought to the Campanian marshes centuries ago and their milk is roughly twice as fat as cow's. The curd is heated and kneaded until it is elastic, then torn \u2014 *mozzare* \u2014 into balls and dropped into brine.\n\nAt its best it is sweet, faintly sour, and weeps milky whey when cut. It has a shelf life measured in days and is at its worst cold: take it out of the fridge an hour before you eat it.","flavour_notes":["sweet milk","yoghurt tang","grass","salt"],"pairings":["Ripe tomato","Olive oil","Basil","Falanghina"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"},{"slug":"queso-oaxaca","name":"Queso Oaxaca","url":"https:\/\/havarti.org\/api\/cheeses\/queso-oaxaca"},{"slug":"halloumi","name":"Halloumi","url":"https:\/\/havarti.org\/api\/cheeses\/halloumi"},{"slug":"caciocavallo","name":"Caciocavallo","url":"https:\/\/havarti.org\/api\/cheeses\/caciocavallo"}]}}