invented recently, and is produced in small quantities. Mozzarella is also sold smoked affumicata.

Çaycuma and Kandira mozzarella cheeses are Turkish cheeses made of buffalo's milk.

Production

After the curd heals, it is further cut into pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2-5.5, which

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