Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means “to cut”):
Buffalo Mozarella, made from domesticated water buffalo milk
mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow’s milk
low-moisture mozzarella, which is made from whole or part [...]
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name “burrata” means “buttered” in Italian.
As with other mozzarellas, Burrata owes its existence to the [...]
Bocconcini are small, semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from the milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow’s milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours.
This cheese is [...]
Kesong puti ( “white cheese” in Filipino) or “Filipino fresh cheese” is a soft, white cheese, made from unskimmed carabao’s milk, salt and rennet. It has a soft and close texture, fresh and a bit salty taste though some commercial producers has a slight sour taste to it (due to the use of vinegar in place [...]
Chhena or Chhana is fresh, unripened curd cheese eaten in India and neighboring Bangladesh. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. It is most popular in [...]