When it's aged and sharp,
however, the same cheese can be bait for caseophiles.
Mozzarella
_Italy_
Soft; water-buffalo milk; moistly fresh and unripened; bland, white
cooking cheese put up in balls or big bowl-like cups weighing about a
half pound and protected with wax paper. The genuine is made at
Cardito, Aversa, Salernitano and in the Mazzoni di Capua. Like
Ricotta, this is such a popular cheese all over America that it is
imitated widely, and often badly, with a bitter taste.
Mozzarella-Affumicata, also called Scamozza
_Italy_
Semisoft; smooth; white; bland; un-salted. Put up in pear shapes of
about one pound, with tan rind, from smoking.
Eaten chiefly sliced, but prized, both fresh and smoked, in true
Italian one-dish meals such as Lasagne and Pizza.
Mozzarinelli
_Italy_
A pet name for a diminutive edition of Mozzarella.
Mrsav _see_ Sir Posny.
Muenster
_Germany_
German originally, now made from Colmar, Strassburg and Copenhagen to
Milwaukee in all sorts of imitations, both good and bad.
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