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Since 1979, BelGioioso has been using high-quality Wisconsin milk to make an array of aged and fresh specialty cheeses. To make this mozzarella, farm-fresh milk is pasteurized using heat, then pressed into a round ball for easy slicing, chopping, or grating as desired. Shave off slices for a caprese salad or homemade Margherita pizza, or chop into small cubes and add along with blistered cherry tomatoes to freshly cooked pasta. Pasteurized Milk, Vinegar, Enzymes, Salt.
