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This book explores the history of mozzarella di bufala in Italy as well as the modern process of manufacture and the variations in form of this most exquisite and unusual of cheeses. The history of genuine mozzarella is inextricably linked to the history of the Indian buffalo in Italy, a history born of terrible suffering and disease, nurtured by human perseverance and triumph, and flowering in the invention of one of the world's most prestigious food products.
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