Talk:Mozzarella

message: There is now a page with the title Fior-di-latte. Perhaps it could be somehow merged with this? I didn't link the main article to it as I wasn't sure it would be there for ever.HJMG 16:07, 7 March 2006 (UTC)
replies: text: It also sounds to me exactly like the kind of mozzarella you get in supermarkets! I recommend you be bold and merge it. Palmiro | Talk 21:20, 7 March 2006 (UTC)
replies: text: One day I probably will - but haven't done a merge before - maybe someone will beat me to it. HJMG 09:07, 8 March 2006 (UTC)
thread_title: Fior di latte

message: "Originally Italian cheese"? That reads really weird. I would change it but I'm not sure if I simply misunderstood it or what its supposed to be saying there. Cheeses that are from Italy? One of some group of original italian cheeses? lol — JediRogue (talk) 04:38, 3 February 2010 (UTC)
thread_title:  opening sentence 

message: This is again a very interesting article on mozzarella but it implies that the only mozzarella is from buffalo milk! THIS IS WRONG It all depends where in Italy is made! Puglia or Campania mainly. Puglia is in Primis the best in making Cow's milk mozzarella, Campania is the best in making buffalo's milk mozzarella. It has been like this for CENTURIES. Why do you keep on saying otherwise? 70% of mozzarella sold in Italy is from Cow's milk! Does this mean that 'we eat the fake mozzarella'? Buffalo's mozzarella does not last as long and should be eaten within 3 days if not less for some, cow's milk mozzarella lasts more than 5 days without any preservative! BURRATA was invented in Puglia from COW'S MILK! The original Burrata is still made with Cow's milk. And for the last time one is called Mozzarella di Bufala and the other Mozzarella Fior di Latte. They are both mozzarella!! just different milk. Davide. www.pugliacheese.co.za
Beyond the repeated shill above, this article is completely ignoring the fact that the rest of the world isn't necessarily on board with the EU's designation that mozzarella can only be made in Italy.  I can walk into any corner market in the U.S. and buy mozzarella, and I can guarantee you, 7-11 isn't carrying imported cheese.  This is an encyclopedia; it is supposed to describe reality, and the reality is, that mozzarella cheese is sold that doesn't necessarily come from Italy.  Yes, Italy with the help of the EU is trying to dispute and change that, but the article treats their attempts as accomplished facts, with no mention whatsoever of other cheeses also marketed as mozzarella.  The American pizza industry alone probably consumes mountains of non-Italian mozzarella.  I wouldn't be surprised to discover if by itself, US pizza uses more non-Italian mozzarella in a year than Italy even produces of Italian mozzarella.  Let's get some facts on the page and show all sides of the issue.  NPOV and all that.
Cadrac (talk) 19:15, 6 March 2012 (UTC)
replies: text:  I really do not understand your point.  Off course you can buy products which pretend to be Mozzarella. However they are not Mozzarella since there is not any guaratuee they are complaint with the original italian RECIPE.  In other words feel free to call a duck "peafowl", or an industrial Us fromage Mozzarella but im sure that a gourmet or a food expert could disagree with your extravagant  POV.  — Preceding unsigned comment added by 93.92.153.12 (talk) 11:08, 11 July 2012 (UTC)
thread_title: FACTS and MYTHS

message: There should be a section for this. Mozzarella is a great source of calcium and protein. And some people with certain types of milk sensitivities are able to eat mozzarella. 
98.245.170.157 (talk) 18:29, 15 October 2010 (UTC)
thread_title: Health Benefits

message: Removed the following sentence from the section titled types: "It [Mozzarella] is usually made from buffalo love juice.": -->imprecise and childish/colloquial language. 184.162.102.114 (talk) 14:33, 9 March 2012 (UTC)
thread_title: Types

message: I think the opening sentence is misleading. It says "Mozzarella is an Italian Traditional Speciality Guaranteed (TSG)[2] food product". This suggests that all mozzarella is a TSG product, which is not the case, since a lot of mozzarella produced and marketed in Italy (and elsewhere) is obviously not TSG and is sold without the TSG label. (Not to mention the obvious fact that mozzarella was invented centuries before the TSG protocol was ever conceived.) Wouldn't it be better simply to begin with something like this: "Mozzarella is a fresh cheese, originally from southern Italy, made from either buffalo or cow milk by the pasta filata method." There could be a hypertext link to the pasta filata method, with the fact that it is covered by the TSG protocol placed later in  the text. Campolongo (talk) 09:57, 6 January 2013 (UTC)
thread_title:  Opening sentence 

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thread_title:  External links modified 

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thread_title:  External links modified (February 2018) 

message: Excuse me, this sentence is totally wrong, including the source "Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet.[1]"
Fresh Mozzarella is and must to be white, if it's not it's just rot. Otherwise it's not "fresh" nor Mozzarella but just another cheese. Can we correct it?--Not_That_Kind I Can't be Defeated (AccendiLaLuce)  05:45, 6 March 2021 (UTC)
thread_title:  Yellow Mozzarella 

message: There should be a section about the product called Mozzarella cheese commonly available in American markets.
Drsruli (talk) 02:25, 18 April 2022 (UTC)
thread_title:  American Mozzarella cheese