Mozzarella is a soft italian
    cheese. The following scheme shows the production phases of the
    real italian mozzarella:

    


    
It's possible to obtain the same
    mozzarella with the same characteristics everywhere, dividing
    the production cycle skilfully.

    
The first phase in Italy

    


    
Between the first and the second
    phase there is the interupted maturation.

    
The second phase abroad

    


    
Using the italian
    curd it's clear that:

    

      
We obtain all advantages and
      the production of a real cheese factory.
      
We eliminate every problem of
      production of a real cheese factory.
      
The production cycle is easier
      and faster.
      
We obtain a product of artisan
      italian high quality.