Mozzarella is one of the most consumed fresh cheeses in Italy. The product, through the manufacturing process of "spinning" of the curd, is a juicy and elastic structure at the same time. Lat Bri mozzarella is produced by adding lactic acid bacteria which give them their sour taste. The white color is in the best tradition of Italian cheese. The mozzarella in bag of 100g is ideally suited for a quick meal, alone or in combination with vegetables or meats of all kinds. Furthermore, the format is particularly required in the foodservice. Ingredients: Milk, salt, rennet, milk enzymes.