Paste motivatings force and soft to filament, stumped (cut) “to node” that regarding the mozzarella of bufala is less fat and has a less gessoso color moreover, the paste is less scogliosa and has a more particular and gustoso sapore. ASPECT: crust absent, smooth and lucente surface homogenous, of color milk-white, fibrous structure to overlapped sfoglie, than rilascia for cut and light pressure a lattiginoso liquid. The paste can introduce of the separations in which it is accumulateed said liquid. Occhiature absent. COLOR: homogenous, free milk, white from specks or striature. SAPORE: delicately acidulous. ODOR: fragrante delicate.