Water, Yellow And White Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Cellulose, Annatto Color), Soybean Oil, Modified Corn Starch, Butter (Sweet Cream, Salt), Enzyme Modified Egg Yolk, Whey, Salt, Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese Made From ...

It is most often made from cow's milk; however it can be made from a combination of other milks such as cow's milk and goat's milk mixed. A small amount of buffalo-milk mozzarella is produced in the USA although very little water buffalo milk is commercially available.

When you think mozzarella, do you picture pizza? Or sticks of crispy, breaded cheese? Maybe you see bruschetta - or all the above. Mozzarella is a versatile cheese - fresh in a caprese salad with summer tomatoes or melted into a lasagna for the perfect ooey-gooey texture and flavor.

Mozzarella was first developed in Southern Italy as far back as the 1st Century A.D., although the earliest form of the cheese was most likely made using sheep's milk. The story goes that it was first made on accident when a few cheese curds fell into a pail of hot water.

Description. Ragú Double Cheddar Cheese Sauce brings cheesy goodness to your favorite recipes. Made with real cheese including Cheddar, Parmesan and Romano Cheese, this cheese sauce offers a rich and savory flavor the whole family can enjoy.

In terms of etymology, the term ragù stems from the French ragoût, which is in turn derived from “ragouter”, meaning to “add flavour” or “awake the appetite”. Ragoût is a seasoned meat stew that was brought to Italy by Napoleonic soldiers in 1796.

Creamy white or pale ivory in colour, mozzarella has a mild, fresh lactic flavour and is used primarily in cooking, especially as a main ingredient in pizza.

Mozzarella is lower in fat and sodium than many other kinds of cheese and part-skim varieties have even less total and saturated fat. Like other cheese, mozzarella is a good source of protein and calcium and contains phosphorus, which are essential nutrients for optimal health.

While it's loved for its flavour, mozzarella cheese is praised by chefs (professional and domestic) for its versatility. It's a type of cheese that can be adapted into almost every recipe – making it a must-have ingredient for every restaurant, especially pizza shops and Italian eateries.

Rich in protein and calcium, Mozzarella is equally at home in countless pasta bakes. It's increasingly popular as Mozzarella 'sticks'. It's used in enchiladas, frittatas and risottos.

The name "mozzarella" developed from "mozza", which comes from the Italian verb "mozzare" (= to separate). With the emergence of water buffalo farming in the 16th century, the switch from sheep's milk mozzarella to what is considered authentic "mozzarella di bufala" (buffalo milk mozzarella) came into effect.

In terms of etymology, the term ragù stems from the French ragoût, which is in turn derived from “ragouter”, meaning to “add flavour” or “awake the appetite”. Ragoût is a seasoned meat stew that was brought to Italy by Napoleonic soldiers in 1796.

In Italian cuisine, ragù (Italian: [raˈɡu] from French: ragoût) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.

History. Ragú had its origins in Rochester, New York, in 1937. Assunta Cantisano and her husband Giovanni founded the Ragu Packing Company in their home in Rochester, New York, in 1937, making spaghetti sauce in their basement and selling it on their front porch. They later expanded to an entire factory.

What is ragù? Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

Mozzarella is a diminutive form of mozza, which means “cut.” The earliest confirmed reference to the cheese using the name we currently use, is from a 1570 cookbook written by the first celebrity chef, Bartolomo Scappi. In Italy, most of the mozza cheese sold is still made from Italian buffalo milk.