(with English translation)Practically it's one and the same cheese. But, as I said in a previous post (here), mozzarella is a supreme taste in this diary's industry.
They said that first mozzarella appeared from an error, somewhere near Naples. Does it matter that it is called "Buffalo Mozzarella " or "Fior di Latte "?
The technology you already know it so; I just added here few photos and directions.
Stir in it
orm cheese strings, tearing pieces from it and giving them various forms. A personal touch is welcome.
Or, you can give them a specific egg shape).
9.Pour bocconccini in cold water.
10. Store them in brine.