| http://www.w3.org/ns/prov#value | - This is because the water buffalo milk from which the cheese is made is thicker than regular milk, whiter (porcelain-white), with more butterfat, and more non-fat solids. (It also has 38% more calcium and 43% less cholesterol than cow???s milk.) The cheese is a firm, stringy-textured cheese with a thin rind and delicate taste.
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