| http://www.w3.org/ns/prov#value | - I think it is worth noting that before Roberto Caporuscio became a pizzaiolo,he was involved in the dairy/ cheese industry in Italy.I would hazard an educated guess that he knows as much (if not more )than anyone on this forum about the production and quality of types of mozzarella and availability.I would choose to hold and respect his opinion in high regard concerning this particular product as
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