Editing Mozzarella (section)

===Sheep's milk===
Mozzarella of [[Sheep's milk|sheep milk]], sometimes called {{lang|it|mozzarella pecorella}}, is typical of [[Sardinia]], [[Lazio]], and [[Abruzzo]], where it is also called {{lang|it|mozzapecora}}. It is worked with the addition of the [[rennet]] of lamb.<ref>{{Cite web |title=Sardinian quality |url=http://www.cibitipici.it/prezzo/mozzarella-di-pecora |url-status=dead |archive-url=https://web.archive.org/web/20130818231649/http://cibitipici.it/prezzo/mozzarella-di-pecora |archive-date=18 August 2013 |access-date=15 April 2013}}</ref><ref>{{Cite web |title=Latium quality |url=http://www.formaggiroma.it/pagina.php?ID=29&categoria= |url-status=live |archive-url=https://web.archive.org/web/20200209121145/http://www.formaggiroma.it/pagina.php?ID=29&categoria= |archive-date=9 February 2020 |access-date=22 June 2017}}</ref><ref>[http://www.houseificioiltratturo.it/mozzarella.htm Abruzzo quality]{{Dead link|date=April 2020|bot=InternetArchiveBot|fix-attempted=yes}}</ref>