비건 치즈의 새로운 도전-모짜리젤라(Mozzarisella)를 만나다

<div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/mGpZ/80d8c5bd3bedfbcc2f7f8776f58e7b29851ed26b" class="txc-image" width="700" height="516" data-img-src="https://t1.daumcdn.net/cafeattach/mGpZ/80d8c5bd3bedfbcc2f7f8776f58e7b29851ed26b" data-origin-width="1822" data-origin-height="1344"><div class="figcaption">모짜리젤라 클래식(Classic) - 소세지처럼 잘라 먹는 형태</div></div><p style="text-align: center;"> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/mGpZ/6cbff7c60f89da42060818a90dc6e04b4ac12829" class="txc-image" width="785" height="278" data-img-src="https://t1.daumcdn.net/cafeattach/mGpZ/6cbff7c60f89da42060818a90dc6e04b4ac12829" data-origin-width="2026" data-origin-height="718"><div class="figcaption">모짜리젤라 미디엄 하드( Medium Hard) - 버터처럼 발라먹는 것</div></div><p style="text-align: center;"> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/mGpZ/efbb37b7c56f9d2f654b90b5ed912191f61d4c4b" class="txc-image" width="650" height="569" data-img-src="https://t1.daumcdn.net/cafeattach/mGpZ/efbb37b7c56f9d2f654b90b5ed912191f61d4c4b" data-origin-width="1538" data-origin-height="1346"><div class="figcaption">모짜리젤라 슬라이스 / 체다맛(Gusto Saporito)과 바질맛(Basilico) - 슬라이스 형태로 빵에 얹어먹을 수 있는 것</div></div><p style="text-align: center;"> </p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="비건 치즈의 새로운 도전- 모짜리젤라(Mozzarisella)를 만나다." data-og-description="비건 식재료와 음식이 지난 몇 년간 한국에서 크게 대두되기 시작하면서 외국 마트의 치즈 코너에 전용으로..." data-og-host="blog.naver.com" data-og-source-url="https://blog.naver.com/yogihut/222558767673" data-og-url="https://blog.naver.com/yogihut/222558767673" data-og-image="https://scrap.kakaocdn.net/dn/dR5O8r/hyMdxxaCMD/kKSH1bkGTWjU2r8NcEKIAK/img.jpg?width=743&height=499&face=0_0_743_499"><a href="https://blog.naver.com/yogihut/222558767673" target="_blank" data-source-url="https://blog.naver.com/yogihut/222558767673"><div class="og-image" style="background-image:url(https://scrap.kakaocdn.net/dn/dR5O8r/hyMdxxaCMD/kKSH1bkGTWjU2r8NcEKIAK/img.jpg?width=743&height=499&face=0_0_743_499)"></div><div class="og-text"><p class="og-title">비건 치즈의 새로운 도전- 모짜리젤라(Mozzarisella)를 만나다.</p><p class="og-desc">비건 식재료와 음식이 지난 몇 년간 한국에서 크게 대두되기 시작하면서 외국 마트의 치즈 코너에 전용으로...</p><p class="og-host">blog.naver.com</p></div></a></div><div class="figure-html" data-ke-type="html" data-source="<center> <img width="15" class="txc-image" src="http://cfs7.planet.daum.net/upload_control/pcp_download.php?fhandle=NURSQmdAZnM3LnBsYW5ldC5kYXVtLm5ldDovODc0Nzc3Mi8wLzEuZ2lmLnRodW1i&amp;filename=1.gif"> &nbsp; <span style="font-size: 13pt;"><font color="#999999" face="굴림"> Comptine d'un autre été, l'après-midi · Yann Tiersen </font></span> <iframe width="0" height="0" src="https://www.youtube.com/embed/oOUkIdOnEPM?amp;autoplay=1" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> </center>"><div data-ke-class="article"><center> <img width="15" class="txc-image" src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs7.planet.daum.net%2Fupload_control%2Fpcp_download.php%3Ffhandle%3DNURSQmdAZnM3LnBsYW5ldC5kYXVtLm5ldDovODc0Nzc3Mi8wLzEuZ2lmLnRodW1i%26filename%3D1.gif">   <span style="font-size: 13pt;"><font color="#999999" face="굴림"> Comptine d'un autre été, l'après-midi · Yann Tiersen </font></span> <iframe width="0" height="0" src="https://www.youtube.com/embed/oOUkIdOnEPM?amp;autoplay=1" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> </center></div></div>