Mozzarella

Mozzarella is a fresh cheese originating in Italy. Traditionally made from the milk of the water buffalo (mozzarella di bufala), it is now commonly produced from cow’s milk (fior di latte). It belongs to the pasta filata family of cheeses, formed by heating and kneading stretched curd into a smooth, elastic mass before shaping into balls or other forms.

Fresh mozzarella is soft and white, with a mild, milky flavor and a high moisture content. It is typically sold in brine, whey, or water to preserve moisture and should be kept refrigerated and consumed within a few days of purchase. In addition to the standard ball form, mozzarella is produced in various small forms such as bocconcini, ciliegine, and perline.

Mozzarella di Bufala Campana has Protected Designation of Origin status and is produced in Campania and surrounding regions from buffalo milk. Cow-milk mozzarella, commonly called fior di latte, is widely produced and sold around the world. There are also smoked varieties and lightly aged versions, though fresh mozzarella remains the most common.

Common culinary uses include melting on pizza and in insalata caprese, as well as in sandwiches and other dishes that benefit from its creamy texture. The cheese’s high moisture content gives it a tender bite when fresh, but it should be stored refrigerated and consumed promptly; freezing can affect texture.