Mozzarella

Mozzarella is iconic in Italian culture, symbolizing culinary heritage and artisanal craftsmanship. It stars in the classic pizza Margherita and the vibrant caprese salad, both emblems of Italian gastronomy. Its protected status as Mozzarella di Bufala Campana underscores its cultural and regional importance, while its global popularity has made it a culinary ambassador for Italy, celebrated in food festivals, art, and popular media.

• Mozzarella di Bufala Campana is protected by the EU’s PDO designation, ensuring it is made only in specific Italian regions from buffalo milk.
• The name “mozzarella” comes from the Italian word for “to cut,” referencing the traditional hand-cutting of curds.
• Fresh mozzarella contains up to 60% moisture, giving it its signature softness and juiciness.
• Low-moisture mozzarella is the cheese of choice for most commercial pizzas due to its superior melting and browning properties.
• Mozzarella is sold in a wide array of forms, from small bocconcini to large balls, logs, and shredded varieties.

Mozzarella is traditionally made from water buffalo milk, imparting a rich, creamy flavor and soft texture. Today, cow’s milk is commonly used, especially outside Italy, producing a milder cheese known as Fior di Latte. The choice of milk source influences both taste and authenticity, with buffalo milk variants considered the gold standard for flavor and texture.

Mozzarella is crafted using the pasta filata or stretched-curd technique. After coagulating the milk with rennet, the curds are heated and repeatedly stretched and kneaded until they achieve an elastic, smooth consistency. The cheese is then shaped—by hand or machine—into balls, logs, or braids, and immersed in brine or whey to maintain moisture and freshness. Industrial production often uses pasteurized cow’s milk, while artisanal versions may employ raw buffalo milk.

Mozzarella’s texture is soft, moist, and distinctly elastic, allowing it to stretch and melt beautifully. The cheese is entirely rindless, featuring a smooth, glossy surface. Fresh mozzarella is juicy and tender, while low-moisture types are firmer and suitable for grating and baking.

Mozzarella is typically consumed fresh, within days of production, to preserve its delicate flavor and supple texture. Low-moisture mozzarella undergoes brief aging to reduce water content, enhancing its meltability and shelf life. Unlike aged cheeses, mozzarella’s flavor remains mild and milky, with minimal development over time.

• Classic pizza topping, especially for Margherita and Neapolitan styles
• Caprese salad with tomatoes and basil
• Lasagna and baked pasta dishes
• Sandwiches and panini
• Served fresh as a table cheese or appetizer

Mozzarella di Bufala Campana holds PDO (Protected Designation of Origin) status under the European Union, regulated by the Consorzio di Tutela Mozzarella di Bufala Campana and the EU PDO Registry. This designation ensures that only cheese produced in specific regions of Italy from buffalo milk can bear the name. Cow’s milk mozzarella (Fior di Latte) is not PDO-protected and is produced worldwide.

• Fresh balls (classic mozzarella)
• Bocconcini (small balls)
• Logs
• Treccia (braided)
• Low-moisture blocks
• Shredded mozzarella for cooking

• Pair with ripe tomatoes and fresh basil for a classic caprese salad
• Enjoy with crusty Italian bread or focaccia
• Serve alongside prosciutto or cured meats
• Complement with light, crisp white wines such as Pinot Grigio or Vermentino
• Try with sparkling water or mild lagers for a refreshing contrast

• Choose mozzarella that is moist, tender, and free from sour or rubbery odors.
• Fresh mozzarella should be stored in its brine or whey in the refrigerator and consumed within a few days for optimal flavor and texture.
• Low-moisture mozzarella can be kept refrigerated and used for baking or grating; reseal after opening to prevent drying out.
• Avoid freezing fresh mozzarella, as it can compromise texture and flavor.