milk mozzarella cheese
Good source of calcium and protein, with moderate fat content; fresh mozzarella contains higher moisture and lower caloric density than aged cheeses. Contains beneficial probiotics when made with live cultures.
About
Mozzarella is a semi-soft, elastic cheese of Italian origin traditionally produced from buffalo milk (mozzarella di bufala) or cow's milk. The name derives from the Italian verb "mozzare," meaning to cut, referring to the traditional method of stretching and cutting the curd during production. Characterized by its mild, delicate flavor and characteristic stringy texture when melted, mozzarella is made through a specialized process involving curd stretching (pasta filata technique) that creates its distinctive elastic, layered structure. The cheese has a pale white color and creamy, smooth surface, with a texture ranging from soft and moist (fresh mozzarella) to firmer and more uniform (low-moisture varieties). Buffalo mozzarella (mozzarella di bufala) is protected by PDO designation in Italy and offers richer, more complex flavor than cow's milk versions.
Fresh mozzarella varieties include fior di latte (made from cow's milk) and traditional buffalo mozzarella, often served as balls (bocconcini), cords (nodini), or braids (treccia). Low-moisture mozzarella, used primarily for cooking, has a higher melting point and superior browning characteristics than fresh varieties.
Culinary Uses
Mozzarella is fundamental to Italian and Mediterranean cuisine, most famously as the primary cheese component in pizza and lasagna. Fresh mozzarella is typically enjoyed at room temperature in simple preparations such as Caprese salad (with tomato and basil), dressed with olive oil and vinegar, or used as a topping for warm dishes just before serving to preserve its delicate texture. Low-moisture mozzarella is the standard cheese for pizza and baked pasta dishes, where its moisture content and mild flavor allow other ingredients to dominate; it also browns and develops a slight char when exposed to direct heat. Mozzarella serves as a binding agent in filled pastas, risottos, and arancini, and is stretched into mozzarella sticks for frying. Its neutral flavor profile makes it highly versatile across continental cuisines, appearing in sandwiches, casseroles, and contemporary fusion dishes.