mozzarella

Mozzarella is a semi-soft, spun-paste cheese originating from southern Italy, traditionally made from the milk of water buffalo (Bubalus bubalis), though cow's milk variants are now more common commercially. The cheese is characterized by its mild, delicate flavor and white color, with a smooth, elastic texture that becomes increasingly stringy when heated. The production process involves curdling milk with rennet, heating the curds, then stretching and folding the warm paste (hence "pasta filata") until it achieves its characteristic texture. Fresh mozzarella (mozzarella fresca) is typically consumed within days of production, while low-moisture versions can be aged slightly longer and are preferred for cooking applications.

Key varieties include fior di latte (made from cow's milk), mozzarella di bufala (the protected denomination from Campania made with buffalo milk), burrata (fresh mozzarella with a creamy center), and smoked varieties. The texture ranges from soft and pooling in fresh forms to firmer and more elastic in lower-moisture preparations.

Mozzarella is fundamental to Italian cuisine and has become globally ubiquitous in pizza, pasta dishes, salads, and baked preparations. Fresh mozzarella is typically consumed in simple applications—layered with tomatoes and basil in Caprese salad, torn over warm pasta, or served on its own with olive oil and herbs. Low-moisture mozzarella is the standard cheese for pizza production due to its superior melting properties and browning ability. The cheese also features in baked dishes like lasagna, arancini, and eggplant parmigiana, where its melting characteristics create strands and bind components together. Its mild flavor allows it to complement both acidic and savory ingredients without overwhelming dishes.