Fresh stretched curd cow’s milk cheese made in large and small balls, with a slightly tart flavour.
It is a fresh cheese traditionally made from Italian buffalo and later cow’s milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to cut”):
Mozzarella di Bufala (buffalo mozzarella), made from domesticated Italian buffalo’s milk in Italy and from other types of buffalo’s milk in many nations: in almost all cases Italian breeders or entrepreneurs started production in other nations.
Mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow’s milk.
Low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food-service industry.
Mozzarella
