Mozzarella

What is Mozzarella?

Mozzarella is a fresh, semi-soft cheese known for its smooth, elastic texture and mild, milky flavour. It is usually made from either cow's milk or the richer milk of the Italian Mediterranean buffalo. The cheese is white or sometimes light yellow, depending on what the animals have eaten. It is shaped into balls of various sizes, from small pearls to large rounds, and is often stored in brine or whey to keep it moist. When fresh, mozzarella is springy and squeaks slightly when chewed.

Where does Mozzarella come from?

Mozzarella has a long tradition in southern Italy, though its exact beginnings are not clear. The name comes from the Italian word for 'cut', which refers to how the cheese is portioned during making. Historical records mention mozzarella as early as the 16th century, and there are stories of monks offering it to pilgrims in the 12th century. The use of buffalo milk began after river buffalo arrived in Italy, likely from India, in the 7th century. Over time, mozzarella became popular across Italy and beyond.

How is Mozzarella made?

To make mozzarella, milk is curdled and the curds are cut and heated. Once the curds reach the right acidity, they are stretched and kneaded in hot water until smooth and shiny. The cheese is then shaped, usually into balls, and cooled in water before being stored in brine or whey. Fresh mozzarella is best eaten soon after it is made, but can be kept for up to a week if stored properly. Low-moisture versions are made by drying the cheese further, which helps it last longer and melt well on baked dishes.

How and when is Mozzarella eaten?

Mozzarella is enjoyed fresh on its own, in salads like Caprese with tomatoes and basil, or as a topping for pizza and baked pasta. It is also used in sandwiches and appetisers, sometimes paired with vegetables or cured meats. In Italy, some people prefer mozzarella that has softened after a few hours, while others like it firm and just made. When not eaten fresh, leftover mozzarella is often cooked in casseroles or fried.

Kinds of Mozzarella

There are several types of mozzarella, depending on the milk used and the shape. Mozzarella di bufala is made from buffalo milk, while fior di latte uses cow's milk. Smaller forms include bocconcini, ciliegine, and perlene, each named for their size. Some mozzarella is smoked for extra flavour. In Sardinia, Lazio, and Abruzzo, sheep milk is used to make mozzarella pecorella. Low-moisture mozzarella, often made from cow's milk, is common on pizza.

What Mozzarella means

Mozzarella is a symbol of Italian food culture and is protected by European Union law as a traditional speciality guaranteed (TSG). Certain types, like mozzarella di bufala campana, have protected designation of origin status. The cheese is listed among Italy's traditional food products, with regional varieties recognised by the government. Mozzarella is widely exported and is a key ingredient in many classic Italian dishes.

Questions people ask about Mozzarella

Good reading and sources

• Encyclopaedia BritannicaArticle

• Mozzarella on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data