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Mozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method. It originated in southern Italy.
Varieties of mozzarella are distinguished by the milk used: mozzarella fior di latte when prepared with cow's milk and buffalo mozzarella (mozzarella di bufala in Italian) when the milk of the Italian buffalo is used. Genetic research suggest buffalo came to Italy by migration of river buffalo from India in the 7th century CE.
Fresh mozzarella is generally white but may be light yellow depending on the animal's diet. Fresh mozzarella makes a distinct squeaky sound when chewed or rubbed. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in Vacuum packing. Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.
Mozzarella is used for most types of pizza and several pasta dishes or served with sliced and basil in Caprese salad.
In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name mozzarella di latte di bufala, because Italian buffalo are present in all regions. Only selected mozzarella di bufala campana PDO is a style made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, and Molise. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO: 1996) under European Union law and UK law.
A more dense mozzarella is made by adding citric acid and partly drying (desiccated). This is often used to prepare baked dishes, such as lasagna and pizza.
Ovolini are about the size of a hen's egg, and may be served whole as part of a composed salad or sliced for topping a small sandwich such as a slider. Ciliegine ('small cherries') are cherry-sized. Perlene are the smallest commercially produced and are often added to salads or hot soups and pasta dishes just before serving. These balls are packaged in whey or water, have a spongy Mouthfeel, and absorb flavours.
Bocconcini ('small mouthful'), sometimes called uova di bufala ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser. The Essential Fingerfood Cookbook, p. 40. Bocconcini of water buffalo's milk are still produced in the provinces of Naples, Caserta, and Salerno, as bocconcini alla panna di bufala, in a process that involves mixing freshly produced mozzarella di bufala campana PDO with fresh cream. A bocconcino di bufala campana PDO is also made, which is simply mozzarella di bufala campana PDO, produced in the egg-sized format.
When twisted to form a plait, mozzarella is called treccia.
Low-moisture part-skim mozzarella, widely used in the food service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate Food browning. Some derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk.
Çaycuma and Kandıra mozzarella cheeses are Turkish cheeses made of buffalo's milk.
Large quantities of mozzarella are exported internationally.
Within the city of Naples, there is a belief among part of the populace that the best mozzarella has "relaxed"; softened in the hours after being made. Schwartz reports that this does not seem to be believed by Campanians who live in the country, closer to dairy farms where the cheese is produced, where the cheese can be easily purchased while still firm.
Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months.
Different variants of this dairy product are included in the list of prodotti agroalimentari tradizionali (PAT) of the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), with the following denominations:
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