Fresh Mozzarella (cow and bufala)
Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffaloes, a fairly rare and expensive commodity. As a result, most of the Mozzarella cheeses available now are made from cow’s milk.
Mozzarella is a traditionally southern Italian cheese made from Italian buffalo’s milk by the pasta filata method. Mozzarella received a In Italy, mozzarella made from the milk of the Italian water buffalo is an important variety; the Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU’s Protected Designation of Origin classification and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.
Fresh mozzarella is generally white, but may vary seasonally, to slightly yellow, depending on the animal’s diet.
Mozzarella of several kinds is used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad. Mozzarella, derived from the Neapolitan dialect spoken in Campania, is the diminutive form of mozza (“cut”), or mozzare (“to cut off”) derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk”.