Mozzarella is a soft, milky, stretchy Italian cheese. It melts into the soft, gooey layer that defines pizza.
- Made from
- Buffalo milk or cow milk
- Origin
- Southern Italy (Campania)
- Texture
- Soft, springy, stretchy when melted
- Flavor
- Mild, milky, lightly tangy
- Types
- Fresh in brine, or low-moisture block
History
Mozzarella has been made in southern Italy for centuries, traditionally from the milk of water buffalo. The name comes from “mozzare”, meaning to cut off, describing how pieces are pinched from the stretched curd.
Where it comes from
Campania and nearby regions of Italy; mozzarella di bufala campana is a protected name.
Where it is used most
Margherita pizza, caprese salad, lasagna and baked pasta dishes, and sandwiches in Italy and worldwide.
Varieties and types
Fresh mozzarella (fior di latte or bufala) is soft and wet. Low-moisture mozzarella is firmer and melts and browns well for pizza. Burrata has a creamy center.
Flavor and how to use it
Drain and pat fresh mozzarella dry before topping pizza so it does not leave the crust wet. Tear rather than slice for rustic pieces.
Buying, storing and substitutes
Keep fresh mozzarella in its liquid in the refrigerator and use within a few days of opening. Low-moisture block keeps longer.
Good to know
Some mozzarella is made with animal rennet. Check labels for vegetarian versions.
Recipes that use it
Photo credit: Kampus Production on Pexels.