Mozzarella

Mozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method. It has a long history in southern Italy, although its precise origins are uncertain.

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-sealed packages. 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 tomatoes and basil in Caprese salad.