Mozzarella Cheese

Mozzarella cheese is a soft to semi-soft white cheese formed into balls, logs, or blocks. It melts into long, elastic strands with a clean, milky flavor; cooks use it to top pizza, layer lasagna, and slice into salads; it’s sold fresh in brine or as low-moisture blocks and shreds. Many versions use animal rennet, while some use microbial rennet, so vegetarian suitability varies.

Developed in southern Italy as a pasta filata cheese, with buffalo-milk mozzarella di bufala and cow’s-milk fior di latte. The technique spread across Italy and worldwide, where low-moisture styles became standard for baking and pizzerias.