Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means “to cut”):

  • Buffalo Mozarella, made from domesticated water buffalo milk
  • mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow’s milk
  • low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the foodservice industry
  • smoked mozzarella

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day 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 keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.

Cheesemaster’s note: I was asked recently, if Mozzarella is a curd. Maybe it has, I don’t know, I can’t recall if I’ve ever experienced such a thing.

If Mozzarella has occurred to anyone, I’d like to hear of it.