Mozzarella

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"):

Left: Mozzarella cheese.

• Mozzarella di Bufala (buffalo mozzarella), 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 skim milk, and widely used in the foodservice industry
• smoked mozzarella

Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), sometimes up to 1 kilogram (about 12 cm diameter), and soaked in salt water or whey, sometimes with added citric acid, until sold.

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.
	Left: Insalata caprese, made from mozzarella, tomatoes, olive oil and basil.

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