Mozzarella | |
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![]() Buffalo mozzarella | |
Country of origin | Italy |
Source of milk | Italian Mediterranean buffalo; cows in all 20 Italian regions; in some areas also sheep and goat |
Pasteurised | Depends on variety |
Texture | Semi-soft |
Fat content | 22% |
Certification | TSG: 1998 |
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Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, Neapolitan: [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy.
It is prepared with cow's milk or buffalo milk, taking the following names:
Fresh mozzarella is white, but the occasional yellow/brown color of mozzarella comes from the enzyme R110.[1] Due to its high moisture content, it is traditionally served the day after it is made[2] but can be kept in brine for up to a week[3] or longer when sold in vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed.[4]
Low-moisture mozzarella can be kept refrigerated for up to a month,[5] though some shredded low-moisture mozzarella is sold with a shelf life of up to six months.[6] Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.