Mozzarella

Mozzarella is an unripened cheese now produced all over Italy and beyond, but originating in Latium and Campania and properly made from water buffaloes’ milk. Nowadays cows’ milk is more commonly used although, in southern Italy, some cheese is made using a mixture of both milks. Mozzarella — traditionally shaped into balls – is white and spongy with a mild, creamy-sour flavor. Cows’ milk varieties are sometimes blander and more rubbery than the authentic Mozzarella di Bufala. In Italy, the cheese is kept in whey and sold from the bowl. Mozzarella, which becomes stringy and elastic when cooked, is a standard ingredient of many Italian dishes as well as the classic cheese for topping pizza.