Mozzarella

The name “mozzarella” is derived from the Italian verb, mozzare (to cut off), which describes how the cheese is torn into pieces during the production process. Mozzarella hails from southern Italy and is traditionally produced from water-buffalo milk. Also known as pasta filata, mozzarella is a fresh pulled or spun curd cheese. As early as the thirteenth century, the monks of San Lorenzo in Capua distributed mozza and bread to pilgrims. During World War II, the Nazis destroyed the majority of Italy’s water-buffalo herds. Although new animals were imported, cow’s milk is now used as well to produce mozzarella.