Mozzarella

Visit any Italian delicatessen and there’s usually the welcome sight of porcelain-white balls of mozzarella in a stunning range of shapes and sizes floating in tubs of whey or water. Mozzarella ranges from the single-bite globes known as bocconcini to the larger, cream-filled balls of burrata, and much more in between. Star of the show is mozzarella di bufala Campana (DOP), made with buffalo milk using a protected, age-old method. In fact, all mozzarella was once made with buffalo milk, but cows’ milk is now most common.