Mozzarella cheese originated in southern Italy and was originally manufactured from buffalo milk.
As a prominent member of pasta filata, mozzarella cheese is distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water which imparts to the finished cheese its characteristics fibrous structure and melting and stretching properties.
Traditional Mozzarella cheese is consumed as a dessert or appetizer in combination with fresh vegetables and cure meat.
Fresh Mozzarella is usually eaten uncooked, where its delicate milky flavor and soft texture make it well suited for salads, and sandwiches.
The cheese is soft, unripened, pulled–curd cheese. Mozzarella is still manufactured in Italy, but the type of Mozzarella now widely manufactured around the world is made from pasteurized, partly skimmed cow milk and is often referred to as pizza cheese or in the United States, low moisture, part skimmed Mozzarella.
Mozzarella cheese
