Everything About Mozzarella

Mozzarella is a fresh Italian cheese made using the stretched curd method, in which the curd is heated and then stretched until it reaches a soft, stringy texture. The term actually covers a whole family of cheeses: fior di latte made from cow’s milk, buffalo mozzarella made from water buffalo milk, burrata, stracciatella and scamorza. Each one has its own origin, production method and typical use.

The origin and history of mozzarella

The story of mozzarella begins with the arrival of the water buffalo in Italy, around the twelfth and thirteenth centuries, notably following land drainage works in the lower Tyrrhenian area that created wetlands suited to the animal. The name mozzarella comes from the Italian verb mozzare, meaning to cut off, referring to the traditional gesture of the cheesemaker who cuts the stretched curd by hand to form each ball.

The earliest written records of the cheese date back to the twelfth century, in monastic registers from Capua that mention offerings of a cheese called mozza. Another reference, mozzarella aversana, appears in the early fifteenth century. In the eighteenth century, the Bourbon kings had a royal buffalo farm built at Carditello, complete with its own dairy, which helped structure production in the Campania region.

This region, around the provinces of Caserta and Salerno, remains the historic birthplace of buffalo mozzarella today.

The craftsmanship: stretched curd cheese

All mozzarellas belong to the pasta filata family, the Italian term for stretched curd cheese. The principle stays the same regardless of the milk used.

The milk is first acidified with natural ferments, at a temperature between 33 and 39 degrees Celsius, then coagulated with rennet. The resulting curd is cut into small, walnut sized pieces and left to mature for several hours. It is then plunged into very hot water, close to 95 degrees Celsius, where the cheesemaker stretches and works it by hand or with wooden tools until it becomes a smooth, elastic paste. The ball is then shaped between the thumb and index finger, the gesture that gives the cheese its name, before being cooled in a bath of cold water and salted.

For buffalo mozzarella from Campania, it takes about 4.2 liters of buffalo milk to produce one kilogram of finished cheese, which partly explains its higher price compared to cow’s milk mozzarella.

Protected designations: PDO, TSG and PGI explained

Three European protection schemes apply to the mozzarella family, and they do not protect the same thing.

Mozzarella di Bufala Campana holds a Protected Designation of Origin, or PDO, granted in 1996 after an earlier Italian national recognition in 1988. This designation protects both the geographical origin, limited to the provinces of Caserta and Salerno, certain areas around Naples, southern Lazio, northern Puglia and the municipality of Venafro in Molise, and the raw material, exclusively buffalo milk. In 2024, the protection consortium certified around 55,700 tonnes of production, of which nearly 40 percent was exported, with France as the top export market.

Mozzarella TSG, for Traditional Speciality Guaranteed, was also recognized in 1996, at the request of the Italian dairy association Assolatte. Unlike a PDO, it does not protect a geographical origin but a traditional production technique. It can therefore be made anywhere in the European Union, using either cow’s or buffalo milk, as long as the technical specification is followed. A cheese made using a different method can still be called mozzarella, just without the TSG logo.

Burrata di Andria holds a Protected Geographical Indication, or PGI, granted in November 2016. It requires the entire production process to take place within a defined area of Puglia, around the town of Andria.

Fior di latte mozzarella, stracciatella and scamorza currently hold no protected designation at European level. Their quality therefore depends mainly on the cheesemaker’s craftsmanship and the origin of the milk used.

The different types of mozzarella

What is fior di latte mozzarella

Fior di latte, literally flower of milk, is a mozzarella made from cow’s milk using the same method as traditional mozzarella. Historically, the word mozzarella referred only to the buffalo milk cheese. The term fior di latte came later to distinguish the cow’s milk version, which is now the most widely produced in the world and the most commonly used on Neapolitan pizza.

It contains about 62 to 65 percent water and is best enjoyed within three days of production. The regions of Campania and Puglia remain renowned for their fior di latte, particularly around Sorrento, Agerola and the Lattari mountains.

What is buffalo mozzarella from Campania

Mozzarella di Bufala Campana is made exclusively from Italian Mediterranean buffalo milk. Its very thin, porcelain white rind wraps around a paste made of thin layers, elastic and slightly stringy during the first eight to ten hours after production, then increasingly creamy afterward. When cut, it releases a little white, milky whey and gives off a delicate aroma of lactic ferments.

Nutritionally, it provides about 16.7 grams of protein and 24.4 grams of fat per 100 grams, with a very low lactose content, around 0.4 percent. It comes in various formats, from ten gram bocconcini up to braids weighing several kilograms.

What is burrata

Burrata was born in Puglia, in the town of Andria, in the 1920s, as a way to avoid wasting the mozzarella scraps left over from daily production. Some sources credit Lorenzo Bianchi, from the Piana Padula farm, with a more refined version of the cheese in 1956.

It consists of an outer shell of mozzarella, shaped into a pouch, filled with stracciatella and fresh cream. Traditionally, this pouch was closed with asphodel leaves and moistened with whey, forming the characteristic knot visible on top of the cheese. Burrata must be eaten very soon after production, generally within 24 to 48 hours, since it does not keep well even in the fridge.

What is stracciatella

Stracciatella is a fresh, stretched curd cheese made by hand shredding strips of mozzarella paste and mixing them with fresh cream. Its name comes from the Italian verb stracciare, to tear, referring to this texture of fine shreds.

It originates from the province of Foggia, in Puglia, a somewhat unusual region for this type of cheese since buffalo farming has historically been more common on the Campania and Lazio side. Mixed with more cream and wrapped in a mozzarella pouch, it becomes the filling for burrata. Served on its own, it is best enjoyed in spring and summer, on toasted bread or alongside vegetables and cured meats.

What is scamorza

Scamorza is a stretched curd cheese made from cow’s milk, originating in southern Italy, particularly Puglia and Calabria. Unlike the mozzarellas above, it is not eaten fresh but lightly aged: after shaping, the cheese is tied around its upper third and hung to dry, giving it its characteristic pear shape.

It exists in a plain, white version and a smoked version, recognizable by its darker rind and more pronounced flavor. Its firmer texture compared to classic mozzarella makes it popular pan fried or baked, especially melted or gratinated on hot dishes.

How to choose, enjoy and store mozzarella

To fully enjoy a fresh mozzarella, it is best to take it out of the fridge about 30 minutes before eating, so it regains its soft texture and aroma. Once the packaging is opened, it should ideally be kept in its original liquid, a mix of water and whey, and eaten within 48 hours.

Freezing is possible, including for burrata, provided the cheese is sliced first and thawed slowly in the fridge, avoiding any thermal shock that would damage its texture. Scamorza, being firmer and lightly aged, generally keeps longer than fresh mozzarellas.

For pregnant women, mozzarella sold in France is almost always made from pasteurized milk, which makes it safe to eat, since pasteurization destroys listeria. It is still recommended to check for the words pasteurized milk on the packaging, especially for artisanal or counter sold mozzarellas, and to favor cooking above 70 degrees Celsius when the origin of the milk is uncertain.

Frequently asked questions about mozzarella

What is the difference between mozzarella and burrata?

Mozzarella is a solid cheese with a uniform, stretched curd paste. Burrata is a mozzarella pouch filled with stracciatella and cream, which gives it a much runnier, more indulgent center.

Can you eat mozzarella during pregnancy?

Yes, as long as it is made from pasteurized milk, which is the case for almost all mozzarella sold in French supermarkets. It is advisable to check the label for artisanal versions.

Which mozzarella should you choose for a Neapolitan pizza?

Neapolitan pizza makers traditionally use fior di latte made from cow’s milk, which contains less water than buffalo mozzarella, helping to prevent the dough from becoming soggy during baking.

Is buffalo mozzarella better than fior di latte?

Both cheeses are made using the same method but have different profiles. Buffalo mozzarella, richer in fat, offers a more pronounced flavor and creamier texture, while fior di latte, lighter, is valued for its mildness and versatility in the kitchen.

How long does opened mozzarella keep?

Generally 48 hours in the fridge, provided it is kept in its original storage liquid.

The 10 best mozzarella brands to know

This selection is not an official or certified ranking, but an editorial selection by the Mozza Lovers team, built from published consumer tests, the reputation of each cheesemaker and their track record. It deliberately mixes major Italian houses, artisanal producers and a French professional supplier, to cover both supermarket shopping and the needs of restaurant professionals.

Fattorie Garofalo. Founded in 1962 in Capua, this house has become one of the largest producers of Mozzarella di Bufala Campana PDO, with seven farms and three production sites. It actively supported the PDO designation obtained in 1996.
Casa Azzurra. This buffalo mozzarella PDO was named the best mozzarella tested by the French magazine 60 Millions de Consommateurs in 2022, among 18 supermarket references, for its creamy texture, pronounced flavor and short, three ingredient composition.
Vannulo. An organic buffalo farm located in Paestum, with its own dairy and tasting area on site. A reference for lovers of high end buffalo mozzarella and an unmissable stop on the Paestum mozzarella trail.
Latteria Sorrentina. An artisanal dairy founded in 1880 in Sorrento, specialized in fior di latte and listed as an official supplier by the Associazione Verace Pizza Napoletana, the body that certifies traditional Neapolitan pizza makers.
Casa Madaio. A family affinage house passed down through four generations, specialized in buffalo mozzarella PDO and burrata, widely distributed in France through cheesemongers and fine food shops.
Caseificio Montrone. A Puglia dairy whose flagship product is Burrata di Andria PGI, one of the historic references for this cheese in its area of origin.
Galbani, Santa Lucia range. A subsidiary of the Lactalis group, Galbani remains one of the most widely distributed mozzarella brands in supermarkets, in both fior di latte and burrata, with a long standing presence on the French market.
Zanetti. Another well established Italian brand in supermarkets, consistently well rated in consumer comparisons for its melting buffalo mozzarella and simple composition.
Brimi. A dairy cooperative from South Tyrol, in northern Italy, whose fior di latte is made entirely from locally collected milk, a distinctive feature for a region better known for its mountain cheeses than for mozzarella.
Mozzarun. A French supplier of ultra fresh mozzarella for professionals, chefs, pizza makers and restaurateurs. Its range covers buffalo mozzarella, fior di latte, burrata, stracciatella and scamorza, with truffle variations, and it works on made to order production rather than permanent stock, designed to meet the specific needs of restaurant professionals.

To go further, discover our selection of the best places to eat mozzarella around the world.