Related Resources • Preparing a Cheese Board • Mozzarella Links • Cheese Recipes

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Country and Region of Origin: Italy

Type of Cheese: Originally made from the milk of water buffaloes, it is now almost always made from cow's milk through the process of pasta filata. In this process the the curd is dipped into the hot whey and then kneaded and stretched. One of the easiest cheeses for the home cheese maker.

Texture: The fresh version is very soft, the string-type is semi-soft.

Rind: None.

Tasting Notes: This is a mild, milky, creamy cheese, especially the fresh mozzarella. The string-type can be a little salty.

Wine Pairing: Pair with a light Chardonnay, Sauvignon Blanc or Pinot Noir.

Serving Suggestions: This is the classic pizza cheese. But it's also famous in the popular Caprese salad with tomatoes and basil (as shown in the picture above). Many pasta dishes include mozzarella, too. But I'd just as well eat a slice all by itself or with a good piece of Italian bread.