Mozzarella Cheese: The Beloved Italian Classic

Mozzarella cheese: Quick guide

Mozzarella is one of the most recognizable cheeses in the world. The Mediterranean beauty is prized for its delicate flavor, creamy texture, and signature stretch. Originally from southern Italy, mozzarella has become a staple in cuisines worldwide, gracing everything from Neapolitan pizzas to fresh caprese salads. This post dives into what makes mozzarella special, how it’s made, the different types, its nutrition, storage tips, and perfect pairings.

🧀 Origin and history

Mozzarella traces its roots back to Campania, Italy, particularly around Naples. Traditionally made from water buffalo milk, mozzarella di bufala remains a protected delicacy under Italian and EU laws (PDO – Protected Designation of Origin).

The name “mozzarella” comes from the Italian word mozzare, meaning “to cut off,” referring to the process of hand-cutting curds during production.

Today, most mozzarella sold worldwide is made from cow’s milk (fior di latte), offering a more accessible, milder alternative to the rich, tangy buffalo version.

🧩 How mozzarella is made

Mozzarella’s magic lies in its pasta filata (stretched curd) technique, which gives it that characteristic stretchiness. Here’s how it’s typically made:

• Curdling: Milk is heated and mixed with rennet and starter cultures to form curds.

• Cutting the Curds: The curds are cut and gently heated until they separate from the whey.

• Stretching: The curds are placed in hot water and stretched repeatedly until smooth and elastic.

• Shaping: The soft cheese is molded into balls or logs.

• Brining: The finished mozzarella is soaked in brine to enhance flavor and preserve moisture.

• Packaging: Fresh mozzarella is often packed in its liquid (whey or water) to maintain softness and freshness.

🧾 Types of mozzarella

Here’s an overview of the most common types of mozzarella you’ll find today:

⚖️ Nutritional value

Mozzarella offers a good balance of protein, fat, and calcium — making it both satisfying and nourishing.

• Protein: Around 6–8 grams per ounce

• Fat: 5–7 grams per ounce (higher in whole milk varieties)

• Calories: Roughly 70–90 calories per ounce

• Calcium: Excellent source, supporting bone health

• Sodium: Moderate levels, depending on type and brining

Health Note: Fresh mozzarella tends to have fewer calories and less sodium than processed low-moisture versions. It’s also rich in probiotics when made from unpasteurized milk.

🧊 How to store mozzarella

Proper cheese storage depends on the type of mozzarella you buy:

• Fresh Mozzarella (in brine or water):

  • Keep refrigerated in its liquid.

  • Consume within 3–5 days of opening.

  • You can extend freshness by replacing the liquid daily with salted water.

• Low-Moisture Mozzarella:

  • Store in an airtight container in the fridge.

  • Lasts up to 2–3 weeks unopened, or up to a week after opening.

  • Can be frozen for up to 3 months, though the texture becomes slightly crumbly.

• Buffalo Mozzarella:

  • Best enjoyed fresh, ideally the same day it’s opened.

  • Store submerged in its whey or brine, refrigerated, for no more than 2 days.

🍷 Pairings and complements

Mozzarella’s mild, milky flavor makes it an excellent base for countless pairings.

Best Pairings:

• Fruits: Tomatoes, peaches, melon, figs

• Herbs: Basil, oregano, thyme, mint

• Meats: Prosciutto, salami, grilled chicken

• Breads: Focaccia, ciabatta, crostini

• Wine:

  • Fresh mozzarella or burrata: crisp white wines like Sauvignon Blanc or Pinot Grigio

  • Smoked mozzarella: light reds such as Chianti or Pinot Noir

  • Buffalo mozzarella: dry rosé or sparkling Prosecco

💭 Final thoughts

Mozzarella remains one of the most versatile and universally loved cheeses. Whether melted atop pizza, layered in lasagna, or enjoyed fresh with ripe tomatoes and basil, it delivers comfort, texture, and that unmistakable stretch. Its simplicity, paired with its subtle sweetness, explains why mozzarella remains a timeless favorite.