We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Mozzarella?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Mozzarella is a unique Italian cheese, traditionally made from the milk of the water buffalo, although sheep and cow milks are increasingly used due to the high demand for the cheese and the limited amount of water buffalo milk available. Mozzarella is a soft cheese, designed to be eaten fresh. Ideally, mozzarella should be eaten within hours of manufacture, and will taste the best if eaten within three days. With the advent of stabilizers, commercially processed mozzarella is available, although it bears no comparison with true, fresh mozzarella.

Mozzarella has been made in Italy for centuries, though it did not become a widely popular cheese product until the twentieth century, with the advent of refrigeration and rapid transit systems. Many cheese aficionados feel that the best mozzarella can only be found in Naples, where it is still hand made in the traditional way. However, numerous cheese makers and dairies all over the world make mozzarella, and the cheese is relatively easy to make at home as well.

Mozzarella usually comes suspended in a brine or oil solution to keep the cheese moist and fresh. It should be eaten within days, and is delicious melted on pizzas, sliced in rounds for salads, and in numerous other culinary applications. The cheese itself is very mild, tasting slightly tangy and slightly sweet, with strong milky overtones. Traditional mozzarella sometimes arrives oozing with milk. In addition to being sold in balls suspended in a solution, mozzarella is also formed into logs or ropes, which can be flavored with herbs or smoked.

Mozzarella is made by heating milk with rennet to form curds. The curds are separated from the whey and then cut to encourage additional drainage, before being allowed to sit so that they reach a pH of at least 5.2. Then the curds are checked to see if they are ready to “spin” by being dropped into hot water. The curds should soften and start to form strings, indicating that they are ready to be kneaded. If the curds break, they are not acidic enough and should be left to sit longer.

If the curds are ready to spin, they are broken up into small chunks while hot water is poured over them, and then kneaded. The mozzarella will start to form thin shiny layers as it is folded over on itself, ultimately ending in a shiny, tight ball of cheese which will break apart easily when pulled. If forming into braids or ropes, the cheese is kneaded into long strips where are then woven. The mozzarella is plunged into a cold bath to retain its shape, and then can be stored in brine or oil for a few hours before being eaten.

Commercial mozzarella is made in much the same way, but stabilizers have been introduced so that the cheese does not turn too stringy or mushy as it sits. Commercial mozzarella is often much more dry than traditional style, and is often slightly rubbery. It is certainly adequate for some uses, but if fresh mozzarella is available or cooks have the time to make their own, this is preferred.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon154093 — On Feb 19, 2011

Always look for mozzarella di bufala from Campana in Italy. That is real mozzarella,cows milk mozzarella will obviously taste different. --An Italian

By anon142544 — On Jan 13, 2011

Can anyone tell me why some fresh mozzarellas are so flavorful and others unbearably bland? Is the flavor tied to salt content? I cannot discern good from bad in my specialty stores. Is there a way to tell that is better than my buy and try methods? Thanks!

By bookworm — On Jun 21, 2008

When using mozzarella in pasta dishes, I have read that cutting and freezing the cheese for 10 minutes before mixing it with warm pasta will yield a less mushy, rubbery texture.

The handmade, packed in water mozzarella, found in specialty stores, does not need to be put in the freezer.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.