Buffaloes are usually identified with the North American plains, but for centuries they have also roamed Italy, the birthplace of mozzarella, a cheese originally made from buffaloes’ milk. The name of the cheese is also Italian in origin, deriving from mozzare, meaning to cut off, and the diminutive suffix ella. The cheese therefore takes its name from how it was usually sold: a little piece was cut off from a larger wheel of cheese (although it is unclear why this action was associated specifically with mozzarella but not with the dozens of other cheeses also sold in “cuts”). Mozzarella was first referred to in English in the early twentieth century.
Prepare to savor the delicacy of Italian tradition a white cheese known as Mozzarella, crafted traditionally from the rich milk of buffalo. This exquisite cheese boasts a remarkably soft and moist texture, best enjoyed in its fresh and unripened state. Mozzarella finds its glorious place in the realm of pizzas, adding a tantalizing touch to these beloved creations. For those seeking a smoky twist, smoked Mozzarella delights with its golden-hued exterior. However, it is important to note that the landscape of Mozzarella production has evolved over time. Nowadays, cow’s milk is often used, allowing for wider production of this esteemed cheese outside of Italy, with the United States notably contributing to its popularity. Embrace the timeless allure of Mozzarella, whether enjoyed in its traditional buffalo form or in its diverse variations, as it continues to captivate cheese lovers around the globe.