Mozzarella

cheese · Italy · stretchy · dairy

Stretchy and Smooth. Mozzarella gets its special texture from a technique called pasta filata, which means 'stretched curd' in Italian. The cheese maker heats the curds and then stretches them over and over, kind of like pulling taffy, until they become smooth and stringy.

Born in Southern Italy. Mozzarella originated in the Campania region of southern Italy, particularly around Naples and the surrounding areas. It became so popular there that it's now one of Italy's most famous foods in the world.

Pizza's Best Friend. Mozzarella melts beautifully when heated, which is why it became the classic cheese for pizza. It gets all gooey and stretchy on top, making each bite delicious and perfect for pulling apart.

Made from Milk. Traditional mozzarella is made from the milk of water buffalo or cows. The cheese makers use special ingredients called rennet and cultures to turn the milk into curds that can be stretched.

Eaten Fresh. Unlike many other cheeses, mozzarella is not aged for years. It's best eaten fresh or within a few days, which is why it has such a soft, delicate texture compared to harder aged cheeses.