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Mozzarella is a stretched curd cheese of Italian origin made from buffalo milk. Mozzarella di Bufala Campana, produced in Campania with buffalo milk, holds the status of a protected designation of origin (PDO) since 1996. It is named after Mozzarella di Bufala Campana.
Rennet is added to the milk. The curd obtained is cut and then dipped in very hot water (80-90 °). It is stretched and kneaded and then it is "mozzata" (term from which its name comes from), that is to say "cut" to give it the right dimension. The cheese has a distinctive mark when it is cut by hand.
Texture: Supple and creamy
Taste: mild and sour
Flavor: From milky to nutty