Mozzarella is a "pasta filata", or spun semi-soft fresh cheese. Spinning refers to stretching and kneading the cheese curds in hot water. This gives the cheese curds their stretchy texture!

Mozzarella has been made in southern Italy since the 16th century. Traditionally, it is made from tasty water buffalo milk (Mozzarella di latte di bufala), and the highest quality and most highly regarded mozzarella comes from the Campania region - which has protected DOP status within the EU.

Fresh mozzarella is at its best on its own in salads, with bread, or on top of freshly baked pizza.