is an authentic fresh, semi-soft cheese made from Italian water Buffalo milk by the “pasta filata” (shiny paste) method.
This dairy product has got unique features of the fresh milk produced traditionally with particular production methods in the regions of Campania, Lazio und Puglia.
The term “mozzarella” derives from “mozzare”, that means exactly in Italian language “to cut off”. The workers use their fingers to cut off (“mozzare”) the dough into equal balls.
It is often called the queen of Mediterranean cuisine, but also “white gold” or “pearl of the table”, in deference to the fine food and gustatory quality of the product.