Mozzarella is a spun-curd cheese of Italian origin made from buffalo milk. Mozzarella di Bufala Campana, produced in Campania with buffalo milk, has had a Protected Designation of Origin (PDO) since 1996. It is called Mozzarella di Bufala Campana.

The milk is first renneted. The resulting curd is cut and then soaked in very hot water (80-90°). It is then spun. After being spun, it is "mozzata" from which its name derives, that is to say "cut" to give it the right size. When it is cut by hand, it leaves a characteristic imprint.

Italians also emphatically call it "the queen of Mediterranean cuisine", "white gold" or "the pearl of the table".

Its texture : soft and creamy

Its flavor : sweet and tangy

Its taste : from lactic to nutty.