Where would we be without fresh mozzarella on our pizzas, in our Caprese salads, and for snacking? This Italian cheese was originally made from the milk of water buffalo. Because its original fresh unpasteurized form did not lend itself well to travel, it was initially a regional cuisine. Thankfully with the advent of pasteurization, refrigeration, and packaging, today, we can all enjoy this mild, milky, springy cheese.
Most mozzarella is either from cow’s milk or cow and goat’s milk (Mozzarella Fior di Latte). Although there are some very small-scale producers of US-made buffalo mozzarella (Mozzarella di Bufala), most of the traditional buffalo mozzarella is imported