Mozzarella

Mozzarella is a semi-soft, non-aged cheese made by the pasta filata, or stretched-curd, method, originating in southern Italy, and comes chiefly in two forms distinguished by milk source, mozzarella fior di latte made from cow's milk and buffalo mozzarella made from Italian buffalo milk, with genetic evidence suggesting water buffalo reached Italy from India around the seventh century CE. Fresh mozzarella is white, sometimes with a light yellow tint depending on the animal's diet, and is known for squeaking distinctively when chewed or rubbed; because of its high moisture content it is traditionally eaten the day after making, though brined mozzarella keeps for up to a week or more when vacuum packed, and low-moisture shredded versions can last refrigerated for up to six months. It is the standard cheese for most pizzas and many pasta dishes, and is paired with sliced tomato and basil in Caprese salad.