Known as Mozzarella Fresca in Italy where it originated, fresh mozzarella was first made with milk from the water buffalo. Hence it’s common name “Buffalo Mozzarella”.

Fresh Mozzarella is what is known as a Pasta Filata cheese; the curds are kneaded, then stretched and formed into balls or logs. It is not cured in brine or aged like the low-moisture mozzarella we are most familiar with, but rather eaten fresh. To maintain its freshness, the balls are submerged in water.

Fresh Mozzarella has a delicate, milky flavor and a soft, slightly elastic texture. It is delicious served with high quality, organic balsamic vinegar, roasted veggies (try eggplant and bell peppers) and fresh herbs.

Because cheese is essentially milk that is condensed it is important to mozzarella cheese made from organic milk, free from hormones.