Legend has it that the first Mozzarella was made in ancient Roman times, when cheese curds accidentally tumbled into a bucket of hot water in a cheese factory near Naples, Italy. Originally, Italians ate Mozzarella as a soft, fresh cheese made from the rich milk of water buffalos-hence the name Buffalo Mozzarella. Later, cheese-makers created low-moisture Mozzarella, made with part skimmed milk and which had a longer shelf life and became the quintessential pizza cheese. Mild and white in color, it is made by the special pasta filata process.

Mozzarella’s excellent melt and unique stretch comes from being made through the pasta filata process—the curds are dipped in hot water then stretched into strands and formed into a balls. It is great with any pasta or melted in a torta.

Cacique