'Mozza' comes from the verb 'mozzare' meaning to cut off or remove and refers to the process of pulling small portions of the cheese from the main curd.

Don't be confused by 'fior di latte' which looks the same as mozzarella. Basically, it is, although the former is made from 100% cow's milk.

The real buffalo mozzarella must be produced following strict guidelines laid down by the 'Consorzio di Tutela' whose job is to guarantee the Mozzarella di Bufala Campana DOP status. What a nice website they have too (see below).

Although many bite sized 'bocconcino' are packaged and available in supermarkets the real mozzarella should be a ball at least 250gr in weight.

The cheese is always sold in water of cream to keep it as fresh as possible and should ideally be eaten within a couple of days.

Not many companies make mozzarella the old way these days and the give away is the pinch mark produced by the roller when forming the ball shapes, instead of those lovingly created by hand.

Also look out for the rare 'treccie' form of mozzarella from Caserta. The cheese seems hard but is packed with milk which oozes out as you eat it.

For mozzarella cheese festivals try: 5-8 August at FISCIANO (Salerno) & 3-8 August at NOVI VELIA (Salerno) It is possible to see the buffalo themselves and follow the production process first hand.

www.mozzarelladop.it

also see the very first pizza