Fresh Mozzarella is delicate in texture and rich and creamy in flavor, and is formed into shapes specific to its use. First, a soft, fresh curd is produced from cow or buffalo milk. The curd is then pulled or ripped into strips and dunked into hot water, which allows the proteins to break down and stretch. A continuous back and forth, up and down method allows the curd to be fully stretched to create a large, smooth mass of Mozzarella. Salt is added, and the large mass is molded into various sizes and shapes. From a Caprese Salad of tomato and Fresh Mozzarella to Pizza Margherita, recipes are endless with this fine delicacy.

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