Mozzarella, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, … See more

After the curd heals, it is further cut into 1–1.5 cm (0.4–0.6 in) pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the … See more

Mozzarella received a traditional specialities guaranteed (TSG) certification from the European Union in 1998, and in 2022 the product specification was updated for the name … See more

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Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union, is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about … See more

Buffalo's milk
In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name mozzarella di latte di bufala, because Italian buffalo are present in all Italian regions. Only selected mozzarella di bufala … See more

• Bocconcini Information; Ingredients & Nutritional Info, Recipes, FAQ & More. Archived 27 March 2018 at the Wayback Machine
• Video Archived 14 April 2016 at the Wayback Machine. How Mozzarella Cheese is … See more