Mozzarella is a soft, fresh Italian cheese traditionally made by stretching and kneading curd in hot water, a technique called pasta filata, which gives it its characteristic elastic, stringy texture.
It originated in southern Italy, in the Campania region, where the classic version, Mozzarella di Bufala Campana, is made from water buffalo milk and carries protected designation of origin (PDO) status. Cow's-milk mozzarella (sometimes called fior di latte) is far more common outside Italy and is what most supermarket and pizzeria mozzarella is made from; versions from sheep's or goat's milk also exist but are less common.
Mozzarella is a key ingredient in Italian dishes such as Caprese salad, pizza, and lasagna, valued for its mild, milky flavor and soft, melting texture. It is also widely used on sandwiches and salads and as a topping for baked dishes.