Most people encounter mozzarella as the stretchy topping on their pizza, but fresh mozzarella — mozzarella di bufala in particular — is an entirely different experience. Made from the rich milk of water buffalo, it has a porcelain-white exterior that gives way to a soft, milky interior that weeps buttermilk when sliced.
The art of making mozzarella lies in the pasta filata technique: the curds are heated in hot water and then stretched and folded until they achieve that characteristic smooth, elastic texture. A skilled mozzarella maker can shape a ball in seconds, tearing it from the stretched mass with a quick twist of the hand — the word mozzarella comes from mozzare, meaning "to cut."
Fresh mozzarella is best eaten within hours of being made. Pair it with ripe tomatoes, good olive oil, and fresh basil for a Caprese salad that showcases the cheese at its most sublime. No cooking required — just quality ingredients.