Mozzarella is a mild, white fresh cheese made by a process called pasta filata. This means that the curd is dipped in hot whey and then stretched and kneaded until it becomes the desired consistency. It is often made with cow's milk but the most sought-after form is made from buffalo milk. Many of the water buffalo in Italy were slaughtered by the retreating Germans and it took some time for more buffalo to be acquired to replace them. There is a reviving interest in mozzarella di bufala as the herds increase. (PDO). Italians say you should never eat mozzarella more than 24 days old. Italian PDO requirements include the use of animal rennet, whereas English mozzarella is made with vegetarian rennet.
