The history of mozzarella cheese is deeply rooted in the culinary traditions of Italy, dating back to the early medieval times. Mozzarella, known for its delicate taste and elastic texture, originated in the regions of Campania, particularly around Naples, and is traditionally made from the milk of water buffalos herded in the marshlands of Campania and Lazio. This type of mozzarella is specifically known as “Mozzarella di Bufala” (Buffalo Mozzarella).

Origins and Early History

The word “mozzarella” derives from the Neapolitan dialect spoken in Campania and is related to the word “mozzare,” which means “to cut off.” This term refers to the method of making mozzarella by hand, where the cheese curd is heated in hot whey, then stretched and kneaded to reach its desired consistency before being cut or torn into individual balls.

Historical records suggest that mozzarella was first mentioned in a cookbook by Bartolomeo Scappi, a famous Renaissance chef, in the 16th century. However, its origins likely date back even further, to around the 12th century, when monks in the Monastery of San Lorenzo in Capua offered pilgrims a cheese called “mozza” along with a piece of bread.

Mozzarella di Bufala

The most prized variety of mozzarella is Mozzarella di Bufala, made from the milk of domesticated Italian water buffalos. This variety is celebrated for its rich flavor and creamy texture, which sets it apart from mozzarella made with cow’s milk. The tradition of using buffalo milk dates back centuries and is thought to have been introduced to Italy through the Indian subcontinent and the Middle East, although the exact origins remain a topic of debate among historians.

In 1996, Mozzarella di Bufala was granted Protected Designation of Origin (PDO) status by the European Union, recognizing its unique production methods and geographical origin. This designation helps protect the authenticity and quality of the cheese, ensuring that only mozzarella produced in specific regions of Italy using traditional methods can bear the name “Mozzarella di Bufala Campana.”

Modern Mozzarella

Today, mozzarella is produced and enjoyed worldwide, with variations including fresh mozzarella, low-moisture mozzarella (often used for pizza), and smoked mozzarella. While traditionally made from buffalo or cow’s milk, contemporary versions can also be found made from sheep or goat’s milk.

Despite its global popularity, traditional mozzarella production remains a cherished artisanal craft in Italy, with cheese makers (or “casari”) continuing to produce mozzarella using time-honored techniques. The cheese is typically consumed fresh, often within hours of production, to savor its characteristic flavor and texture.

Culinary Uses

Mozzarella is a versatile cheese that plays a central role in various Italian dishes, most famously pizza and Caprese salad. Its ability to melt and brown beautifully makes it a favorite topping for pizzas, while its mild, creamy flavor complements fresh tomatoes and basil in a Caprese salad.

Conclusion

The history of mozzarella cheese is a testament to Italy’s rich culinary heritage, tracing back centuries to the pastoral traditions of Campania. From its humble beginnings to its status as a staple of Italian cuisine and a beloved ingredient worldwide, mozzarella continues to be celebrated for its simple, yet exquisite, flavor and texture.