Mozzarella

Mozzarella

What it is

Named for the gesture — mozzare, to lop off — as cheesemakers tear each ball from the stretched curd by hand. The everyday one is cow’s milk, which Italians call fior di latte to keep it apart from the buffalo original: milder, firmer and cheaper, and the one that melts on nearly every pizza in the world.

In the kitchen

Take it out of the fridge an hour ahead — cold numbs its milky perfume. Tear it, never slice it, and salt it just before serving.

Goes with

Tomato Basil Olive oil Prosciutto di Parma Peach Oregano

Also used with

Purple basil Soppressata Courgette flower Marjoram 'Nduja Semi-dried tomato

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