If you store mozzarella in the refrigerator, remove it long before serving in order to eat it at room temperature.

Still Fresh?
You can tell if the cheese is fresh by cutting it. If the cheese let’s out a few droplets of whitish whey when you cut it, it is fresh.

Only a packaged product (bags, trays, cups, etc.) bearing the seal (with legal indications in the lower section) and indicating the term Mozzarella di Bufala Campana (buffalo mozzarella of Campania) followed by Denominazione di Origine Protetta (Protected Designation of Origin).

Mozzarella should be porcelain-white in colour, with a smooth surface, elastic consistency.

It’s flavour is decisive but delicate.

 We recommend eating it the same day it’s purchased or storing it - in its preserving liquid - in a cool environment (10° - 17° C).

 The best way to enhance its characteristics is to eat it plain, or accompanied by tomatoes, cured ham (Italian appetizer) or white melon.

It’s excellent when diced and added (raw) to pasta salads.

If it has to be cooked, then pizza is its most traditional use.

 In Italy

Insalata Caprese
Buffalo mozzarella, vine ripe tomatoes, basil and olive oil

Dolce Latte Pizze
Pizza with caramelized onions, buffalo mozzarella (no tomato sauce)