Although in the past mozzarella was made only from buffalo milk, it is now made almost exclusively from pasteurized cow's milk.

Fresh mozzarella is recognizable by its white color and characteristic milky flavor. It owes its unique texture to a specific kneading technique: After a brief resting time, the curd is cut into grains and kneaded in hot water to form an easily-workable elastic mass. Freshly formed mozzarella balls are cooled in a water bath, then conditioned. The liquid in mozzarella packaging is a mixture of water and whey.

Of Italian origin, cow's milk mozzarella is no longer produced solely in Italy. With no specific regulations regarding the origin of the milk, it may be made anywhere in the world.