The name ‘mozzarella’ comes from the Italian word ‘mozzare’, which means ‘to cut off cleanly’. This cutting is based on the special production process, which also results in the cheese’s stringy texture.
In this traditional ‘filata’ process, local milk is heated until the curd forms. After being scalded with hot water, the elastic mass is kneaded, stretched and cut into portions.
Finally, we shape the characteristic balls, which acquire their firm texture and delicate freshness in a cold salt bath.
