The name mozzarella, comes from the Italian word “mozzare”, which roughly means “to cut off cleanly”. This cutting is based on a special production process, which also results in the fibrous structure.
For this, milk is heated up until it turns into curd. It then has hot water poured over it, it is scalded, resulting in a mass that is easy to mould. This paste is finally pulled, kneaded and then cut.
The typical balls are then shaped out of this cheese paste. For it to then become lovely and firm, it is placed in cold water first and then in the typical brine.