The story of mozzarella is deeply rooted in Italian tradition and dates back over a thousand years. Its origins are believed to trace to the Campania region of southern Italy, particularly in and around Naples, where it was first made from the rich, high-fat milk of water buffaloes.

Legend and History

One popular legend suggests that mozzarella was discovered by accident when curds fell into hot water at a cheese factory near Naples, creating a stretchy, elastic cheese. However, historical records indicate that as early as the 12th century, monks from the San Lorenzo Monastery in Capua (near Naples) were offering a cheese called mozza or mozzarella to passing pilgrims. The name comes from the Italian verb “mozzare,” meaning “to cut,” referring to the way the cheese is hand-shaped into balls.

Buffalo vs. Cow's Milk

Originally, mozzarella was made exclusively from water buffalo milk, as these animals were introduced to Italy centuries earlier, possibly by the Lombards or the Normans. Buffalo milk was prized for its high fat and protein content, making the cheese exceptionally creamy and flavorful. However, due to the scarcity of water buffalo outside Italy, cow’s milk eventually became more commonly used, leading to fior di latte mozzarella (cow’s milk mozzarella).

Mozzarella’s Rise in Popularity

For centuries, mozzarella remained a regional specialty, as it was highly perishable and difficult to transport. But with advancements in refrigeration in the 20th century, mozzarella spread across Italy and the world, becoming a staple in Italian cuisine—especially in dishes like Caprese salad, lasagna, and pizza.

Today, mozzarella remains a symbol of Italian culinary heritage, with Mozzarella di Bufala Campana DOP receiving protected designation of origin (PDO) status, ensuring it is made in traditional ways in specific regions of Italy. Whether fresh or aged, mozzarella’s journey from a medieval monastery to global fame is a testament to its timeless appeal.