Traditional mozzarella is one of the most beloved symbols of Italian cuisine. Made with fresh milk and crafted with skill, it has a soft texture and a delicate flavor that make it truly unique. Some prefer buffalo mozzarella for its richer, more intense taste, while others love cow’s milk mozzarella for its milder, sweeter notes. Today, with both artisanal and industrial production, the differences are clear: handmade mozzarella, made with high-quality milk and without rushing the process, has a completely different texture and flavor compared to mass-produced versions. It can be enjoyed on its own, with a drizzle of olive oil and fresh tomatoes, or used in more elaborate dishes like pizza or parmigiana. Either way, when it’s fresh and of good quality, it doesn’t need much to shine. How do you like your mozzarella?

How much do you love cheese? And how much would you love to learn how to make it, perhaps crafting the perfect stretchy mozzarella with your own hands? 🧀✨