Mozzarella takes its name from the decisive moment of its creation: the cut. Italian mozzarella is a diminutive of mozza (a cut), from the verb mozzare (to cut off, to lop), likely descended from Latin mutilare (to mutilate, cut off). The name describes the cheesemaker's characteristic gesture of pulling and cutting the hot curd into individual portions — a technique that defines the pasta filata (stretched curd) family of cheeses.
The making of mozzarella is a tactile, hands-on process that has resisted full mechanization. After the curd is formed and acidified, it is immersed in hot water and worked by hand — stretched, folded, and pulled until it achieves the smooth, elastic texture that defines the cheese. The cheesemaker then tears or cuts (mozza) the curd into balls, which are dropped into brine. This stretching and cutting process must be performed at precise temperatures with exact timing
Traditional mozzarella di bufala is made from the milk of the Italian water buffalo (Bubalus bubalis), an animal introduced to Italy during the early medieval period — probably by the Normans, the Arabs, or possibly earlier. The water buffalo thrived in the marshy lowlands of Campania, Lazio, and Puglia, and their rich, high-fat milk proved ideal for cheesemaking. Mozzarella di bufala campana holds DOP (Denominazione di Origine Protetta) status under European Union law, restricting the name to cheese produced in specific regions using traditional methods.
The vast majority of mozzarella consumed worldwide, however, is made from cow's milk — properly called fior di latte rather than mozzarella. The industrial production of cow's-milk mozzarella, particularly the low-moisture variety developed for pizza, has made 'mozzarella' one of the most consumed cheeses on Earth. American pizza culture alone accounts for billions of pounds annually.
The word's entry into English came relatively late — 1911 — reflecting the timing of Italian immigration to the United States and the subsequent development of Italian-American cuisine. Pizza, the vehicle that carried mozzarella to global dominance, was itself a relatively obscure Neapolitan street food until the late 19th century.