The market · Dairy and eggs · Southern Europe

Mozzarella

Fresh curd stretched in hot water and shaped — milky and soft, and best within a day or two of being made.

milky · fresh

What to do with it

Classics built on it
ItalianPizza napoletanaA soft round of long-risen dough, topped simply — tomato, mozzarella, basil, oil — and baked for about a minute in a wood-fired oven until blistered at the rim.No one here has made it yet

Kinds

Mozzarella di bufala
Buffalo milk, from Campania; richer and tangier.
Fior di latte
Cow's milk; the usual one on Neapolitan pizza.
Low-moisture
Firm, for grating and melting without water.

Goes with

tomatobasilolive oilanchovy

Knowing it

Where to buy
Italian delis, in its whey.
Worth knowing
Take it out of the fridge an hour before eating. For pizza, tear it and let it drain first.

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