Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made.

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As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy.

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Today two types of mozzarella are produced in : Low moisture mozzarella that has a moisture content of less than 50% and high moisture mozzarella that contains more than 52%. The former has been available in grocery stores for years. This is the cheese that the huge factories produce for the pizza industry. Fresh mozzarella is different. It is soft and moist and more perishable.

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What distinguishes a superior fresh mozzarella from the rest of the pack? Taste above all. The cheese should taste fresh and reminiscent of milk. It should be mild and delicate. Some say it is bland, yet there is flavor. There should be a hint of sourness. If it tastes too tart or sour the cheese is past its prime. The color should be white; however, seasonally the cheese can be more yellow due to the cows' diet of grasses. 

 

The perishability of fresh mozzarella varies according to packaging. Vacuum sealing extends the shelf life dramatically.