Fresh mozzarella has been recognised as a
traditional speciality guaranteed (TSG) since 1996 in the
European Union. It is usually sold rolled into a ball that weighs around and measures about in diameter, although they may be as large as and have a diameter around . It is soaked in
salt water (
brine) or
whey when being stored. In Italy, the cheese is produced nationwide using Italian buffalo's milk under the government's official name , because
Italian buffalo are present in all regions. Only selected
PDO is a style made from the milk of Italian buffalo raised in designated areas of
Campania,
Lazio,
Apulia, and
Molise. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO: 1996) under
European Union law and UK law. A denser mozzarella is made by adding
citric acid and partly drying (desiccated). This is often used to prepare baked dishes, such as
lasagna and
pizza.
Sizes and shapes Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. are about the size of a hen's egg, and may be served whole as part of a composed salad or sliced for topping a small sandwich such as a
slider. ('small cherries') are cherry-sized. are the smallest commercially produced and are often added to salads or hot soups and pasta dishes just before serving. Bocconcini of water buffalo's milk are still produced in the provinces of
Naples,
Caserta, and
Salerno, as , in a process that involves mixing freshly produced
PDO with fresh cream. A PDO is also made, which is simply PDO, produced in the egg-sized format. When twisted to form a plait, mozzarella is called .
Low-moisture Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture mozzarella cheese. The
International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real mozzarella". Low-moisture part-skim mozzarella, widely used in the food service industry, has a low
galactose content, per some consumers' preference for cheese on pizza to have low or moderate
browning. Some
pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk.
Goat milk mozzarella was invented recently, and is produced in small quantities. Mozzarella is also sold smoked ().
Çaycuma and
Kandıra mozzarella cheeses are
Turkish cheeses made of buffalo's milk. ==Production==