Unlike most other cheeses, mozzarella is not aged and so its best eaten fresh, ideally just mere hours after it is made. The process of making mozzarella is traditionally called pasta filata. In 1998 the method was granted a Traditional Specialities Guaranteed certification from the EuropeanUnion ensuring that Mozzarella can only be made according to the traditional recipe.
It begins with milk, either cows or buffalo, being incubated with a whey starter that contains bacteria. Then a set of complex enzymes called the rennet is added to the whey and heated until the substance becomes elastic and forms strings. These strings are then stretched and kneaded until they form round fresh mozzarella balls.
