It is a fresh spun paste cheese, characterized by a smooth uniform appearance, it is snowy white and has elastic consistency. Its taste is mild and delicate, its smell fresh and pleasant. Our dairymen’s ability gives it different shapes: bocconcino, nodino, treccia, treccina and fiordilatte.
Mozzarella is usually eaten as a fresh cheese, alone as starter (fiordilatte, for instance, typically sliced and seasoned with extra virgin olive oil and tomato, represents the basis to prepare the so called Caprese) or side dish served with main dishes. It is also a common salad ingredient.