The mozzarella is a fresh white dough spun cheese with a soft and slightly acid taste. It is kept in its whey in order to protect all its qualities. Originally of buffalo milk, 90 % of the production is today made from cow milk. The name “mozzarella” is coming from the verb “mozzare” which means cutting the dough spun manually between the index and the thumb to give the cheese its size and its definitive form. In Italy, the mozzarella is the most consumed cheese cold as well as hot. This cheese is used in the composition of numerous salads such as the Caprese (mozzarella, tomatoes, fresh basil, olive oil, salt and pepper) or to garnish pizzas.