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Slices of fresh mozzarella cheese on a wood cutting board.
Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"):
Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk
mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk
low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the foodservice industry
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza and several pasta dishes, such as lasagne, or served with sliced tomatoes and basil in Insalata caprese.