The most famous fresh cheese in Italy, and in the world, is without a doubt mozzarella. Originally from Campania, it is also produced in other regions with cow's milk, buffalo milk, sheep’s milk, and even goat's milk. In the last two cases, it’s called mozzapecora.
Why mozzarella?
The name ‘mozzarella’ derives from the processing of traditional pasta filata which is "cut" – meaning that the cheesemakers shape it into varying forms. Mozzarella obtained only with cow's milk are called fior di latte, because ‘fior’ indicates the chosen part of something (milk in this case).
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