Mozzarella represents one of the most famous and worldwide appreciated Italian cheese of all times. It has its origins in Southern Italy during the Middle Ages and since then, it’s soft and milky past has conquered the hearts of thousands of people all over the world. The name Mozzarella finds its origins from the Italian term “Mozzatura”, word that resembles the art of creating this special cheese, starting from stretched paste that is broken off by the cheese maker using the thumb and the index.This ancient and artisanal technique is nowadays replaced by modern industrial technologies that have changed the whole production process, managing to allow greater and more standardized production, guaranteeing that hygiene and health regulations are respected throughout all the production.To obtain Mozzarella, calf rennet and milk enzymes are added to pasteurized cow’s milk and left to coagulate at 34°C – 38 °C. The “curd” that forms is broken down and left to acidify under whey; this phase is particularly important as the duration of the acidification is what produces the specific characteristics of Mozzarella di vacca.