Mozzarella is a traditional Italian cheese without aging with a delicate, refined milk taste and a fibrous, soft structure. It belongs to the pasta filata cheese family. Cheese is used to make appetizers, salads and as an ingredient for second courses. Mozzarella is one of the three ingredients of the national dish caprese, symbolizing the Italian flag: it combines slices of mozzarella with slices of tomatoes and basil leaves. Classic mozzarella (Mozzarella di bufala campana) is made from the milk of black buffaloes. The history of Mozzarella goes back to the Middle Ages: the first mention of mozza cheese dates back to the 12th century. The monks of the monastery of San Lorenzo in Capua offered pilgrims from the capital's Capitol to taste smoked cheese (provatura) from buffalo milk with bread, which they brought with them. They called this cheese "mozza". In 1570, the chef of the papal court, Bartolomeo Scappi (ital.Bartolomeo Scappi), for the first time applied the word "mozzarella" to fresh white cheese, which was fixed for him in the future. "Mozzarella is like milk snow" — that's how he described cheese in his famous cookbook. Mozzare in Italian means "cut", which refers to the method of preparation of this cheese. Until now, cheese factories, where cheese is processed manually, use the old "cut-off" method, where cheese makers tear off smaller round pieces from a large piece of cheese with their hands. An excellent source of protein, which is important for the functioning of muscles and the immune system. In addition, saturated fatty acids in the composition are sources of fat—soluble vitamins A, D, E, K. Mozzarella from Ko &Co is made exclusively by hand — this way a delicate layered structure is obtained, and when cutting cheese, a small amount of whey appears. We choose the best milk, so mozzarella gets a bright creamy taste and smell of natural fresh milk. It will give lightness and a stunningly delicate taste to any dish.