In ancient times, mozzarella was simply called “mozza”, because its manufacturing process ends with the cutting. It is a fresh cheese, to be consumed within 2-3 days, it is produced exclusively with whole milk from Campania buffalo, without the addition of cow's milk. Inside, the paste has a structure with thin leaves, free of defects and holes, when cut, serum “drops” are created that indicate the freshness and quality of the product. In addition to the classic tontant shape, there are other typical shapes such as tidbits, braids, beads, cherries and knots. The particular flavor of fresh milk is delicate, making it a unique fresh cheese.