You are soft and open, and wonderfully international. You prove that new traditions can taste as good as old ones.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Milk
- Buffalo milk (most mozzarella today is made from cow’s milk)
- Type
- Fresh cheese, kneaded in hot water
- Best for
- Salads, pizza, gratins
Source: api.swissmilk.ch · Last checked 28.10.2026
Taste and texture
Mozzarella has a neutral taste and a white, elastic, moist texture that forms layers and has no holes.
How to eat it
The neutral taste goes with almost anything: salads, pizza, gratins. Mozzarella also comes as pearls or sticks, or ready grated.
Did you know?
Mozzarella was originally made from buffalo milk. Today most of it is made from cow’s milk, which makes buffalo mozzarella the original version.
Buffalo or cow’s milk mozzarella?
Mozzarella started out as a buffalo milk cheese. Today most mozzarella is made from cow’s milk, so the buffalo version is the original and the cow version is the everyday one.
How to keep it
Keep it in its liquid in the fridge and eat it soon after opening.
Questions about Swiss Buffalo Mozzarella
How is mozzarella made?
The curd is cut into grains and kneaded in hot water until it forms a compact mass. After shaping, it cools in a water bath.
Is buffalo milk used in Switzerland?
Yes. Besides cow’s milk, Swiss cheesemakers also use goat’s, sheep’s and buffalo milk.