Mozzarella is a generic term for the several kinds of, originally, Italian fresh cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare actually means "to cut"): mozzarella di latte di bufala made from unpasteurized water buffalo's milk; mozzarella di bufala campana made only from Campania's buffalo milk; mozzarella fior di latte made from fresh pasteurized or unpasteurized cow's milk; and mozzarella made from mixtures, sometimes smoked, and those stored in preservatives.[2]
Fresh mozzarella is usually served on the day it is made as it does not keep beyond 12 or 24 hours. Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds), lasagna, or served with sliced tomatoes and basil in Insalata caprese.