Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to "pasta filata" family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages.
The cheese goes well in antipasti dishes, with salads, pastas, calzones, vegetables and various side dishes. It is also common in popular Italian dishes like lasagne and baked casserole. When used in cooking, heated mozzarella becomes slightly creamy. Buffalo mozzarella pairs with Beaujolais, Sauvignon Blanc and White.