• Mozzarella, a cheese originally made from buffalo milk, originated in Italy's Campania region. It gained global popularity through Italian cuisine, especially with the rise of pizza and lasagna.

• A complete protein, mozzarella also provides calcium, phosphorus and vitamins A and B12, and may contain probiotics – especially fresh, minimally processed varieties.

• Some individuals may be sensitive to its lactose or sodium content, and full-fat versions contain more saturated fat; part-skim options are healthier alternatives.

• Organic mozzarella does not contain synthetic hormones and pesticides and may have more omega-3s, making it a cleaner and more nutritious choice.

• Its mild flavor and meltability make it a staple in Italian, Mediterranean and other dishes.

Mozzarella cheese, with its soft, milky texture and delicate flavor, has transcended its Italian origins to become a global culinary staple. Beyond its reputation as the ultimate pizza topping, mozzarella boasts a surprisingly rich nutrient profile, providing essential protein, vitamins and minerals.

Brief history of mozzarella cheese

Mozzarella is a traditional Italian cheese that originated in the Campania region near Naples, where it was first made exclusively from buffalo milk. The name "mozzarella" comes from the Italian verb mozzare, meaning "to cut," referring to the method of hand-stretching and shaping the curd in hot water.