A long Italian tradition

Mozzarella owes its name to the Italian verb “Mozzare” that is the act of cutting a piece of pasta filata shaping a Mozzarella.

The origin of Mozzarella dates back to the Middle Ages when the typical buffalo of the Neapolitan plain area produced a milk that, due to its slow transportation, arrived sour for the processing. This created a perfect curd to be stretched.

Galbani has been making authentic Italian mozzarella since 1956. Our brined mozzarellas all have a fresh, milky flavour and gentle, soft texture and are great in salads and sandwiches.

Galbani Mozzarella is so fresh because it needs just three hours to be produced.

To obtain a Galbani Mozzarella almost one litre of milk is required.

Galbani Mozzarella has a compact consistency, extremely stringy under hot temperatures, because it is stretched and slowly dripped for more than half hour before it is formed.

Galbani Mozzarella is the Mozzarella most sold in Italy.

The citric acid is one of the more diffused acids in nature, it is present in almost all the fruits (especially in the lemon which contains 5% - 7%), in the mushrooms, in the wine and even in the milk. Its use in the production of mozzarella replaces the milk enzymes. Because of this, Galbani Mozzarella is sweet and fresh.