Mozzarella Cheese The most authentic mozzarella cheese comes from Water Buffalo which were imported to Italy from Asia. Here's an Italian milkmaid circa 1920's. A coagulant is added to the milk and mixed by hand to produce curds. Boiling water is poured over the curds which melts and  blends them into a rubbery mixture. Stirred with a paddle and a bowl, the experienced cheese maker knows when it is ready. The cheese should be stringy and rubbery but not tough. Here the cheese is being shaped into individual balls which will be cooled in salted water before packaging. Hunks of mozzarella cheese will melt and spread out  on the pizza  in the oven.