Originating from the Italian region of Campania, classic mozzarella is a soft white cheese with a stretched curd texture, traditionally made from domestic buffalo or cow's milk. In the agri-food industry, this variety of Italian cheese is produced wholly or partially from skimmed milk, resulting in a dietary variety with low fat content. But regardless of its fat content, mozzarella is produced using pure probiotic cultures and lactobacilli, without the use of citric acid, so its traditional Italian cheese taste is always perfectly authentic. This traditional product contains significant amounts of proteins, calcium, phosphorus, sodium, potassium, vitamins B and D, carbohydrates, sugars, and dietary fiber. When pressed, this cheese secretes "milk". Classic mozzarella is consumed as an appetizer, and is also used for salads and delicious casseroles, for preparing sandwiches and various Italian versions of bruschetta, for cooking meat and vegetable dishes, and, not least, for preparing several varieties of pizza. Classic mozzarella pairs wonderfully with olives, ham, pepper, basil, forest berries, dry white wines, or vermouth. Being a perishable product, classic mozzarella is stored mainly in brine, including in retail outlets.