The main ingredient in mozzarella cheese is primarily cow's milk; traditional mozzarella is made from water buffalo's milk, originating from Italy. The process involves curdling the milk using rennet, allowing the formation of curds, which are then drained and worked into a pliable mass. Moisture is crucial for mozzarella, giving it a unique texture that can be creamy and stretchy when melted. It is commonly used in dishes such as pizza and caprese salad, appreciated for its mild flavor and versatility in cooking.