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Cheese-making had spread within Europe at the earliest level of Hellenic myth, and, had become a sophisticated enterprise by the time the ancient Rome came into being, when valued foreign cheeses were transported to Rome to satisfy elite's tastes.
The cheese, as the only form in which milk can be kept in a hot climate, is likely to have accompanied dairying from the outset. Since animal skins and inflated internal organs have provided storage vessels since ancient times for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of a ruminant, resulting in the milk being turned to curd and whey by the rennet remaining in the stomach.
By Roman times, cheese was an everyday food and cheese making a mature art.


Legend has it that mozzarella was first made when cheese curds accidently fell into a pail of hot water in a cheese factory near Naples...and soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale!

Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made. As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy. However, to this day it is widely known that the best and most highly prized

artisanal produced buffalo mozzarella is still found south of Naples near Battipaglia and Caserta where small factories continue centuries-old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy

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