Abstract Buffalo mozzarella cheese was first produced in Italy in the 12th century. It is a fresh cheese - stretched curd or “pasta filata”, produced after a short period of fermentation. Buffalo mozzarella cheese has a high consumer acceptance and is characterized with high value-add. In Latin America, it was firstly introduced to Brazil during the period of Italian emigration at the beginning of 20th century and today, almost all buffalo milk production in the country is used for the production of buffalo mozzarella cheese, especially as this cheese is increasingly participating in the international market.