Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means to cut). Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Mozzarella is traditionally produced solely from the milk of the domestic water buffalo. After curdling the product is drained and the whey discarded. The cheese is then stretched and kneaded to produce a delicate consistency .Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in crepes. When slightly desiccated (partially dried), the structure becomes more compact; then it is better used to prepare dishes cooked in the oven, for example lasagna. When twisted to form a plait it is called treccia. It is also available in smoked (called affumicata) and reduced-moisture packaged varieties.