The term is wrongly used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut" also "to cut off") The only one called rightly "Mozzarella" is the one made from domesticated Italian buffalo's milk in Italy and from other types of buffalo's milk in many nations In almost all cases Italian breeders or entrepreneurs are the ones who have initiated production in other countries.