莫萨里拉干酪（意大利语：Mozzarella，俗称水牛奶酪）是一种源自于意大利南部城市坎帕尼亚和那不勒斯的淡奶酪。最初的莫萨里拉是以水牛奶为主要材料的，但由于经济理由，现在的莫萨里拉大部分都已经改用牛奶制作了。

莫萨里拉干酪的颜色可以是纯白色，或者白中呈黄色。莫萨里拉奶酪的成熟期为1－3天，由于莫萨里拉奶酪的水含量十分高，新鲜莫萨里拉的保存期最多为7天，因此，新鲜的莫萨里拉奶酪很多时候也是在制造的那天被食用，为了方便保存，干了的莫萨里拉奶酪可以保存一个月。

莫萨里拉可以冷吃或者热吃，冷吃的话，莫萨里拉的口感和味道跟被切片的生番茄的口感和味道搭配起来非常可口。加热食用，柔软的质感令莫萨里拉在烤箱里可以慢慢融化在食物里。很多种类的披萨或意大利面（如千层面）也含有莫萨里拉奶酪。

Mozzarella (English /ˌmɒtsəˈrɛlə/; Italian: [mottsaˈrɛlla]) is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.