Process for preparing fresh mozzarella in preserving liquid, with the same qualitative characteristics as mozzarella obtained from fresh milk. This process is characterized in that it contemplates, as single dairy component, curds coming from defrosting of individually frozen solid curd portions having parallelepiped form with longest side that has size smaller than 10 cm, preferably smaller than 5 cm, more preferably smaller than or equal to 2 cm. The defrosted curd is preferably steam-stretched in a suitable stretching machine. With this type of process, it is therefore possible to prepare the fresh mozzarella in preserving liquid in a place or nation or continent that is different from that of the curd production site, and hence it is possible to produce fresh mozzarella in preserving liquid anywhere and typically in countries where there is no abundance of milk, such as the countries of the Far East.
