Mussarela or Muçarela: Correct Spelling, Origin & Curiosities Explained

• Written by Jul, 9 2025
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Every pizza menu in Brazil seems to come with its own spelling of the country’s favorite cheese—sometimes “mussarela,” sometimes “muçarela.” If you've ever squinted at a sign and wondered which version is actually right, you’re not alone. The debate cuts through pizzerias, supermarkets, grammar guides and language nerd forums. But what’s behind this cheesy conundrum? Is there one golden rule for spelling this stretchy delight on a margherita pizza, or do both spellings have their place in Brazilian culture?

The Roots of the Cheese, and the Spellings

Dig into any pizza or pão de queijo in Brazil, and odds are, you’re tasting a cheese whose journey began centuries ago in southern Italy. Mozzarella, from the Italian “mozzare,” meaning “to cut off,” refers to the way this cheese is made—by cutting curds and stretching them. Italians call it mozzarella, with an unmistakable double “z” sound that rolls off the tongue. When Italians emigrated to Brazil in the late 19th and early 20th centuries, they brought their beloved cheese recipes along—plus their language.

The moment those words landed in Brazil, they got a local twist. Portuguese doesn’t have a “zz” sound like Italian or the same approach to double consonants—so “mozzarella” became “mussarela,” pronounced with a softer “s.” Over time, a second version, “muçarela,” started showing up. In Brazilian Portuguese, the letter “ç” (c-cedilla) is pronounced with an “s” sound, so the pronunciation stays close, but now the spelling looks unmistakably Portuguese.

So which spelling is right? The mussarela spelling is listed in most major Brazilian dictionaries and preferred by the language authorities like Academia Brasileira de Letras. But “muçarela” is still widely accepted by most people, and even newspapers like Folha de S. Paulo use it thousands of times a year. You can’t blame vendors who switch it up to suit local tastes.

How Official Language Rules Deal with Cheese

Okay, things might seem complicated, but there are actually some surprisingly clear rules. The spelling “mussarela” is the official recommendation in the main Portuguese dictionaries, like Michaelis, Houaiss, and Aurélio, and it’s favored by the Academia Brasileira de Letras (the country’s council for written Portuguese). The logic is that it fits the Portuguese system of writing; there are no c-cedillas in native words right before “a” since “c” alone never makes the “s” sound in this case, and the “zz” in Italian becomes a simplified “ss” in Portuguese.

But the rules get murky in real life. “Muçarela” isn’t technically wrong. Newspapers use it all the time; bakeries and pizzerias across Sao Paulo prefer the “ç” possibly because it makes the word look friendlier to Portuguese speakers. Sociolinguists have pointed out how the “ç” helps track pronunciation—making sure no one makes the word sound like “mukarela.” A poll by Globo in 2024 showed Brazilians split right down the middle, with 49% using “mussarela” and 48% “muçarela” (the rest just shrugged and asked for queijo instead).

Language isn’t static, after all. Newer versions spread through social media faster than molten cheese over hot pizza. Even the spelling “mozzarella” pops up, usually imported whole from Italy for foodies and special occasions (and often much more expensive). In classroom Portuguese though, “mussarela” gets the stamp of approval by teachers and grammar guides. If you’re writing a school essay, filling out menu boards at a nationwide chain, or editing a print publication, “mussarela” will earn a thumbs up. If you’re jotting down a quick pizza order at home or texting friends, either choice will get dinner to your table just as fast.

Culture, Curiosities, and How the Cheese Became Brazilian

Now, here’s where it gets fun. The cheese we’re arguing about isn’t even technically mozzarella by Italian standards—not unless it’s made with water buffalo milk under strict guidance. Traditional mozzarella di bufala has a protected origin status in Europe. In Brazil, virtually all of what you buy labeled “mussarela” or “muçarela” is made from cow’s milk. If you seek out an imported buffalo mozzarella in São Paulo or Rio, you’ll pay a premium and probably use the Italian spelling, too.

The Brazilian version has gone totally native. It’s a lot firmer and saltier than its Italian roots—ideal for topping those massive, extra-cheesy pizzas that fuel late-night cravings. On sandwich steaks, around pastel stands, and in casseroles, “mussarela” means comfort, not controversy. Some cheesemakers in Minas Gerais have even started using the Portuguese spellings as part of their branding, playing up the local flavor. There are festivals in São Paulo’s Italian neighborhoods where pizza makers compete for the softest, stretchiest “mussarela” slice. Kids learn to say the word (in both spellings) as soon as they’re tall enough to peer over restaurant counters, usually with sticky hands full of pizza crust.

And if you leaf through vintage cookbooks or newspaper archives, you’ll see that both spellings have danced back and forth for decades. A state-by-state comparison shows “mussarela” dominating in southern Brazil, while “muçarela” crops up more in São Paulo’s neighborhoods with strong Italian roots. According to supermarket sales data from 2023, more than 67% of pre-sliced cheese packages come with “mussarela” on the wrapper, but in local bakeries, 60% use “muçarela.” That’s a cheese fight worth having at your next family gathering, if only for the laughs.

Tips for Shopping, Pronouncing, and Pairing Your Cheese

So, what should you do if you’re shopping, writing, or trying to sound like you know your stuff at a pizza night? Here’s a simple cheat sheet to take the stress out of spelling (and tasting) “mussarela/muçarela.”

• If you’re writing for formal uses (menus at chain restaurants, school projects, published books), stick to “mussarela.” That’s the standard.
• For social media, quick notes, home recipes, or pizzeria menus, “muçarela” won’t get you side-eyed. The pronunciation is the same either way—just keep the double “s” sound strong.
• Want to impress fellow cheese lovers? Try seeking out Italian-style mozzarella (“mozzarella”), which is softer and wetter—perfect for salads and Neapolitan pizza.
• For toasting and melting on pizzas, Brazilian “mussarela” wins on stretchiness and flavor. It browns nicely and stays gooey even after sitting out for a while.
• Brazilians invented “queijo coalho” and “queijo prato,” but “mussarela” is still the country’s top seller—not just for pizza, but for coxinhas, lasagna, and baked pastas (think two million tonnes consumed every year).
• When it comes to kids (like my daughter Sylvie, who loves mussarela grilled between soft slices of pão de forma), the spelling doesn’t matter as long as you don’t skimp on the cheese. Options like light, organic, or buffalo “muçarela” are growing in urban supermarkets, so anyone watching their diet or craving new flavors has plenty to choose from.
• Feeling nostalgic? Some immigrant communities cling to “mozzarella” as a cultural signifier, right down to the “z” in homemade signs and festival banners. Others Brazilianize it without a second thought.

Next time you order pizza para viagem, don’t stress about the spelling—just enjoy the magic of this cheesy wordplay. Whether you swear by “mussarela,” “muçarela,” or stick fiercely to the Italian “mozzarella,” you’re joining a delicious tradition that connects Brazil to Italy and feeds generations. My advice? Write it the way your family does, argue good-naturedly with friends, and let your tastebuds figure out the rest. Just don’t forget the extra cheese—that’s the only true crime at dinner.