Mozzarella cheese is one of the most well-known food products. Due to the high variability in technological processes, it is possible to find various products. The heterogeneity condition is further enriched by the variability inherent in traditional approaches (e.g., natural whey starter or manual stretching and brine management) that often characterize specific processes. Therefore, the ready availability of control methods that are simple, inexpensive, and easily applicable to different cheesemaking conditions appears crucial. This chapter summarizes the raw ingredients and technological operations and tools for quality control during production and storage of the mozzarella cheese.