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The ability of Mozzarella cheese to stretch and form long fibers was evaluated by using a Sintech Universal test machine. Three different crosshead speeds, viz. 10, 20, and 30 cm/min were used to study the stretchabilty at 20 C. The effect of temperature on stretchability was also studied at four different temperatures, viz. 10, 20, 30, and 40 C at a constant crosshead speed of 20 cm/min. It was observed that as the speed increased there was a significant (P<0.001) increase in the peak force required to stretch the cheese. The temperature of Mozzarella cheese during stretchability testing had also a significant (P<0.001) effect on peak force and elongation.