Originally, Italians ate Mozzarella as a soft fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, Mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this Pasta Filata cheese each year. Pasta Filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows Mozzarella to melt and flow and gives it its characteristic stretch.
Delicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella richer in taste. Excellent melting properties. Part-skim Mozzarella browns faster. String cheese similar to Mozzarella, but formed into strips for snacking.
Creamy white, smooth