mozzarella

Actually in Naples, worldwide capital of the pizza, they use Fior di Latte (cow-milk mozzarella) instead of buffalo mozzarella unless you specifically ask for it -- which usually costs more.

Since buffalo mozzarella is usually consumed within 24 hours of production, it liberates too much milk in the pizza.

Trader Joe's has fresh mozzarella cheese sticks that are very different than the plasticy stuff passed off as string cheese.

Don't mean to troll, BUT scamorza isn't mozzarella.

In Italy there are other variations on dry mozzarella, too, that is different from the stuff you find in US stores.

The crust isn't edged properly, it's really light on the sauce, they used sheet cheese instead of shredded or buffalo mozzarella...the list goes on.

I've seen blocks of mozzarella chopped up at a fair to fry, but no idea whether that's what everyone does.

I can say fairly confidently that Buffalo Mozzarella melts much more nicely than it's cow-milk counterpart.

Moreover I think a slice of pizza with tomato and mozzarella is not junk food.

Is a mozzarella stick basically just a deep fried string cheese?

I don't anymore, my daughter told me to use the orange mozzarella instead of the blue e because it has more ram speed.

You can also get smoked, dried mozzarella, for instance.

Both types of mozzarella are definitely "real" mozzarella.

If you've never tried Georgian "suluguni" cheese, it is an amazing replacement for slabs of fresh mozzarella.

The "30-minute" Mozzarella recipe that most people start with really is easy and generally has a good success rate.

Or maybe it's just because mozzarella is the most typical and wide-spread cheese in Naple area (Italy) - where "pizza" was invented.