by Nils Bernstein

It's the most popular cheese in the U.S., and without it, pizza as we know it wouldn't exist. We're practically weaned on mozzarella. But what connects the string-cheese snacks we pack in school lunches to the sensuously creamy burrata served in the finest restaurants?

The simple melty mozzarella that we're familiar with is the "low-moisture" variety, usually mass-produced in machines from cow's milk and briefly dried. It keeps longer and melts beautifully, but is vastly different from fresh, handmade mozzarella that oozes whey and can make a pizza soupy.

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Source: http://www.winemag.com/