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What makes the best block? It all comes down to fat, moisture, and acid.
What We Learned
Mozzarella conjures up images of Italian food, but most of what’s sold as mozzarella in this country isn’t actually Italian at all—it’s an American invention.
Traditional Italian mozzarella is made by acidifying whole buffalo milk and heating the mixture in hot water until the solid curds separate from the liquid whey. The curds are then stretched and pulled, by hand or machine, unti...