One of this country's most popular cheeses, Mozzarella is prized for its mild taste and elastic texture (Oh, the joys of gooey pizza!) But most of those pre-shredded bags you see at pizza shops and supermarkets hold commercial-grade Mozzarella which tastes somewhat rubbery and bland and is best reserved for cooking. The real eating treat is fresh Mozzarella, which Italians traditionally make with water buffalo milk (though, these days, cow's milk is generally used.) To make it, cheese curds are heated, stretched, kneaded and then formed into round balls. It is perfect for slicing and eating as part of a salad with summer tomatoes and herbs.
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