This pizza favorite was first introduced after World War II when American soldiers brought home a taste for Italian pizza. It is now the second most popular cheese in America (after Cheddar). As a Pasta Filata cheese, Mozzarella is made when curds are dipped in hot water and then stretched into strands, giving it the ability to stretch and melt perfectly.
Fresh Mozzarella skips the curing and aging process, and instead is submerged in water. It has a mild, milky flavor that is best to eat after only being a few days old.
Which Mozzarella will reign supreme in 2013?
Winners will be announced Friday, Aug. 2 at the 30th Anniversary ACS Conference & Competition. Can’t make it to Madison? Follow @CheeseSociety for live results.
(Image courtesy of Wisconsin Milk Marketing Board)













