The dried mozzarella that is sold in the US doesn’t exist in Italy. There are three main kinds:
- Mozzarella Di Bufala. Made with water Buffalo milk, yes Buffalo. This is the best mozzarella in the world. And the best of that, comes from Campania, the region around Naples. Unless you buy it in some French or German megalomart it is made by hand, hence its name. Mozzare is old Italian/slang for cut. Mozzarella is cut, using hands, from a large ball of melted curds into smaller balls, and then left in slightly salted water to cool and absorb some seasoning. See those creases? Those come from the cheese makers hands during the ball forming process. You don’t see it? It’s not hand made.
- Mozzarella Fior di Latte. This is mozzarella made with cows milk, and is a step down in quality and price. Though, I must say, when made properly by hand it’s very very good. Mostly it is mass produced for mass consumption. The mass produced will be found in the refrigerated aisle, while the hand made mozzarella is at the deli counter sitting in a big bowl of its water bath.
- Mozzarella per pizza. This is Mozzarella made with cows milk, that is mass produced, and then pressed to remove as much liquid as possible. This is not the same as American block cheese which is hard. This is still soft, and comes in vac sealed bags, and water will still come out when you cut the bag. Having most of the water removed is necessary for pizzas, lasagnas, parmigianas, etc, so that you don’t end up with a soupy mess. Also, pretty tasteless cold, but great when heated and even more water has evaporated.
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