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     Making pizza with stretchy cheese can be quite tricky because you need to find the right type of cheese to use. To enjoy fascinating cheese on your pizza, you should use mozzarella. As this cheese melt in the oven, it will produce that “stringy” quality when you pulled or bite into it. Mozzarella is a very predominating ingredient that is used on any pizzas with cheese. Regardless, cheese with stretchy and stringy quality can make slicing your pizza unreservedly hard. You should get a stainless steel knife to help you cut the pizza into perfect slices without making a mess.

     Mozzarella has many variations but low fat and pasteurized mozzarella are what most grocery stores will sell you. To make super delicious pizza, whole milk mozzarella and buffalo mozzarella are great choices but it can be quite hard to find them in your normal grocery stores. The most idiosyncratic difference between a buffalo mozzarella and normal mozzarella and is that the former is more stringy, softer, creamier, saltier and of course more costly. It is also higher in protein and fat but has less cholesterol.

     The origin of mozzarella cheese which is basically a sliceable curd cheese is Italy. In the United States, mozzarella is typically made from cow’s milk which is then further processed through a stretcher where water solution is added. Traditional mozzarella however, is made from water buffalo’s milk. Believe it or not, water buffalo’s milk is in fact three times more expensive than cow’s milk, that’s why buffalo mozzarella is so high-priced.

     Fresh mozzarella is usually white and it is semi soft because of its high moisture content. It is best enjoyed in its fresh state which is either stored in water or whey. Since it is not aged like normal cheese, it is best eaten within hours of its making. The process of making mozzarella is called pasta filata where the curds are heated in water or whey until they form strings that are elastic in texture. The curds are then stretched and kneaded until smooth. Finally, they are formed into round balls to make fresh mozzarella cheese.

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