A whole milk mozzarella melts fine. The fresh shown here, being that it has high moisture content is best in salads.
Former chef here – that’s not an example of fresh, that’s a “Stretched and bunned” mozzarella that will be stringy when cooked. See the pucker? similar to a pizza dough ball in the way it is formed
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A whole milk mozzarella melts fine. The fresh shown here, being that it has high moisture content is best in salads.
Former chef here – that’s not an example of fresh, that’s a “Stretched and bunned” mozzarella that will be stringy when cooked. See the pucker? similar to a pizza dough ball in the way it is formed