Mozzarella by John Spottiswood.

Mozzarella is one of the few cheeses that doesn't turn rubbery or ooze oil if cooked too long or too hot, so it's a key ingredient in pizzas and casseroles. It's also stretchy--the long white strings that you often see draped over the sides of pizza boxes are usually mozzarella. There are two kinds. Low moisture mozzarella is firmer and the best choice for pizza. High moisture mozzarella = fresh mozzarella is more delicate; it's often drizzled with olive oil and serve uncooked as an appetizer. It works in pizza, too, but you should first put slices of it into a colander to drain for about an hour, and put them on the pizza only during the last minute of cooking.