When we were on the Amalfi Coast last year, one of the best food memories by far was eating the fresh mozzarella that is so famous in that area of Italy. It’s soft and creamy and was on every pizza we ordered. That’s the kind of mozzarella cheese you want to use. Years ago, you were out of luck if you wanted anything close to that kind of cheese at home. But now we have Galbani® Mozzarella Fresca™ in the grocery stores and it’s what I use when I need fresh mozzarella.

Galbani Mozzarella Fresca is made right here in the United States and is made in the traditional fior di latte method that they use in Italy. This mozzarella is soft, moist and melts perfectly on top of pizza. It was listed by the editors of Saveur Magazine as one of their favorite fresh mozzarellas. I use it in this delicious Two Tomato and Mozzarella Pasta recipe. I use it in my pizza-making classes. And, of course, I use it for the traditional Caprese salads in the summer. They have two types of fresh mozzarella: in tubs, packed in water and vacuum sealed without water. The kind in water is softer and the kind that is vacuum-sealed is a little firmer.