Once you’ve picked up your favorite fresh mozzarella (or referred to by some as “wet mozzarella”), there are rules to abide by—according to the mozz-maker himself, Frank D’Angelo.

1.  First and foremost, it’s called fresh mozzarella for a reason—it must be consumed shortly after it’s made for a true experience.  If it’s still warm, you’ve made your purchase at an opportune time, when slices will drip with the oh-so-good cow’s milk from which it’s made.

2.  Do not refrigerate for the first hour after it’s made.  The shock in temperature will stiffen the mozzarella and compromise the soft texture we all know and love.

3.   Believe it or not, this cheese is not recommended for baked pastas like lasagna, or entrees like chicken parmigiana.  Too much liquid will release from the melted version, causing the sauce to become runny and diluted.

4.  To make a Margherita Pizza, we bake the crust with only the sauce first, cook it half-way, and then add the sliced fresh mozzarella and some more sauce for the remaining bake time.  This prevents the watery result mentioned in #3.

5.   Although fresh mozzarella is enjoyed all year long, it works best in the summer to make Caprese Salads and Sandwiches, since the tomatoes and fresh basil are in season.