Slideshow: The Best Low-Moisture Mozzarella For Pizzas

#1: Polly-O
#1: Polly-O

Fat content: Full

Meltability: 7/10

Tasters praised its "traditional New York mozz" flavor, which makes sense. They've been the cheese of choice for most NY pizzerias for a century, ever since Giuseppe Pollio set up shop on the beaches of Coney Island back in 1899. "Incredibly mild" and "milky" in flavor, it was the stretchiest of the bunch.

Trader Joe's
Trader Joe's

Fat content: Full

Meltability: 7/10

"Good melted texture," it was creamy, and milky. Slightly saltier than the Polly-O, but that's not necessarily bad.

Cappiello
Cappiello

Fat content: Full

Meltability: 6.4/10

"Too mild when raw, but great melted," was the general consensus. It was "super milky," but some tasters complained of a "weird aftertaste." Another described that aftertaste as "nicely savory."

Sorrento
Sorrento

Fat content: Full

Meltability: 5.5/10

"A little dry, but good flavor," said some, while others called it "total string cheese—salty 'cheese food' taste." When tasted raw, it was the most popular.

Kraft
Kraft

Fat content: Part Skim

Meltability: 6.2/10

It melted well, but has "a strong aftertaste that lingers." "Pretty tangy, but smooth," was the overall impression, giving it a good balance of flavor and texture. Unfortunately, the flavor was more cheddar-like than mozz.

Sargento
Sargento

Fat content: Part Skim

Meltability: 5.17/10

"I can't taste it when melted," said one taster of the first of the two pre-shredded brands. "Tastes like stale plastic. Really not tasty," when raw. On the other hand, a couple of tasters like its tanginess when melted.

Horizon Organic
Horizon Organic

Fat content: Part Skim

Meltability: 4.83/10

"Very Salty," and like "elementary-school cheesey processed flavor." Other taters concurred: "STRING CHEESE on the playground memories."
Calabro
Calabro

Fat content: Whole

Meltability: 4.5/10

The surprise loser was Calabro, who makes an excellent ricotta. Despite being full fat, tasters complained that it was "rubbery and oily" when melted and "hard to stretch apart."

Whole Food's 365
Whole Food's 365

Fat content: Part Skim

Meltability: 4.5/10

The loser by a landslide, it "actually tastes like cheddar." Tough, even when melted. "Might work for grilled cheese—you wouldn't know it was mozz!" "Forms a thick skin when melted." Every single taster commented that it tastes like a provolone or cheddar. Mislabeling, perhaps?