This is certainly one of the best kosher mozzarellas around. Not rubbery, dry or bland, it is has just the right moisture and texture. Soft and creamy with a deep taste of milk. It doesn’t get any better than this. The Michelangelo is true work of art.
Tips: Don’t waste this as a pizza topping (although it’ll take your pizza to stratospheric heights…). As for all mozzarellas, the best use is in a Caprese salad: sliced mozzarella, sliced (good) tomatoes, whole basil leaves, sprinkled with (good) olive oil, salt and pepper. Heaven on a plate!