Mozzarella

Mild, milky and clean. Fresh mozzarella is soft and bouncy with a delicate floral tang. It is the polite guest of the cheese world—it does not hog the spotlight, it just makes everyone else look better.

Mozzarella gives you good calcium for strong bones and teeth. You'll also get vitamin B12, which helps your body turn food into energy and keeps your immune system running. Honestly, though, you're eating mozzarella because it's creamy and delicious, not for the vitamins.

The best mozzarella is sold in a bag of whey or brine. If it is dry and vacuum-packed, it is low-moisture mozzarella, which is great for melting but lacks the creamy texture of the fresh stuff.

Look for Buffalo Mozzarella (Mozzarella di Bufala) for a richer, more complex taste. Check the use-by date; this is a cheese that does not get better with age.

Keep fresh mozzarella in its liquid until the moment you use it. If you have leftovers, store them in a sealed container with the original brine.

Try to eat it within two or three days of opening. Once it goes slimy or smells sour, it is past its prime.

Tear fresh mozzarella onto pizzas or pasta at the very last second so it softens without losing its milky soul.

Slice it with tomatoes and basil for a Caprese salad, or coat cubes in breadcrumbs and deep-fry them for the ultimate melty snack. If you are baking a lasagna, stick to the low-moisture blocks to avoid a watery mess in the oven.