What could be more emblematic of Italy than a pizza margherita, small pools of fresh mozzarella bubbling and lightly brown, starkly contrasted against a bright red tomato palette, a lone basil leaf or two providing a pop of dark green?

On average, an Italian consumes about 23 kilos of cheese per year. Of that, mozzarella has a reputation for being the most consumed cheese in Italy and the most widely exported internationally. With its stretch, mild flavor, and adaptability to pizza and pasta dishes, it’s no surprise that it’s perhaps the world’s favorite cheese.