I am Italian, and with no offense to cheddar, we definitely love mozzarella and stick to that. I am not really sure it can be said otherwise about Italian attitudes with regards to which cheese should be used for topping pizza.

Andrea , Torino, Italy

Mozzarella is probably one of the easiest cheese to prepare... all you need is a buffalo and a lot of patience!
BTW, this is not a step by step guide, and neither a collection of "tips". And what is displayed in the photos is probably not mozzarella... never seen yellowish mozzarella!

Salvatore, Cambridge,

The worst caprese (tomato, mozz, basil) I ever had was in Venice. The mozzarella was lumpy Danish stuff, the tomatoes were the wrong sort and the basil was powder out of a Schwartz jar. And the restaurant was run by a Chinaman

John Ledbury, Kings Lynn, England

True Buffala mozzarella is subtle and delicious, however, an Italian friend of mine says that Italians now absolutely love English Cheddar cheese and put it on everything from pizza to lasagne!

PS: Ryan, in Orange County USA - did you look at the second page and the hyperlink?

Miriam, Penzance, United Kingdom

There is no recipe here. Waste of a click. Bravo! This seems like "Tips on making Mozzarella" not a "step by step guide".

Ryan, Orange County, USA

I'm with Paul in Singapore on this one. I would have loved to try making mozzarella (never mind the distinctions), but I still wouldn't know how to go about it.

sol, Alesund, Norway

It is intriguing how much misinformation surrounds this lovely cheese. Even the majority of Italians never tasted the real mozzarella which, by law, can only be made with buffalo milk, must never see a fridge and after few hours starts deteriorating.
Here I use it only for cooking.

Carlo Alvise, Lonodn, UK

If it is not clear to readers that the related link in this article, Mozzarella: fiore di latte, is the step-by-step guide, I have added a hyperlink at the top of the article.
Good luck

Food & Drink Editor, London, UK

Am I missing something?
How is that a step by step guide?
i still haven;t got a clue how to make mozzarella!

Paul, Singapore,

I'm amazed that this urban legend about using raw milk still persists. I use skimmed milk powder, a slow cooker and guesswork, and it works fine every time.

I sounds to me like an old wives' tale that lives on because the "experts" never test to see if it's true.

jon livesey, Sunnyvale, CA/USA

They are english what do they know about food! lol!

Geoff Edwards, Manchester, UK

The people who made the above comments have not tasted real mozzarella (or have no taste whatsoever...)
Maria, Athens

Maria , Athens, Greece

When I first served it to my "new" husband, his verdict for mozzarella was " bland, bland, bland."
Thirty one years later, I still servie it. He does not say anything. Just eats the mozzarella, although his looks speak a hundred words!
"That bland, rubbery stuff again!"

Maria, Liminge, UK

A much simpler way is to buy some white postcards, chew them up and spit them out. Probably more flavour too,

Peter Nunn, Lminge, Englandf