It has to do with the variety. Low-fat and low-moisture mozzarella is one of the varieties that doesn't melt as easily. If you're making a pizza, it's recommended to cut the cheese into small cubes and spread it evenly on the pizza crust to make it easier to melt.

The ease with which a cheese melts is related to its fat, moisture, and ripeness. China, whether imported or homegrown cheese is the vast majority of the so-called cheese, is specifically used to sandwich bread and eat directly, the degree of curing high moisture, in the oven is not baked melt, it is recommended that you do not get hung up on cheese varieties, it is best to go to a large supermarket to buy a special cut into small strips of pizza special cheese.

Mozzarella (Mozzarella) cheese, alias: Mazu Lira, Mozzolilla, Mozzarella, Mozzarella. It is a light cheese produced in the Campania and Naples regions of southern Italy, and true Mozzarella is made from buffalo milk.

But while the more common modern product is made from cow's milk, which is yellowish in color and contains about 50% milk fat, the authentic buffalo milk product is very white in color, with a thin shiny rind, and is very smooth and elastic when unripe, and easy to slice, ripening in about 1 to 3 days, and then, when ripe, it becomes quite soft and enhances its flavor.

But it spoils quickly after that and has a shelf life of no more than 1 week. Genuine buffalo milk products have a sweetness and depth and breadth that cannot be found in ordinary milk products and have a much better flavor, however, they are softer in texture and lack a lot of elasticity.