There are at least four shops on Court Street advertising homemade mozzerella. I have two questions:
1) Who makes the best?
2) When do you order "salted" versus "unsalted." I chose "salted", and they took the cheese out of the brine, dipped it in salt water, and put it in the container, dry. The "unsalted" cheese came from the same vat, but not dipped in the salt water, and packaged with the original liquid. The guy at the store says that salted doesn't keep as well as unsalted.