Polly o and sorrento mozarella is just milk, salt, vinegar and enzymes. That is what whats suppose to be in cheese. Also there mozarellas taste and textures just as good. But the riccota now has additives in it like xanthan gum and doesnt have the same creamy texture, even the whole milk variety. Even after kraft polly o in the late 80s, I dont remember it having those additives, even as a teen and young adult when I made raviolis with grandma in the late 90s early 2000s. Now, I dont feel stupid making my own riccota since I visited my mom and read what was in tge riccota. When did they ruin their riccota with additives?