I remember when I worked for Sysco the cheese man told me the difference, and what I should use for which dish.
I'm just talking plain ol' Polly-O here -- let's leave the fresh di bufala to another thread. ;-)
One browns, one flows. So which is good in a baked dish like lasagna, and which should I use as a topping, like for chicken parmigiana? (And which is good for standing at the cutting board and eating more than I'm putting in the dish? :-P)