I’m assuming you’re from the US. What is different about the Argentinian cheese in your opinion? Why is it so oily and flavorful compared to American mozzarella

I’m assuming you’re from the US. What is different about the Argentinian cheese in your opinion? Why is it so oily and flavorful compared to American mozzarellas? I could never replicate an Argentinian pizza in the US because of this. Also did you have a la piedra or al molde?