Roll the dough and cut into 32 squares, then cut each mozzarella cheese stick into four pieces to make 32 bite size pieces. 3. Place one mozzarella cheese cube into each of the dough squares.

When fresh mozzarella is heated to 130°F to 144°F, the mozzarella puddles in water but holds onto its fat. Once it cools, the cheese retains a slightly chewy texture and creamy taste.

The late 1970s introduced string cheese to consumers, and Fond du Lac County's Baker Cheese was a pioneer in the mozzarella snack. Green Bay man arrested in Fond du Lac after police pursuit.

With $1.8 billion in sales, Sargento continues to innovate its top-selling cheddar, mozzarella and string cheeses. And third-generation CEO Louie Gentine has a plan to keep shredding the competition.

Murray’s Cheese has been Manhattan's most famed, vast, and varied dairy purveyor since first opening its doors decades ago. At its charming Bleecker Street shop, bustling Grand Central outpost ...