It was often served with tomatoes in a salad. Whenever I traveled to Italy I would order fresh mozzarella and tomato salads. I loved the fresh mozzarella in Italy and because it wasn't available locally I founded the Mozzarella Company in Dallas in 1982. The former was developed in the USA to fit our transportation and distribution systems, and it has been available in grocery stores for years. This is the cheese that the huge factories produce for the pizza industry.
Fresh mozzarella is different.
It is soft and moist and more perishable. Thanks to the craze for Italian food, today high-moisture mozzarella is more readily available in the USA than ever before. It is available salted and unsalted. We were the first company to produce buffalo milk mozzarella in the USA, however we have discontinued this product due to the lack of a milk supply. Now a California cheese factory is producing a small amount of buffalo-milk Mozzarella.