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I kinda agree with the skim milk packaged kind, though I put it on pizzas anyway. Fresh? OMG.
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I use it with cheddar when I put cheese in potato bacon cheese soup. The flavor is mild enough so that it doesn't clash with the cheddar and it keeps the soup looking a golden color, where cheddar alone would turn it dark yellow or orange. Depends on the cheddar.
Almost any other cheese would do in place of mozzarella, it just has no flavor.
Even caprese salad would be better with another cheese imo.
It's all about the grade or quality purchased sometimes. Much like Brie, where the cheap versions have little in the way of flavor beyond the funky outer layer. Americans tend to eat cheese at too cold a temperature as well, which masks flavor.
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