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From the frothy crown on a chocolate milkshake to a topping that takes a Belgian waffle to the next level, whipped cream is having a moment.

It’s interesting to know how mozzarella is made. For the industry, however, what’s even more compelling is how mozzarella is consumed.

Its history in Italy and the United States underscores an important fact about mozzarella cheese: Although they all share the name “mozzarella,” there are actually several different varieties of the beloved Italian cheese, each with its own unique characteristics.

The ripple effects of COVID-19 on the U.S. food industry has created volatility in the cheese industry as well. Learn how operators are adjusting.

Long ago, a shepherd riding across the desert with milk stored in a vessel made of an animal stomach, may have discovered cheesemaking. Enzymes from the stomach, along with heat, would have converted the milk into cheese. “I can’t imagine [it] was delicious, and that [illustrates] the central advancement of modern cheesemaking,” says Molly Browne, education manager of Dairy Farmers of Wisconsin. “With state-of-the-art technology, equipment, and environmental controls, today we can create cheese that is both nutritious and tasty.”

Few global events have disrupted the U.S. food industry—from farm to table—as significantly as COVID-19. The ripple effects of that disruption have created volatility in the cheese industry as well.