The classic mozzarella fiordilatte is round and made in different sizes. Freshness is the key — eat as soon as you can. Mozzarella should be taken out of the fridge at least 20 minutes prior to eating. Slice it and allow to rest. Resting allows the cheese to relax and release its milky juices and intensify the flavour. Italians serve mozzarella drizzled with extra virgin olive oil — tomato and basil are extras.