I worked in a place that sliced fresh curd blocks onto pizza. They made EXCELLENT pie. He got his curd from a place in Jersey. He learned the trade on Coney Island.
His curd was presalted for him......This was 15 years ago. Food service companies NOW carry a fresh mozz type of cheese that they call OLD FASHIONED. Its DEAD WHITE, not a hint of yellow, melts and tastes like fresh mozz....but without the water. Melted, its excellent.......cold, its horrible. While it is a fresh mozz, IMO, you can't use it in a salad, like CAPRESE.........the fresh mozz in whey is simply superior.....but melted, its as good or better than the traditional in whey cheese.