Im curious about this too. I just read this morning on another thread about selecting dry wrapped mozz that is harder because it softens with age. I don't know why but, whenever I pick up most of the mid range aged white cheeses (Mozz, Jack, Havarti, Munster, etc. I look for ones that are on the soft side. They seem to taste better to me. So, I have been doing the same with the Frigo and Galbani mozz. I'd love to know more about this too. Thanks for posting.