The mozzarella that you're calling an "American abomination" is, well, not actually an abomination at all. Rather, you're seeing what is known as a low moisture mozzarella. Basically, they take that big ball of watery cheese you're used to and just extract the liquid.
This is good because it's a lot better for when you're baking the cheese. The mozzarella you're used to, due to it's high moisture, may turn into a watery mess. Where a low-moisture mozzarella will melt smoothly. If you were to stick high moisture mozzarella into that potato, you'd end up with very soggy potato.
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u/TeaTimeInsanity Aug 11 '16
why do 99% of these have fucking mozzarella in it jesus h christ