Mozz Fest

Summer's most iconic cheese never gets old

Mozzarella is the patron cheese of summer, and we eat it every chance we get.

At the new Cupola Pizzeria in the Westfield San Francisco Centre, the Neapolitan-style pies are outshone by the pulled-to-order mozzarella ($11.75), which is delivered to the table in a warmed bowl, the cheese slicked with fruity olive oil and offset by basil leaves and halved cherry tomatoes. Cupola Pizzeria, 845 Market St. (at 4th St.); 415-896-5600 or cupolasf.com

Bix also serves house-made mozzarella, here wrapped in La Quercia prosciutto and drizzled with Fiordolio olive oil from Umbria ($9.75). As summer progresses, the tomato cart will once again begin circling the dining room, so you can pair your mozzarella with the season's ripest specimens. Bix, 56 Gold St. (at Jackson St.); 415-433-6300 or bixrestaurant.com

Should you want to make a caprese at home, Point Reyes Cheese Co. (makers of local favorite Point Reyes Blue) is once again selling its small-batch, hand-pulled mozzarella at the Ferry Plaza, Point Reyes and Marin farmers' markets ($5 for an 8-ounce ball). Point Reyes Cheese Co., 14700 Shoreline Hwy., Point Reyes; 415-663-8880 or pointreyescheese.com

And if you're eager to try your hand at making mozzarella, gather a group: The SF Milkmaid leads DIY classes, from curds to finished product.