Mozzarella, by it's nature, is a fairly mild tasteless cheese, that's the way it's supposed to be. There are two types that are usually sold:
1. The traditional fresh, white, soft, milky mozzarella usually made from buffalo milk (but you can use cow's milk). It should taste milky, slightly sweet and quite bland (but in a good way). It's more about the texture and the milky freshness, not a strong flavour. It's great simply sliced with tomatoes and basil.
2. The other stuff they sell in the supermarkets and put on Pizza Hut pizza's. This is more aged, yellow, rubbery and melts & stretches on your pizza. It has slightly
more flavour but I would still only use this in cooking where you are after that stringy cheese effect.
Both cheeses are not really made for strong flavours, if you want that try an aged cheddar or the like.
And Waitawa Farm, not to critisise your ex husband...but colby is one the most blandest boring cheeses around! And he used that as the flavouring!