Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I kinda agree with the skim milk packaged kind, though I put it on pizzas anyway. Fresh? OMG.
__________________ ____________________________________________
My posts as a Mod will always be in red.
Be sure to review Terms of Service: TOS
And check this out: FAQ
Moderator: Relationships Forum / Hawaii Forum / Dogs / Pets / Current Events
I use it with cheddar when I put cheese in potato bacon cheese soup. The flavor is mild enough so that it doesn't clash with the cheddar and it keeps the soup looking a golden color, where cheddar alone would turn it dark yellow or orange. Depends on the cheddar.
Almost any other cheese would do in place of mozzarella, it just has no flavor.
Even caprese salad would be better with another cheese imo.
It's all about the grade or quality purchased sometimes. Much like Brie, where the cheap versions have little in the way of flavor beyond the funky outer layer. Americans tend to eat cheese at too cold a temperature as well, which masks flavor.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.