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I love almost all cheese but the sighing ecstasy mozzarella seems to produce, I just do not get.
It has almost no flavor, mild sour milky maybe.
Texture is rubbery not creamy. Melted it goes stringy. Goes brown instead of bubbley in the oven.
It doesn't adhere to other ingredients when cooked, slides off pizza, doesn't stick to tomato sauce.
Just a worthless cheese imo. Never use it but many recipes include it. I usually sub with ricotta or Italian 5 cheese blend which includes mozzarella of course but at least there are other cheeses as well.
There are so many other wonderful cheeses out there. Mozzarella could disappear tomorrow and I'd never miss it.
Maybe the point was not so much the cheese itself, but how well it co-existed with/enhanced other more distinctively flavored/textured ingredients. Not everything in a recipe needs to be equally strong...too much competition. Curious, I looked up its history:
Maybe the point was not so much the cheese itself, but how well it co-existed with/enhanced other more distinctively flavored/textured ingredients. Not everything in a recipe needs to be equally strong...too much competition. Curious, I looked up its history:
I agree about using it as a non competing flavor. For me there's something quite satisfying about biting into a pizza (or other dishes) with a layer of ooey gooey stringy cheese that marries other ingredients together.
I got hooked on Caprese salad using mozzarella di Bufala when stationed in Italy.
I did a tour of duty with NATO in Bagnoli. I can still remember the taste of milky fresh buffalo cheese. I never got tired of eating that. Almost all the food there was amazing, especially the wood oven pizzas.
I love almost all cheese but the sighing ecstasy mozzarella seems to produce, I just do not get.
It has almost no flavor, mild sour milky maybe.
Texture is rubbery not creamy. Melted it goes stringy. Goes brown instead of bubbley in the oven.
It doesn't adhere to other ingredients when cooked, slides off pizza, doesn't stick to tomato sauce.
Just a worthless cheese imo. Never use it but many recipes include it. I usually sub with ricotta or Italian 5 cheese blend which includes mozzarella of course but at least there are other cheeses as well.
There are so many other wonderful cheeses out there. Mozzarella could disappear tomorrow and I'd never miss it.
It doesn't sound as if you are talking about fresh mozz but the stuff that comes in a bag in the supermarket. Fresh is not "rubbery" whatsoever.
It doesn't sound as if you are talking about fresh mozz but the stuff that comes in a bag in the supermarket. Fresh is not "rubbery" whatsoever.
IDK I never buy it so don't know how it comes packaged. Seems like I've seen it in a ball shape in a plastic I guess it could be called a bag. It's like flat on one side with liquid of some sort in there presumably to keep the cheese hydrated.
Can't imagine where to get it freshly made locally.
It might possibly be okay in a savory tomato pie but provalone or fontina would be better. Fontina is one of my favorite cheeses.
Can't imagine a thick layer of rubber in the middle of a strawberry pie.
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