Hi all. Question, especially for upstate-NY folks. When I lived in Albany/Troy I used to love getting fried Mozzarella sticks, with most bars/restaurants offering a choice of marinara sauce or r...
This newsletter from the Wisconsin Cheese Makers Association has some interesting observations on the shifts in demand at the food service and consumer level and the resulting price volatility. Due...
My first attempt at making cheese just failed miserably. Followed the directions to the “T” on a standard Mozzarella recipe and it just didn’t firm up after adding the rennet. The recipe called f...
I can get it online, but I'd prefer to buy it locally. Anywhere in the Bay Area I can get bufalo mozzarella DOP?
Didn't have to wait long for the internet to respond to this paragraph in David Brooks' recent column: "Recently I took a friend with only a high school degree to lunch. Insensitively, I led her...
Normally a few national brands (that slip my mind at the moment). What is your "go to"? How do you feel about using burrata? TIA.
Many a store I know has marinated mozzarella in 8oz (sometimes larger) containers. They come in a mix of canola and olive oils infused with parsley, oregano, garlic, basil, red and black peppers. ...
I was browsing for more information on cheeses made with buffalo milk (in addition to the well-known Mozzarella di Campana), when I came across this article. I am aware of the far less than idea...
Trying to figure this out.... Cooks Illustrated ranked Dragone whole milk mozzarella as their top supermarket brand. I live in Los Angeles and have been unable to find Dragone cheese anywher...
Like many Americans, I am a big fan of Italian foods. But when the sub maker asks me "Mozzarella or Provolone?" I literally am stymied.They both taste neutral/nothing to me.Yes, I've had American a...
The mozzarella thread below reminded me I've run out of these supplies. I know lots of places to get them online, but I'm really looking for where I can get these kinds of things in normal stores. ...
I have a package of mozzarella that has expired last month. The packaging was slightly bubbled like gases built up . The cheese has small quarter marks on the outside. It taste slightly stronger or...
http://www.foodrepublic.com/2015/10/01/12-types-of-mozzarella-to-know-love-and-melt/ have you tried them all?
Cheese fans- check out Mimmo's Mozzarella in North Miami. All cheese is made in house and there are several selections. The Burrata was fantastic and all 6-7 I tried were great too. He apparently...
Elated to find OU-D blocks of Polly-O mozzarella available at a local store in NYC. Will hopefully make this more convenient locally and while traveling.
I've all of a sudden got a hankerin to make my own mozz. But all the recipes I've seen so far use rennet/citric acid and I'm looking for one without those ingredients. I'm assuming people way bac...
Polly o and sorrento mozarella is just milk, salt, vinegar and enzymes. That is what whats suppose to be in cheese. Also there mozarellas taste and textures just as good. But the riccota now has ad...
I found this in Publix South Florida. Not all packages have the hechsher yet.
I have been thinking about really simple good foods lately. Things like English muffins with butter and honey or tomato’s & mozzarella with basil. Things that take almost no effort to make but ar...
Other than mozzarella, what other suggestions do you have for good melting cheese to use with pasta with mixed vegetables? Would your suggestion work equally well with regular pasta verses whole...