Mozzarella

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?

by Melanie Wong 2 years ago

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...

by letsindulge 4 years ago

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. ...

by vil 4 years ago

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...

by Mr Taster 11 years ago

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...

by opinionatedchef 5 years ago

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...

by adamclyde 13 years ago

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...

by jpr54_1 4 years ago

http://www.foodrepublic.com/2015/10/01/12-types-of-mozzarella-to-know-love-and-melt/ have you tried them all?

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...