Mozzarella

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Mozzarella

Postby Gruney » February 13th, 2018, 10:30 am

Which type would be the better for topping a pasta bake, please - the soft spherical sort or the solid sort, grated?
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Re: Mozzarella

Postby suffolk » February 13th, 2018, 11:29 am

I've never used the solid grated sort .... don't remember ever seeing it.

I always use the soft round sort, deconstructed into layers with my fingers and laid out randomly on whatever I'm baking :chops:
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Re: Mozzarella

Postby Gruney » February 13th, 2018, 11:37 am

Thanks Suffs - that's what I've always done in the past. Our Morrisons now sells bags of ready grated - and I do remember reading an Italian recipe, a long time ago, that called for the hard version. I can't remember what it was for, now.
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Re: Mozzarella

Postby StokeySue » February 13th, 2018, 11:45 am

I got a bag of the Morrisons grated stuff for a recipe and I rather like it for toppings, it goes to a really nice goiey texture, chewier than fresh wet mozzarelka, and has a mild milky flavour - rather like you get on some pizza

I keep a bag each of the grated mozzarella and the grated extra mature cheddar in tge freezer, very handy as unlike home grated it stays free flowing and can be used from frozen. Can mix fir a topping if you want a cheesy flavour with the gooey texture
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Re: Mozzarella

Postby Gruney » February 13th, 2018, 11:49 am

Thanks Sue - that's the sort of texture I would prefer. It's good to have the option.
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Re: Mozzarella

Postby StokeySue » February 13th, 2018, 11:53 am

I actually got it for Pioneer Woman's veggie lasagne - which I really like too!
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Re: Mozzarella

Postby liketocook » February 13th, 2018, 12:02 pm

I like the ready grated stuff on pizza or pasta bakes too :)
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Re: Mozzarella

Postby suffolk » February 13th, 2018, 12:05 pm

I shall have to keep my eyes open for it ....... as it freezes it could prove very useful ... thanks :tu:
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Re: Mozzarella

Postby scullion » February 13th, 2018, 1:11 pm

i have some blocks of the hard stuff in the freezer. its better on pizza than the fresh - it's far easier to get an even coating.
years ago it was the only type i could get at the supermarket before the little bags of wet mozzarella became popular but still looked it out for pizza.
the ones in our freezer were cut from a large block from costco, shared with my brother.
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Re: Mozzarella

Postby suffolk » February 13th, 2018, 2:08 pm

I can see a trip to Morrisons is in order ............................
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Re: Mozzarella

Postby liketocook » February 13th, 2018, 2:16 pm

I think all the major supermarkets sell it suffs, Tesco certainly does :)

ETA - Tesco also sell the blocks as well labeled "Mozzarella For Pizza" so I suspect the others might too.
Last edited by liketocook on February 13th, 2018, 2:19 pm, edited 1 time in total.
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Re: Mozzarella

Postby Herbidacious » February 13th, 2018, 2:18 pm

I imagine they use the hardish stuff on take away pizzas. Danish 'mozzarella'?
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Re: Mozzarella

Postby Herbidacious » February 13th, 2018, 2:18 pm

I imagine they use the hardish stuff on take away pizzas. Danish 'mozzarella'? But also the consistency of what I made on my mozzarella making course.
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Re: Mozzarella

Postby karadekoolaid » February 14th, 2018, 2:59 am

If you want to be purist, you should always use Mozzarella di Bufala.
:lol:
I use it (a) when I want something truly delicious for the family and (b) when someone else pays for it- :scared: :lol:
For pizzas, for toppings, for sauces - use the common or garden stuff. Especially for a topping.
" Bite off more than you can chew, then chew like Hell!"
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Re: Mozzarella

Postby OneMoreCheekyOne » February 14th, 2018, 3:58 pm

The grated stuff for pizzas, toasties, quesadillas and pasta bakes etc as it doesn’t release lots of water when heated, and you get the nice stretchy gooey effect from it.

Fresh buffalo for caprese salads and similar.
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Re: Mozzarella

Postby Herbidacious » February 14th, 2018, 7:13 pm

What do they use in Italy?

It seems a bit of a waste to me to put di Bufala on pizza, unless you do it at the very last minute, or to do anything that involves cooking it. It's most delicious when it's fresh or just stirred into something hot. (imo of course.)
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Re: Mozzarella

Postby StokeySue » February 14th, 2018, 7:44 pm

If you ask for mozzarella (wet) in my local Italian deli he asks if it's for salad or for cooking
If for salad he suggests buffalo, if for cooking cows

The local posh pizza joint puts Fior di Latte, superior cow's milk (wet), on their pizzas, very nice, melts to a sort of creaminess
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Re: Mozzarella

Postby Amber » February 14th, 2018, 9:10 pm

This is all very interesting to me. I’d just assumed the pre-grated stuff was a ‘lesser’ cheese. I will now add it to the bags of pre-grated Cheddar already in the freezer. (Just don’t tell any of my cheese-purist friends :oops: :oops: .)
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Re: Mozzarella

Postby StokeySue » February 14th, 2018, 10:49 pm

I have cheddar, mozzarella and soft breadcrumbs in the bottom drawer of the freezer, istant toppings for all sorts of things
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Re: Mozzarella

Postby earthmaiden » February 14th, 2018, 11:31 pm

This is interesting ... I have always been a bit non-plussed by mozzarella though the grated 'hard' stuff seems a bit more interesting.

I suppose if you get Mozzarella di Bufala from somewhere good it is more interesting that the wet stuff sold in supermarkets. Hope so anyway.
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Re: Mozzarella

Postby karadekoolaid » February 15th, 2018, 2:20 am

We´ve got a huge Italian community here in Caracas. Most of the pizza places use common or garden blocks of mozzarella. A few offer "gourmet" pizzas with mozzarella di Bufala.
If I get, for example, a Capressa salad with the ordinary stuff instead of bufala, I´m not a happy camper. But mozzarella en carroza or Aubergines Parmigiana - it´s usually the common or garden!
What I never do is buy the ready grated stuff. Never!
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Re: Mozzarella

Postby Herbidacious » February 15th, 2018, 9:46 pm

Oh karadekoolaid, you are torturing me with my favourite things. I have been stuck in the house for 8 days now. I will be freed on Saturday though. I may need Italian food.
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