To be honest, there are many kinds of mozzarella, everyone with its own peculiarity and it depends greatly on the production zone (which is mostly situated in the southern Italy). In particular the best bufala ones come from Campania (capital Naples), the zone of Benevento for instance, while the best cow milk ones come from Apulia. They really differ in many organoleptic aspects, but I both love them (should decide to check my LDL levels one day…) with tomato (e.g. Caprese style), with olive oil (that’s another long story) and pepper or even (perhaps the best) plain. But NOT with sugar!
Gaetano.
Gaetano.
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Uhm... too messy for me! Mozzarella should be eaten as it is! Too many sauces and it's taste...pouff...vanishes!
As a french I will not argue with you about the best way to eat mozarellas ! I love too much italian food btw to argue there... respect !
(but oh man if you knew my tiramissu... years of practices 🙂 ). I know there is a saint war but mines are with Marsala only (and of course all the good things around)
(but oh man if you knew my tiramissu... years of practices 🙂 ). I know there is a saint war but mines are with Marsala only (and of course all the good things around)
The only Wurst that got a medal and a museum.
https://en.wikipedia.org/wiki/Currywurst
The Taxi Teller also is a culinary highlight.
https://bar-b-kuh.de/taxiteller-soulfood-ausm-ruhrpott/
https://en.wikipedia.org/wiki/Currywurst
The Taxi Teller also is a culinary highlight.
https://bar-b-kuh.de/taxiteller-soulfood-ausm-ruhrpott/
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I use mozerrella with olive oil and herbs (basillicum, marjolin, chives, (dried) nettle) and a little bit of salt (a real little bit). Like that i use it in salads and on my bread. No sauces on it, that is spoiling the mozerella.
Don't hold the chips btw.
Cheese, I got a cheese guy he hooks me up with very nice exotic cheeses from Italy and beyond.
Mozzarella with oregano and chives besides the usual basil sounds nice. Don't forget the San Marzano!
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I get so much I share with neibors and we go through a lot. Unfortunately some of it doesn't make it to a plate before it spoils.
I had a whole circle of aged parmigiana. Wonderful stuff. Next time a half might be better.
Whats the best approach for cheese storage? We go through cheddars and others faster.
I had a whole circle of aged parmigiana. Wonderful stuff. Next time a half might be better.
Whats the best approach for cheese storage? We go through cheddars and others faster.
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Cool and dry place for sure. As you said the Parmigiano is an aged cheese and this makes simpler to store it, but if course you can't overcome a certain period, mainly if you opened the wheel.
Gaetano.
Gaetano.
I know from artisanal cheesemakers here that they advice to keep cheese in a dark, cool (5-10°Celcius) and dry place. They let their cheese age in an old cellar underground where the temperature is constant kept at 7°Celcius and relative air humidity at 60-65%. But it may depend on the type of cheese off course.
Tony, if you can get this up there try it…….tastes like sriracha ketchup already mixed!
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@myleftear where were you here? https://www.diyaudio.com/community/attachments/img_4477-jpeg.1165844/
I feel like I've already been there, but that's definitely not Alba's side of the Langhe.
I feel like I've already been there, but that's definitely not Alba's side of the Langhe.
Who is responsable for that terrible stuff that looks like chocolate but tastes like cheese/sour milk!?
Actually, I like pizza with pineapple, canadian bacon, onions, green peppers, pitted black olives and cheese.
Blame it perhaps on living on the Islands in my youth.