HS, in my experience, no they taste about the same, just have more water. It does offer the possibility if increasing the salt level in the wet stuff by adding salt to the brine. I personally do not like the cheese in either form, but end up having to use it when i cant find something better, which isn't easy sometimes. I usually end up with calabro or formaggio. At least the calabro is made with a starter. The vinegar based ones always seem to let me down. -marc
