I think the Belgioso fresh mozz is pretty tasteless. There's another brand I see in the local supermarket sometimes that is better, but the name escapes me.
Last weekend I couldn't find the other, so I bought some of the Belgioso mini-balls. I laid them out on paper towels for a couple hours to dry them, then tossed them in a plastic bag, threw in some kosher salt and some half-and-half and let them sit around for a couple more hours. This was all on a whim, and not scientific at all, but it really improved the flavor (like salt and fat tend to do
). So, I think there's some potential with this.
I think some of the cream probably got soaked up, since there wasn't as much at the end as I put in. Surely some of it just clung to the cheese.
One thing I was worried about, that didn't become a problem, was too much liquid on the pizza. But, the balls melted fine, without being watery. I may noodle this one over and see what I come up with.
Anybody have any thoughts or like experiences?