Apologies for the radio silence, I haven't had much time to bake since my last pie. I'd definitely recommend the Calabro if you can find it, definitely not a let down. The aroma when baked is noticeably different from other mozzarellas I've used (sargento, sorrento, polly-o, belgioioso just to name a few) and turns a nice orangish color when baked. The pie above was 100% mozzarella with just a sprinkle of garlic powder post bake, I went easy on the garlic in my sauce - you can always add more but you can't take it out! Has anyone else tried this brand that can chime in?