Author Topic: Cappello mozz  (Read 972 times)

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Online slybarman

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Cappello mozz
« on: August 24, 2013, 09:25:42 AM »
Anybody recognize this cheese? Appropriate for pizza? This was the only block mozzarella at my local grocery store. It was too expensive, but I wanted to try a bit. I am worried the moisture might be too high?


Offline TXCraig1

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Re: Cappello mozz
« Reply #1 on: August 24, 2013, 12:38:38 PM »
You an always let it drain on paper towels if it feels to wet.
Pizza is not bread.

Online slybarman

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Re: Cappello mozz
« Reply #2 on: August 24, 2013, 03:30:30 PM »
Will do. Thanks.

Offline dmcavanagh

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Re: Cappello mozz
« Reply #3 on: August 24, 2013, 06:04:04 PM »
It's from a very old and well respected family in Schenectady, NY, very near where I live. I don't use their fresh mozzarella, their aged mozz is good so I imagine this will be also. Cappello cheeses are not cheap and rarely go on sale. Let us know how you like it.

Offline dmcavanagh

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Re: Cappello mozz
« Reply #4 on: August 24, 2013, 06:05:06 PM »
btw, what do you consider "too" expensive?

Offline Hobbs

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Re: Cappello mozz
« Reply #5 on: August 24, 2013, 06:51:49 PM »
Cappello mozz is awesome stuff!! Hope you like it, let us know.

Online slybarman

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Re: Cappello mozz
« Reply #6 on: August 24, 2013, 08:21:15 PM »
$9/lb. Thanks for the info, I will report back.

Offline dmcavanagh

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Re: Cappello mozz
« Reply #7 on: August 24, 2013, 08:48:01 PM »
ouch!

Online slybarman

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Re: Cappello mozz
« Reply #8 on: August 24, 2013, 09:52:56 PM »
Ya. The grocery store would only sell it to me at their by-the-pound price they sell it for sliced.

Offline dmcavanagh

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Online slybarman

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Re: Cappello mozz
« Reply #10 on: August 25, 2013, 04:56:31 PM »
The mozz was good. Less prone to burning than the shredded mozz I have been buying, but was also a bit more oily - I imagine those two facts are connected.

Offline dmcavanagh

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Re: Cappello mozz
« Reply #11 on: August 25, 2013, 05:03:15 PM »
oily=fat content, whole milk mozzarellas have milk fat, and in my opinion, the better cheeses have a little more fat than others. I believe the oiling off of the fat protects the cheese from browning/burning.

Online slybarman

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Re: Cappello mozz
« Reply #12 on: August 25, 2013, 05:14:44 PM »
I believe the oiling off of the fat protects the cheese from browning/burning.

I had read that before. That is the connection I was alluding to.

I checked prices ordering direct and it was more expensive with shipping than the grocery store price.

Offline dmcavanagh

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Re: Cappello mozz
« Reply #13 on: August 25, 2013, 05:21:42 PM »
If I'm ever down your way, I'll message you and you can give me your order, I can pick the stuff up around here and save you the shipping.

Offline dhorst

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Re: Cappello mozz
« Reply #14 on: August 25, 2013, 05:35:55 PM »
It's great cheese.  It goes for $8.79/lb. at Wegmans around here.  It seems like I used to get it for less at Price Chopper a few years back.

Online slybarman

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Re: Cappello mozz
« Reply #15 on: August 25, 2013, 05:41:04 PM »
If I'm ever down your way, I'll message you and you can give me your order, I can pick the stuff up around here and save you the shipping.

Cool - thanks. Might be good to try the aged as well.

Online slybarman

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Re: Cappello mozz
« Reply #16 on: August 25, 2013, 10:56:22 PM »
Any thoughts on how long the unused portion will keep in the refrigerator and how much longer of I vacuum seal it?