Author Topic: Cappello mozz  (Read 1559 times)

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Offline 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline 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.
Rest In Peace - November 1, 2014

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?
Rest In Peace - November 1, 2014

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.

Offline 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!
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Offline 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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Offline 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.
Rest In Peace - November 1, 2014

Offline 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.
Rest In Peace - November 1, 2014

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.

Offline 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.

Offline 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?