Author Topic: What is the deal with eating dry Mozz at the perfect age  (Read 264 times)

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Offline pythonic

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What is the deal with eating dry Mozz at the perfect age
« on: September 13, 2014, 08:43:15 PM »
I've heard from numerous members that they buy a block if cheese and wait 30 days before eating it to achieve peak flavor.  What is the science behind this?

Nate
If you can dodge a wrench you can dodge a ball.


Offline Donjo911

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Re: What is the deal with eating dry Mozz at the perfect age
« Reply #1 on: September 20, 2014, 05:19:02 PM »
Im curious about this too. I just read this morning on another thread about selecting dry wrapped mozz that is harder because it softens with age.  I don't know why but, whenever I pick up most of the mid range aged white cheeses (Mozz, Jack, Havarti, Munster, etc. I look for ones that are on the soft side. They seem to taste better to me.  So, I have been doing the same with the Frigo and Galbani mozz.  I'd love to know more about this too.  Thanks for posting.
Cheers,
Don
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Offline tdeane

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Re: What is the deal with eating dry Mozz at the perfect age
« Reply #2 on: September 21, 2014, 10:08:36 AM »
At Ah-beetz I used to get aged mots from a local cheesemaker. Sometimes the cheese they sent was too fresh and as a result way too salty. They said that it takes time for the saltiness to go away. Not sure how that works.

Offline pythonic

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Re: What is the deal with eating dry Mozz at the perfect age
« Reply #3 on: September 24, 2014, 11:16:49 AM »
Ahhh that makes sense why my cheese is more saltier then usual.  I heard from Pizzagarage that if I age for about 30 days you will get peak flavor.

Nate
If you can dodge a wrench you can dodge a ball.

Online mitchjg

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Re: What is the deal with eating dry Mozz at the perfect age
« Reply #4 on: September 24, 2014, 11:28:37 AM »
I must have read the thread title wrong.  I was worried that, at 62, I was no longer at the right age to eat dry Mozz.  Thank goodness it is OK!
 :P

Offline pythonic

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Re: What is the deal with eating dry Mozz at the perfect age
« Reply #5 on: October 14, 2014, 06:50:03 PM »
Update...

Aging a fresh block of cheese about a month really helps the flavor and the salty taste lessens.

Nate
If you can dodge a wrench you can dodge a ball.


 

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