Author Topic: Mozzerella balls  (Read 9078 times)

0 Members and 1 Guest are viewing this topic.

Offline giotto

  • Registered User
  • Posts: 411
  • Location: SF Bay Area
  • Italy has DOC, we have NY standards.
Re:Mozzerella balls
« Reply #25 on: August 19, 2004, 06:00:28 PM »
Pierre:

Thanks for the information.  With Grande mozzarella, I use quite a different formula.  Because EDAM is dry, I use it very sparingly and apply it on the bottom in thin shavings, with none of the symptoms that you mention.  It's only purpose is to slightly impact taste.  I grate some aged pecorino at the end for the same purpose.

I was worried about too strong of a taste with Gouda; but will certainly try a younger one.  I'll check for the Goudas you mention, since many of the cheeses at Whole Foods and other stores in San Francisco are International anyways.

I spent quite a bit of time in Germany for work.  I used to visit places like Frankfurt, E. Germany, Waldorf and out toward Munich-- all by car.  I was a passenger and fortunate to travel with our local sales people; although 1500 miles per week didn't always feel that way.  I was amazed at the vineyards and the beauty of all the land.  I spoiled myself rotten with some of the Reisling Spatlese; and I still remember all the walks through a small town called Auerbach, just outside Frankfurt, near one of our sales offices.  While others would suggest authentic Italian food, my goal was to deplete all the hand made servings related to sausage (including Sauer Braten) in sight, and I always requested mama and papa restaurants in smaller villages.  The weekends were a real treat.
« Last Edit: August 19, 2004, 06:32:27 PM by giotto »


Offline giotto

  • Registered User
  • Posts: 411
  • Location: SF Bay Area
  • Italy has DOC, we have NY standards.
Re:Mozzerella balls
« Reply #26 on: August 20, 2004, 01:48:15 AM »
When I was picking up some Mozzarella at Whole Foods, I came across a young organic Gouda that was made from Bastiaansen for them.  It's a cow's milk version that was slightly lighter than another one that I tried from Holland.  Here's an article on it http://www.wholefoods.com/winecheese/che_gouda-organic.html .  I'll mix a few slices in with Grande Mozzarella when preparing pizza for a friend's Birthday bash tomorrow.  Another day, another adventure.

Well, after the party, I found that the gouda tasted good.  But I prefer the less thick texture that results from the drier EDAM, which I use sparingly in a shave-like texture with Grande mozzarella.  When I come across a drier version of the Gouda, I'll give it a try in a similar fashion.
« Last Edit: August 21, 2004, 05:05:45 PM by giotto »


 

pizzapan