Author Topic: Mixing dry/aged and fresh mozzarella?  (Read 1136 times)

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Offline Bende

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Mixing dry/aged and fresh mozzarella?
« on: October 03, 2013, 11:33:25 AM »
Hey guys,

Lately I've been using mostly only dry Boars Head mozzarella on my pies, but I've been meaning to experiment with mixing in some fresh mozzarella.  Perhaps doing a base of dry aged mozzarella, then sauce, then a bit of fresh mozz on top.

Anyone have any experience / advice on this kind of approach?


Offline bbqchuck

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  • Location: SoCal
Re: Mixing dry/aged and fresh mozzarella?
« Reply #1 on: October 06, 2013, 10:45:39 AM »
I've been mixing Bel-G packaged (is this "fresh" or "dry aged"?) along with fresh water Anglelo & Franco, both sourced at my local Costco in Socal. The A&F is very much like the Garfalo Bufala in flavor and texture before and after cooking. But it also is watery if not dried.  The Bel-G tends to salty and gets rubbery after high temp cooking.  Mixing seems to give a good balance of saltyness and texture.