Today was mozzarella day. I have a farmhouse cheddar and colby aging in our refrigerator-turned-cheese-cave, and so I really wanted to experiment with a fresh cheese that would provide some instant gratification. And mozzarella is, conveniently, perhaps most delicious just after the moment of creation.
So, as for the result, first the bad: the texture was off. The edges of the ball were a tad too firm, giving it the appearance of having been heated too long. I kinda have no idea why that would be the case, since I followed the instructions closely and certainly didn't heat it any longer than indicated. But the good news is that the flavor was actually rather fantastic -- really rich and almost meaty.
Jane and I scarfed down the whole batch in one sitting. My belly hurts, but it was worth it.
Comments
Mozzarella looks good! I like the picture with tomatoes and basil. I suggest using extra-virgin olive oil as dressing, you will taste the difference. :) - Me, I'm from the South East of Italy, from a city where mozzarella and olive oil are among the best of the whole country (you should visit sometimes! ;)).
- Antonella Napolitano
Wow, you were able to tell that I used non-extra virgin olive oil from that photograph? That's remarkable! It's embarrassing, being of Italian decent, but e.v.o.o. can taste bitter to me. Thanks for the kind words about my mozz.
- Nancy