The taste of fresh mozzarella

[Food Network Fan]

The taste of fresh mozzarella

by Thursday Bram

The Mario Batali Mozzarella Slicer
(Credit: Italian Kitchen)
If you're cooking an Italian recipe, the odds are pretty good that it will call for fresh mozzarella. It's tempting to use pregrated mozzarella or another less-than-fresh alternative--it can take extra work to slice up fresh mozzarella--but you'll be missing out on an amazing flavor. Mario Batali has the Mozzarella Slicer, which will make the process simple enough that you won't have an excuse to not use fresh mozzarella in every recipe. The slicer uses stainless steel wires to slice the soft cheese into perfectly round slices that you can add to pizza, salads and anything else. It doesn't compact the delicate cheese while separating it.

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[MiseEnPlace]

Why not just use an egg slicer?

[Food Network Fan]

You know, I don't know if it's just because of what I buy here locally ... but the fresh mozzarella I have bought has never seemed to have much flavor. I actually prefer the low moisture.

[MiseEnPlace]

Do you get the kind in water?
I bought some of recently and it was good!

[Food Network Fan]

Yes Sam's has some in little balls. I tried it. Maybe I was expecting too much.

[MiseEnPlace]

I got mine at Kroger, don't recall the brand. But it was close to the sell buy date, maybe that gave it more taste

[BerryBaby]

They taste entirely different and the textures are not even close. I enjoy them both but use the low-moisture when making lasagna.

[bakerman]

I also find the fresh stuff kind of bland. I find that it really pops when put with more bold flavors it's creaminess when melted seems to be its best attribute.

[ibcheft]

2 dollars says you won't believe this but this is another thing the wife will not eat, no she doesn't do lasagna either, I tell you it is so difficult to cook for this woman.

[BerryBaby]

I've never known anyone who didn't like lasagna. What will she eat?