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Article: Recovering Mozzarella's Good Name
- Article from:
- The Washington Post
- Article date:
- May 13, 1998
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Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Mozzarella is the third most popular cheese in America. Well,
something called mozzarella is.
Look carefully at the label and you'll see that the cheese is
labeled "low-moisture mozzarella." True mozzarella is anything but
low-moisture. In fact, it's one of the moistest cheeses you'll find.
It's usually sold floating in a vat of salted water. Cut into it and
it gushes.
Low-moisture mozzarella is an invention of the Midwestern
dairy factories. Originally called "pizza cheese," it is not as
perishable as real mozzarella (which ideally is eaten within a
couple of days of being made). Being firmer, it also grates more
easily and browns and melts better when cooked.
It bears a family ...
Related newspaper, magazine, and journal articles:
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Article: HANDLING FRESH MOZZARELLA
Post-Tribune (IN);
August 12, 1998 ;
193 words
......VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION. A fresh mozzarella should be creamy and tender, supple but not rubbery...20 seconds. * Never ever freeze it. * Always keep fresh mozzarella submerged in water. If you're not eating it right...
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