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When making a pasta salad, some people like to include small cubes of mozzarella cheese. One time, in an effort to make the best possible pasta salad with the highest quality ingredients, I decided to use fresh mozzarella. I soon discovered that was a mistake. The vinegar and everything else in the salad made the cheese disintegrate. Since then, I use the cheap packaged stuff from the store, as it generally holds its shape quite nicely.
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Originally posted by rbmorrisuse fetta cheese instead.
When making a pasta salad, some people like to include small cubes of mozzarella cheese. In an effort to make the best possible pasta salad with the highest quality ingredients, I decided to use fresh mozzarella. I soon discovered that was a mistake. The vinegar and everything else in the salad make the cheese disintegrate. Since then, I use the cheap packaged stuff from the store, as it generally holds its shape quite nicely.
Originally posted by rbmorrisThere are different grades and varieties available.
Feta and Mozilla are two entirely different types of cheese. Feta also tends to fall apart though.
Most cheap Fetas have a very strong flavor from the salt water they are packaged in, and tend to be harder which causes them to crumble.
If you use a relatively juvenile creamy feta the flavor wont be as sever and will compliment the vinegar dressing.
Originally posted by trevor33I agree with Trev about the cheese choice
parmesan is the way to go
anyone notice there been a lot of food threads lately?
As for the food posts, there must be some crap chefs if there is a need to ask for recipes from chess geeks!!
*waits for the rath!*
😛