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Cheap mozarella vs the expensive stuff


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Old 10-12-2010, 02:45
luckyeight
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What exactly is the difference between a budget price ball of fresh mozarella, and the high end stuff? Is it basically the milk it's made from ie buffalo mozarella is the best, and cheaper mozarella is made from other milk?

I eat a lot of mozarella and tomato salads, and tend to just stick to a very cheap (about 60p) mozarella, but would it be well worth it for me to try something more expensive?

Any brands/types that anyone would recommend?
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Old 10-12-2010, 03:11
indianwells
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A fresh Buratta, Mozarella with a creamy inside is divine. similar to mozarella but a lot nicer! Don't know where you would find it outside London though. For dishes like chicken parmesan I will just use the balls of Mozarella in water. Definitely not the rubbery blocks of dry stuff in the local Londis.

Edit; I thought it was a sheeps milk but apparently it's not, the inside is Mozarella mixed with fresh cream, either way, drizzled with an aged balsamic and served with some lightly dressed rocket it's wonderful.
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Old 10-12-2010, 19:03
degsyhufc
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After a lot of testing, I prefer the block/slices of mozzerella for pizza. The fresh stuff just doesn't seem to work. I think you need really fresh, good quality and a really, really hot oven for that type to be any good on a pizza (or orther baked/grilled recipies).
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Old 10-12-2010, 19:24
dj1471
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The cheaper stuff is made from cow's milk, while the decent stuff is made from buffalo milk. The proper stuff has a much better flavour - so if you're having it in salads it's almost certainly worth the extra money.
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Old 10-12-2010, 19:25
kimindex
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The more expensive stuff tastes much nicer, to me.
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Old 12-12-2010, 10:17
TommyGavin76
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There is a huge difference. The cheap stuff is almost tasteless, the expensive tastes amazing.
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