On Tue, 28 Sep 2010 09:35:01 +0200, "Giusi" >
wrote:

>
> "Catmandy (Sheryl)" > ha scritto nel messaggio
> On Sep 27, 8:26 pm, Michael Nielsen > wrote:
> > > I'd rather purchase it in logs so I can slice it thinly for that dish,
> >
> > The logs are not meant for caprese. Its more for cooking heated
> > dishes , melting it, like pizza, aubergine rolls with mozerella> inside,
> > etc.
>
> >>>what's the difference? it's the same cheese, isn't it?
>
> No, it isn't. The mozzarella or fior di latte that you would use for
> caprese salad is kept in brine, eaten very fresh and cannot be thinly
> sliced. I use it for pizza, too, but perhaps if I lived somewhere else I
> might use the firmer, dryer product that might come as a log. The soft
> fresh one is pinched off in increments of weight and isn't formed
> otherwise..
>

I wish it was as easy for us to buy that super fresh type mozzarella
($8+ per lb seems reasonable) as it appears to be for you.

--

Never trust a dog to watch your food.