On Sep 28, 3:38*am, "Giusi" > wrote:
> "Catmandy (Sheryl)" > ha scritto nel messaggio
>
> whatever. If she likes to use logs in her caprese salad, what does it matter
> to you?
>
> Or to you? *The thing is this is supposed to be a place of discussion and
> learning. *If someone doesn't know that there is a difference, is this not
> an ideal time and place to discover it? *You don't know the difference, but
> here's your chance to hunt some up and find out what it is. *The difference
> is amazing.

I have seen the fresh mozzerella that is sold in brine in many
different forms: from balls of all sizes (olive pit size, cherry size,
golf ball size, baseball size), braided and yes, shaped in logs. I
suspect the braided cheese is firmer than the balls, but I haven't
noticed a difference in texture or flavor among the different sizes of
balls nor the logs. It's more like a "blob" that is shaped into a log,
vs. rolled into a smooth ball. There is certainly a difference
between the fresh mozzerella and the aged, firmer mozzerella you find
wrapped in plastic.