On Fri, 13 Feb 2004 10:15:40 GMT, "Lawrence Gilburtson"
<
[email protected]> wrote:
>Just my opinion, but fresh mozzarella, while not sharply flavored...should not be bland...if it
>is made with milk or cream and kept in milk,and made correctly, it will be smooth.it will taste
>more like a heavenly ricotta than anything else...compared to the sharper cheeses ricotta is
>pretty bland but it's taste is wonderful for those who like it and in some dishes it can;t be
>beat.....\ LG
>
I am in New Zealand, and there appears to be only one company here making this "buffalo" type of
fresh mozarella. The company (Kapiti Cheeses) sells widely overseas and has a splendid reputation.
New Zealand cheesemakers are (reputedly) some of the best in the world - certainly there are many
cheeses available and of very high quality. You could not fault the local parmesan!
I like ricotta cheese also. The ricotta here is very nice, but I wouldn't call it a
"flavourful" cheese. Perhaps flavour is just something that is personal - and flavours do vary
country to country.
I use ricotta with other cheeses in a sauce when making crespelli (sp?). It works well. Likewise
brie and camambert cheeses here are reviewed well by overseas cheese experts. The local havarti and
soft cream cheeses do well also. Not so good at the smoked however!
It just may be that the fresh mozarella is not to my taste. I really do like sharp strong cheeses
like gorgonzola, Stilton and aged tasty cheddar. Some blue vein cheeses here are stronger than
others. I don't buy the creamy blue for instance - its not strong enough for me.
Cheers
Daisy.
Don't assume malice for what stupidity can explain.