as a naive indian eating his first proper mozarella in new york, i remember saying it tasted eerily remniscent of paneer. much laughter. but now i find in an article on wikipedia (see the link below) that the buffala are indian... (13 replies, last updated by arifa January 12, 2006)

. This year I want to use a recipe for Mozarella Smores that is designed for summer bbq’s. Bocacinni (little balls of fresh mozarella) replace the marshmallows and you sandwich them between crostini. The original recipe... (8 replies, last updated by Kate December 11, 2005)

has anyone tried rusticone buffalo mozarella or hear of that brand? (0 replies, last updated by Johnette November 6, 2008)

I make my own when I want really fresh mozarella. I mail order the ingredients (excl. milk) from New England Cheesemaking Supply. I buy a gallon of Shamrock Farms organic whole milk (Pasteurized, not Ultra-Pasteurized) and follow... (5 replies, last updated by yamalam April 21, 2009)

I would like to either make fresh mozarella or be able to stretch fresh mozzarella in front of my guests during a dinner party. I have not been able to find websites or information which will enlighten me, or give me sources from... (2 replies, last updated by maria lorraine October 7, 2008)

Has anyone been to the Mozarella Monday’s at Jar yet? If so, what is it like and what kind of food is served? Do you only get served at the bar or can you get a table? Any info would be greatly appreciated. Thanks in... (3 replies, last updated by SoCal July 28, 2005)

I have been making freshh mozarella from curds for about a year and have been very satisfied with the results. However, on occasion the final product is not as moist and delicate as I would like. Instead it may be hard or even... (1 reply, last updated by Mike December 27, 2005)

The only place I have found fresh buffalo mozarella that has NOT gone sour is cowgirl creamery at the ferry plaza. I believe they sell the cheese of the only buffalo producer in the US from southern california...and they charge... (5 replies, last updated by Robert Lauriston August 18, 2004)

My daughter and I had a lot of fun in Sonoma this past Saturday. We took a class at Ramekins, the wonderful cooking school, in which we learned to “pull” mozzarella cheese from curd. We made balls of mozzarella and... (0 replies, last updated by Nancy Berry July 29, 2002)

Brazilian specialties plus pizza. We had mozzarella w/ tomatoes & basil: the cheese was superb but it is just too early for tomatoes. The steamed mussels in white wine were succulent, the hearts of palm salad, excellent. These... (7 replies, last updated by shocker May 31, 2002)

mozarella do as a substitute for fontina in a recipe? I’m just not familiar with fontina. Thanks. (11 replies, last updated by Sam Fujisaka December 14, 2006)

Greetings hounds, Well actually I didn’t lose the thread. I kept it as a “favorite place”, and when the new Chowhounds began, I lost the ability to get to the thread. Some time ago, folks were talking about a... (3 replies, last updated by JeffW July 24, 2006)

I’ve been craving a caprese salad and thought about making it myself since it seems fairly easy. I used to eat it at the Corner Bakery as a side salad, but they don’t offer it anymore. Where can I get good fresh... (6 replies, last updated by Lisa May 21, 2004)

Driving by the Fillmore location today there was a banner that said they have a Brazillian buffet daily from 11 am – 3 pm? Anyone tried it? How much is it? It isn’t mentioned on the website. Anyone know if the West... (5 replies, last updated by Carrie 218 November 3, 2006)

I’ll second Artisanal and Murray’s and for mozarella (but not French strong cheeses) throw in DiPalo’s and Joe’s Dairy. (4 replies, last updated by kirk October 7, 2004)