Mozzarrella is the mild and gooey stuff that's put on top of pizza. I usually pair it with extra mature cheddar, parmesan or gran padano if putting it with pasta.
If you want more flavour from your Mozzarella , avoid the buffalo type which is actually made from cows milk and is fairly bland. Try Mozzarella di Buffala which is made from water buffalo milk and has a more astringent favour and is a bit more stringy in texture ....Go to an Italian deli , l'm sure they will sort you out some good stuff !Today's recipe is roasted vegetables with Mozzarella and pasta. The pasta is going to be oodles. I only need a small quantity of Mozzarella. I tried to look it up on tinternet, but I am left confusled.
Currently the cheese is in a sealed bag with fluid - whey? How do I keep the rest of the cheese fresh? Do I keep the fluid and put it back in that in a bowl?
I get a range of blood tests every 12 weeks. I have no online access but must enquire about that next time. I just expect to get a phone call if anything is amiss as I never understand what the figures mean anyway.
The Mozzarella melted easily to form a sauce, and the cheddar added stronger flavour. 
The roasted veg with Mozzarella. strong grated cheddar and noodles was very tasty.
The weight loss is (very) slow but steady.
@Andy in Germany thinks I should not go shoppsing without supervision. I am therefore seeking his opinion on the swimsuit that I am likely to purchase. It is very demure, in keeping with my age.
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@Andy in Germany thinks I should not go shoppsing without supervision. I am therefore seeking his opinion on the swimsuit that I am likely to purchase. It is very demure, in keeping with my age.
