Cheese

>>8946366
>But as far as eating it on its own, i prefer mild cheddar, or smoked gouda.
Mozzarella is awesome on its own. White Cheddar is hit and miss but there are brands that get it spot on.

Squeaky cheese bought/made fresh at the factory is by far the best and only gets its "squeak" by being fresh, if you havent tried it i recommend planning a road trip.

File: _20170518_104724.jpg (727KB, 1843x1723px) Image search: [Google]

727KB, 1843x1723px

I just bought Buffalo mozzarella for the first time. What should I do with it?

The only thing I've got is caprese, but what else is good?

>>8946366
So can anyone explain why OP's image is true?

I bought some Comte last weekend, and it's already slimy and gross.

>>8948594
Fridges harbor all sorts of bacteria and fungi that don't belong in cheese.

>>8948594
It's aged as a block or wheel.

Once it's cut, it's going to spoil fast in comparison to its aging time.

Also your fridge is disgusting.

>>8946366
never has happened to me

>>8946517
Make a wicked chicken parm

>>8946517
Directions to heaven:
thick cut sour dough
slices of mozzarella on top
sprinkle lightly with salt, preferably flaky
slices of ripe tomato
more salt
good drizzle of a tasty olive oil
few leaves of basil
Hello Peter.

>>8949758
Of course, basically just a caprese on bread, but the order is important for the correct distribution of salt and oil.

>>8949758
>>8949764
Can I do this with chevre instead of mozzarella? I never ever use mozzarella so I never buy it but I often have chevre or pecorino in stock