Hi, Alison. Next, add a layer of meat sauce. I make my mozzarella cream for various applications like these spinach cheese melts or mushroom quesadilla lI and the precooked mozzarella for this Margherita pizza! Fold the other half over the filling and seal the ends together. The uniting factor is the dish and the fact that most casseroles can only be improved by a top layer of stretchy vegan cheese. I am going to make this all the time now and safe some money! , Thank you for the very kind comment, Mikayla! 365 Plant-Based Mozzarella-Style Cheese . Were talking about gooey, melty cheese perfection! I usually make a double batch, pour 1/2 into ramekins after 2 minutes so that I have a supply of the soft, melty version and then I let the rest boil the few minutes longer. I just made this. Make Your Own Vegan Pizza Cheese Taste Test Results 1. Hi Hannah, unfortunately no, it has to be coconut oil to get the right texture. Place all of the ingredients into a high-speed blender and blend until completely smooth. Amazing !! Ive made this recipe twice once as its written and another subbing silken tofu (with only 1/4 cup water) for the cashews. This dough was inspired by my 3 Ingredient Bagel recipe. the cheese was gooey melty. Make sure to blend really well, pour thick puddles and bake at high temperature to brown! (Yes, Im a pineapple on pizza person.) Allergic here but this lools great. Top the bread with the remaining three slices of bread, butter sides out. So thrilled you enjoy the recipe. This may be your go-to dinner party main dish from now on. I used Arrowroot, because I was out of tapioca, still amazing! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. contains cashew. The best thing about this recipe is that it keeps remarkably well. In theory, Miyokos new mozzarella should work here. tsp salt 2 jalapeno chillies (seeded and diced) Instructions Place the ingredients into the jug of a blender, and blend at medium to high speed for roughly 30 seconds or until you obtain a smooth liquid. . Add cashews to a high-speed blender, along with coconut yogurt (see notes for substitutions), lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch, and blend on high until creamy and smooth, scraping down sides as needed. You can also use this mozzarella as cheese sauce to make pasta or any other places where you want to use cheese sauce. Diet: Vegan Prep Time: 5 minutes Refrigerator Time: 4 hours Total Time: 5 minutes Servings: 10 Calories: 83kcal Author: Kate Ingredients cup Raw cashew pieces, Rinsed under hot water for several minutes cup Refined coconut oil cup Tapioca flour 1 tablespoon Nutritional yeast flakes 1 tablespoon Kappa carrageenan 1 tablespoon Lemon juice Optional: blend for another minute or two until the mixture is warm. So, when you pour plant-based mozzarella laced with tapioca starch on a pizza and bake it to bubbly perfection, the culinary magic occurs and the result is a thick and stretchy cheese toppingnot pizza soup. Its my main go to for vegan mozzarella I make it all the time. Add bouillon, water, potato, rice, and cashews and bring to a boil. And when you want a grilled cheese sandwich with some delicious tomato soup, this mozzarella will be your best friend. They give you a huge straw to suck up the tea and tapioca balls with. Pour the oat milk into a jar, cover the top with a towel, and set aside in a warm place. Instructions. Please do not share entire recipes, large bodies of text, or edit photos in any way without first obtaining permission from us. For the added stringy texture you would have to precook the mixture and use. Spread the pizza sauce of choice. You dont need to worry about getting enough protein with this cashew-based cheese. This is my favourite. 1/2 teaspoon salt Is the texture meant to be completely smooth? Can the extra I dont use be frozen? Its definitely not unpleasant, especially if you do like the taste of coconut, but it does interfere a bit. Its the tapioca starch (or any type of starch) that triggers this reaction. I love this mozzarella I did it a lot of times. Mine came out a little gritty and i cant figure out why. Make your own: Vegan Cashew Ricotta with Fresh Basil. In lieu of creating a solid cheesewhich often includes anti-caking agents to prevent clumping, but suppresses meltabilitythe ambitious entrepreneur settled on a liquid product that thickened as it was cooked. Add oats, water, soy lecithin, and probiotic powder to the jar of a high-speed blender. Before avocado toast, there was cheese toast. The Best Vegan Mac and Cheese (Classic, Baked). Pour the "milk" in the pan. Thank you! Can the pourable cheese be made a day ahead of time? How lomg does this keep in the refrigerator? I made it exactly as written, including the added yogurt, and it was perfection. Try this recipe to make it at home, or take things one step further by making a chile relleo burrito like the folks at Vegan by El Zamorano do in Costa Mesa, CA. This recipe is fantastic. However there is a difference between the acidic and bacteria levels that might affect the texture of the cheese, but I would make a smaller batch to try anyways and see how it goes. Vegan news. More Details. Serve immediately or store in refrigerator. help please!! The cashew quality and measuring etc will add some variation. It tastes good, and has a perfect texture for nachos, pizza, tortelini, etc. I loved this! Our Recipes Our Blog Our Guide To Assembling the Perfect Cheese Board. I used macadamia nuts, 2/3cup water, 1T vegan yogurt and 1 tsp nutritional yeast. So if you think you wont be able to finish it all, then freeze some of it. Allow to boil for 10 minutes. Everything weve made with it has been incredible. Products. Mix until combined. Pour the liquid into a small sauce pot or pan and cook over medium heat, stirring constantly. In its most humble form, this breakfast staple was made with a slice of toast topped with a slice or two of cheese and broiled until melty. This liquid cheese is so delicious and easy to make. Ive seen some recipes using white beans instead. Stir constantly until thick. PIZZA DOUGH. Its made from cashews and tapioca starch! A quick and easy way to make homemade vegan liquid mozzarella cheese that's perfect for pizza. To make the vegan cheese center, add the cashews, coconut milk, 1 tablespoon of cornstarch, apple cider vinegar, and garlic to a high-speed blender. Vegan meatballs, Italian-style, made with savory mushrooms and bulky lentils. Bake in the middle rack of the oven for 15 to 20 minutes, or until the cheese is melted and bubbly. There is no need to soak the cashews. To make it soy free use chickpea miso instead of regular soy miso. I did see your answer to someone else. (If using a food processor or a weaker blender, this may be difficult. You need 80 g cooked potato (around 1/3 cup once mashed). Transfer the cheese mixture to a small saucepan and bring to a simmer whisking often. Links on some posts are affiliate links for e.g. Love the use of so many wholesome ingredients and love how easy it was. Think root vegetable ground up to make a very fine flour. Swaps: Cornstarch for Agar, potato starch for tapioca, Ripple (pea) milk for soy, white miso + an umami seasoning that has various spices including mushroom powder, doubled the kraut and nooch. If you prefer to use extra virgin coconut oil, you can go ahead, but just know that your end result is going to be coconut flavored. All the best! I tried a version where I soaked the cashews for 15 minutes in boiling water and a version where I didnt soak them at all. Would that be a decent substitute or do you think the truffle flavor be too overpowering? This nut-based cheese is best when poured over a homemade pizza with simple ingredients such as a margarita pizza with tomato sauce and fresh basil or add a few chopped vegetables like peppers, spinach, broccoli, or mushrooms for a complete healthy plant-based meal. I put it on two pizzas and still had a 1/4 of the cheese left. Hi! Author: Vegan Richa Ingredients For the mozzarella: cup (65 g) raw cashews (measure dried unsoaked cashews and a well filled somewhat heaping cup) , soaked for at least half an hour in hot water cup (180 ml) water use 1 tablespoon less for thicker 2 teaspoons extra virgin olive oil 1 small garlic clove or teaspoon garlic powder Try with a tiny amount. Will be making this recipe again and again . Brilliant recipe . This vegan mozzarella is divine! Cover with a wet towel and let rise in a warm place for 30 to 1 . Youll end up with an eggplant filet entirely encased in melted cheese. Mozzarella Ingredients: plant milk (filtered water, organic cashews), organic sunflower oil, organic tapioca starch, sea salt, mushroom extract, organic sunflower lecithin, organic konjac, cultures. See pics. They work well together. We create tasty and healthy plant-based meals that will appeal to vegans and meat-eaters alike along with fun cocktails to sip while you cook. Pour the mixture into a nonstick skillet or small saucepan and . so from now on, keep it as a pantry staple. Drain the cashews and place in a blender. Transform your favorite Italian classics with the new mozz on the block. This line of thinking isnt too far-fetchedmost vegan cheeses begin as a liquid and transform into a solid when cooked over heat. And all you need is some easy ingredients like cashews, lemon juice, garlic powder, maple syrup, nutritional yeast, agar agar powder, tapioca starch, tahini and coconut oil! For something you can shred, freeze the cheese in a silicone container. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixture really well and you cannot feel any grittiness in the mixture. I didnt notice any difference at all. Hi Candace, Store it in the fridge (covered) where it will last for about a week. Prepare a glass, ceramic, or silicone mould and have it ready to pour the cheese into when you are ready. Im a Newbie and Id love to get more Edgy Veg! Best vegan mozz recipe that Ive tried, especially on pizza. Made this recipe? Method. Serve immediately or store in refrigerator. I boil the cashews for 5-10 minutes rather than soaking them to save time and I add probably double the amount of nutritional yeast because I love the flavour of it. Does this freeze well? i found the texture different from cheese texture but it looked like a pizzeria pizza. Spoon on homemade pizza just before cooking. As fans of this blog, we look forward to your new, inventive dishes. It makes dairy free pizza fun again. WOW! Mix at high speed for 40 seconds or until completely smooth. This is a summary of the process to go along with the process photos. Combine the yogurt, rejuvelac or other probiotic liquid, avocado oil and salt in a blender or food processor and . STEP 3. The combinations are endless. Im so happy you enjoy the recipe. 1. Enter Miyokos liquid mozzarella. flavor additions: personally I like this mozzarella without the nutritional yeast and with some added yogurt. This website uses cookies to improve your experience while you navigate through the website. Add in baking powder and sea salt and mix until combined. Vegan Provolone. Awesome! Boom. Drain and rinse. My problem is this. Then put it to bake for 10 minutes. Staten Island, NY. Heat the cheese sauce over medium heat until it begins to boil. I live in Canada and havent been able to try a store bought liquid mozzarella so I was excited to find this recipe. The traditional method involves preparing a vegan eggplant parmesan recipe as-is, then dolloping Miyoko's liquid mozzarella on top of the breaded eggplant slices and baking until melted. FAQ & Homemade Vegan Liquid Mozzarella Tips: Will this cheese be stretchy like traditional mozzarella? Blend well until it has the consistency of milk. Can I leave out the tapioca starch? Or some other way. * Nutrition (per 1/4 cup): 170 calories, 14g fat, 11g carbs, 1g fiber, 1g sugars (includes 0g added sugar), 2g protein. This recipe is from her cookbook Art. Step 2 - Heat the cheese sauce over medium heat until it begins to boil. Preheat the oven to 425F (215C). This liquid vegan pizza mozzarella is the perfect vegan cheese option to make any pizza taste like they were in Italy! You dont need to soak the cashews first for this. Social media shares are always welcome. I went with a simple topping of pizza sauce / marinara, fresh basil and a drizzle of garlic-scented olive oil. Hope you enjoyed the lasagna! Take the pizza dough, and sprinkle some flour on it. Both were kickass!! Also our vegan nacho cheese doesnt have any coconut and works great as a dip or sauce or can be drizzled over pizza. Add in the fresh basil, and stir to combine. Once refrigerated, the ingredients will begin to separate. My son-in-law is allergic to anything coconut. Altogether delicious! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I was a real cheese and dairy lover before becoming WFPB almost 2 years ago. Really appreciate you exploring different options to find the one that sticks to you the most. We'll assume you're ok with this, but you can opt-out if you wish. This means that if you were to make a purchase through one of these links, Pasta-based would receive a small cut, at no cost to you. Rude or insulting comments will not be accepted. Then cover with a damp towel and let it sit near your warming oven for at least 20 minutes. . This recipe was first published in April 2018. . Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza. We also use third-party cookies that help us analyze and understand how you use this website. Blend until completely smooth. Add in dairy free yogurt snd mix with spoon until it begins to come together. I just used the vegan mozzarella recipe again and it will be my go to from now on. Your email address will not be published. To substitute for sauerkraut juice, you can pretty much use any fermented juice. Were not carb-opposed, but this step is necessary to pack in as much savory filling as possible. Then put it to bake for 10 minutes. Your feedback is really appreciated! Yes macadamia dont thicken as much as cashews so add more nuts or reduce water! Place half of it in a baking dish and cover with marina followed by a generous drizzle of mozzarella. Start by bring two cups of water to a boil in a pot. Anyone whos vegan or dairy-free will love this as an alternative to cheese on their pizza! 2. We dont eat onion/garlic Now you can pour the cheese mixture over a prepared pizza and cook as usual. This one may be at the top of the list! Mix and let it sit for 5 minutes. I use it on pizza, lasagna, poured over veggies or in any other way you want gooey liquid vegan cheese! , Can i replace water with rice or oat or coconut milk? Revolutionise your vegan pizza game in minutes! Whats your opinion? thank you. Tasted very similar to that *other*, store bought vegan liquid mozz. 1 Bowl of homemade ricotta cheese or 2 containers of store bought vegan ricotta 1 Container of Miyoko's Liquid Vegan Pizza Mozzarella or any vegan mozzarella of your choice 1 Tablespoon of basil, oregano, and parsley mixed for garnish Homemade Ricotta Cheese: 1-1/2 Cups of Almond flour 2 Tablespoons of Lemon juice 1 Tablespoon of Coconut sugar Meanwhile, in aseparate bowl, mix the rennet and water and stir well until dissolved. Add the tapioca starch, yogurt, miso, salt, and garlic, and blend to combine as best you can, scraping down the sides as needed. Winner: Miyoko's Liquid Vegan Pizza Mozzarella 2. I love this mozzarella recipe! Hi Victoria, I havent tried those options but arrowroot might work. Store the cheese in the refrigerator. Loved loved loved this! Thank you! I doubled the recipe do I have sauce for days!!! All of the images and text on this site are the property of Pasta-based. Finally got around to making this and its fantastic! After a few minutes the cheesy sauce with start to thicken. Do you think I could use sunflower seeds or almonds instead of cashews? Use a spoon to transfer big spoonfuls of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over as well. You can add 1-2 tbsp more cashews. No rock and a hard place here. My youngest daughter is a bit autistic, so texture can be an issue. Rivals Miyokos Liquid Mozz. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. We love when you share! Inside is a thick, cultured cashew milk-based product that can slide onto your desired food; heat transforms it into a melty, gooey dream. Finally, if you have made this liquid mozzarella recipe, we would love to hear what you think! Drizzle the mozzarella all the way to the edges of the bread, top with the other half of the bread, wrap in foil, and bake at 425 degrees for 20 minutes. Heat a pan over medium heat, and grill the sandwiches until they are golden brown on the bottom. Tear some of the fresh basil and put it on top of the mozzarella or the pizza overall. Awesome! Transfer it to a lined baking sheet and use your hands to press it outwards until you get a thin pizza crust. Please do us a favor and rate the recipe as well as this really helps us! Your email address will not be published. Flavorless and versatile, tapioca will become a staple in your household. I just had the most satiating pizza Ive had in a very long time. (If using a powerful blender such as a Vitamix you can skip the soaking step). Excellent!! It came out pretty thick but it was probably because I used cashew milk which can thicken sauces. Gluten-free option included. Fill each dough portion with a cube of vegan . Plant Milk Butter Plant Milk Artisan Cheese . Protein packed and blends to a wonderfully smooth and creamy consistency. Thank you for your kind words. It will be a little less stretchy once cold, but it wont harden up completely. Then just pour over your pizza and cook as normal! You'll love the cheesy flavor while the taco spices burst with flavor elevating cauliflower in a whole new way! I did include the cheese and nutritional yeast.. It sounds delish!! This recipe is amazing!! Possibly, but we havent tested it that way. Just made this. Instructions. takes less than 5 minutes to prepare, and the results are fantastically versatile! Preheat the oven to 350 degrees for about 5-7 minutes, or until the bottom of the pizza . Your email address will not be published. Oh wonderful! Added nutritional yeast lends color as well as a hint of nutty flavors. Just like that bottled brand! When assembling the calzone, spread the mozzarella directly on the circle of dough, leaving about a half-inch perimeter. 2. You only need to use about 1 cup per medium-sized pizza and store the rest in the fridge or freezer for easy use anytime. This pizza crust rises a lot so youll want to spread it out so that the middle is thin and keep the edges a little thicker. Thanks so much! I loved that the first time I tried it, but its not available in any local stores and the shipping is exorbitant, so Ive been searching for a good replacement. To the bowl of a strong blender add the cashews, water, lemon juice, tapioca, nutritional yeast and salt. Pour this liquid vegan mozzarella over any tomato sauce for that authentic Italian experience. Adjust the flavors to preference, it doesnt have too much of added starch that can sometimes make it too gel like or slimy rather than stringy, Use it in pizza, with pasta, in tacos, quesadillas etc. Add the cashews to a bowl and pour boiling water on top. Been making backyard pizzas for close to two years now. 4. STEP 8: Pour Mixture in a saucepan - Pour the cheese sauce in a saucepan over medium heat. Vegan cheese has never tasted this creamy! I can only find white miso.. would it work with that or could I omit it completely? Never miss out on breaking stories, recipes, and vegan deals, All-things vegan,in your mailbox and inbox, Copyright 2023 Fresh Healthy Media, LLC, 15 Gooey, Melty, Stretchy Ways to Use Miyokos Vegan Pourable Mozzarella, 5 Easy Tips to Make Nut-Free Vegan Cheese at Home, VegNews' Picks for the Best Cheese and Wine Pairings. Add a 13 oz can of coconut milk, cup of warm water, 1 teaspoons salt, 2 tablespoons of nutritional yeast, 4 teaspoons agar-agar, and teaspoon of garlic powder. This velvety vegan Golden Cheese Sauce has a delicious cheddar flavor that is perfect for macaroni and cheese, nachos, cheesy rice, or poured over freshly steamed vegetables or baked potatoes. Its also so easy to make you will hardly believe it. Homemade vegan ravioli dough stuffed with our signature vegan ricotta cheese and smothered in marinara sauce. Whisk the mixture vigorously until it firms up. Then remove from the heat and pour out into ramekins. Turn the dough onto your work surface. It tastes amazing and it has a great texture! its not recommended it has more of a cashew taste than the raw nuts themselves. Considering that you blend this with a lot of water, the kind of blender that youre using, whether its a strong model or a weak model, wont have an impact here. 2. I followed the mozzarella recipe as written and added the yoghurt. We're dedicated to providing simple, delicious recipes that remind us of the food we had growing up on the East Coast, making taste a top-priority and using only plant-based ingredients. Like my MARGHERITA pizza recipe. If you want to freeze it, it would be easier to cook the mozzarella till its thick and store the cooked mozzarella. Thank you for this amazing (and easy) recipe! Delicious, easy, browns, taste is very similar to what I remember mozzarella tasting like. teaspoon cracked black pepper. Looking forward to trying it on lasagna next. Love this stuff; we used it in the Italian Meatloaf recipe, on a pizza, and mixed in with our regular cheddar-y mac n cheese sauce. Cheese toastas it should be. The equipment listed above contains affiliate links to products that we personally use, love, and recommend! Weve had mixed results replicating this classic with vegan cheesesometimes the cheese just sweats or gets weirdly soft, but not in an appealing way. Do you think kombucha would work as I substitute? I will be trying this recipe today! Need a cheesesteak recipe? According to Merriam-Webster, a casserole is simply a dish in which food can be baked or served. A pasta bake is a casserole. Your email address will not be published. Thanks! Blend on high until smooth and creamy (2-3 minutes). My oldest daughter and her husband are vegan and my husband and youngest daughter are lactose intolerant, my husband much more than my daughter. Steve and Alissa here. Stir constantly until thick. Now, weve about lost our minds over Miyokos Vegan Liquid Mozzarella cheese. Could you recommend a few substitutions I could work with, experiment with? Can this be made simply using cashew butter? It sets on a pizza into a browned, gooey and hot melted cheese consistency. Bake your filled squash until just shy of done, then pour the liquid mozzarella on top and finish cooking. Leave to cook for at least 2 or 3 minutes after boiling. Use a wooden spatula or a silicone spatula and stir continuously. Best cashew cheese yet! My billfold and tastebuds thank you, Vegan Richa! We would love to hear what else you use it on! Next, we flipped for Follow Your Hearts pourable pancake batter, Rocket Cakes. I havent tried it yet though, Ill test some nut-free recipes out soon! Repeat these three layers once more, then bake until the top is a blanket of blistered, molten cheese. *****storage: You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. Best Gourmet Cheese: Miyoko's Organic Cashew Milk Mozzarella 3. Woohoo! I was super excited to find a recipe buttttt we are super allergic to nuts. Amazing and delicious. I could not believe my senses. It was delicious! We make it pretty often for pizza, quesadilla, meatball subs, pasta, stuffed in meatloaf. I have cheese recipes that use potatoes and carrots but theyre never as good as the ones with more fat. This vegan cheese recipe made with silken tofu (and no cashews!) Were not talking about a delicate tartine. The unorthodox technique is a lot cheesier. *Use the quick soak method for cashews if you dont already have them soaking overnight. First, we fawned over the liquid JUST Egg. 1. It was so quick to make and now I can have a cheesy pizza anytime. Youll love the meltable and gooey texture and subtle cheesy flavour! Italian-style roasted bell peppers, stuffed with quinoa, sauted onion, and a vegetarian cauliflower-walnut marinara sauce. Knead by gently but firmly pushing the dough down and away from you with the heels of your hands for 2 to 3 minutes, adding flour as needed. We wanted to find a healthy mozzarella cheese alternative that was stretchy and delicious. Pour evenly over pizza or other desired vehicle for eating cheese. You can pop your mozzarella out of the ramekins and break it up into balls or you can leave it in the ramekins and use an ice cream scoop to scoop out perfect balls of mozzarella. For a simple yet classic route, try a caprese style. I went with the addition of yogurt and sauerkraut brine. If youre looking for a pizza cheese pull, and recipe thats ready only using the blender, this is for you! Soak the cashews in hot water for 20 minutes then drain. I like witb the yogurt and usually skip the nooch. Yummo!!! Raw cashews can either be soaked overnight or boiled and then are blended with the remaining ingredients to create a salty and tangy liquid mozzarella cheese. Thanks!!! Stir in the remaining ingredients until well mixed. Cant wait to make lasagna and French onion soup with this! We're Matt and Steph. Simply blend and pour for delicious dairy-free cheese everytime! Place remaining 1 1/4 cups water and agar in saucepan, and heat over medium high heat until boiling. Stir occasionally with a heat-proof spatula. We have actually made this a handful of times. Take three of the slices and divide the Melty Stretchy Gooey Vegan Mozzarella evenly among them. Add ingredients to small pot on medium-high heat. Boil the cashews for 5 minutes or soak in hot water for 15-20 minutes. Great recipe! See pics. Our Pourable Plant Milk Mozzarella is the secret to perfectly melty, cheesy pizza. You can also use this mozzarella as cheese sauce to make pasta or any other recipe where you want to use cheese sauce. So happy you like it! Add in the tomato sauce and the vegan mozzarella. Hi Thomas no, it stays soft and spreadable after cooling. hey Francois! In the second, whisk the almond milk and cornstarch. I chose this recipe from among others like it because it told about the quick soak method for the cashews. This recipe looks intriguing. No matter which route you choose, youll end up with a giant cheesy potato. Your email address will not be published. Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA. It will start to thicken and clump together, just stir very vigorously and it will smooth out. 6. Yay! Place a non-stick pan over a medium heat and pour in the mixture. Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. Repeat 2 more times and top with vegan mozzarella. Daiya Mozzarella Style Shreds 6. * Percent Daily Values are based on a 2000 calorie diet. Thank you for the recipe! It is a liquid that is poured over a pizza, and baked until set and slightly browned on the top. Vegan life All signs point to pizza, and thats definitely something we will try, but with a little creativity, this cheese is capable of so much more. Mozzarella; Mozzarella is one of the most popular and versatile cheeses.
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