question on mozzarella

[fanfreluche]

Good morning!

I am canadian but live in France right now, so I know there is 2 "type" of mozzarella: the plastic one we have in canada (and in USA) and the real thing.

My question is: Can I have the real thing??
I guess the answer is no because Atkins was american so he's probably talking about the fake mozzarella. The real mozzarella I think can be classify as a fresh cheese, soft.

If anyone can clarify this?

Here's pic of the real thing and the "fake" thing.

[Georgiana]

I never knew there are two kinds! I always ate the real, white mozzarella (it's "legal" during Induction). It's actually the only kind I can find in Germany. You are right saying mozzarella is not an aged cheese, but I think it's the exception from the rule. Same thing about cream cheese, which is not aged, yet allowed on Induction.

I guess Dr. Atkins' definition of the word "aged" was a bit loose.

Edited to add: Does the yellow kind actually taste like mozzarella at all?

[fanfreluche]

The yellow one is not good. Same texture as cheddar, but tasteless and it feels like eating rubber. I never bought the "fake" one when I was in Canada because i don't like it, but my mother used it to top her lasagna.

And I am curious why they can called this mozzarella in the first place! It's not.

Off to the grocery store to get some real thing then, very happy

[mizski]

Originally Posted by fanfreluche

And I am curious why they can called this mozzarella in the first place! It's not.

Well, actually it is. When slightly desiccated (partially dried), mozzarella becomes more compact and it is often used to prepare dishes cooked in the oven. The Italians have a twisted, rope like version called treccia.

It's important to get a good quality version (I like Dragone Whole Milk Mozzarella ). Cheap cheese or the part-skim versions taste like plastic.

I use it to make skillet pizza and I eat string cheese as a snack or to make garlic "bread." Can't beat the fresh stuff with just picked tomato and basil though.

[NinaMarie]

The white kind is fresh mozzarella the yellow kind is processed....It's like the difference between getting good fresh cheddar cheese and a brick of yucky processed cheddar cheese.

But like when you go out to a restaurant and they say they have mozzarella, its normally the yucky "sliced" kind....

[Juniper]

I like both of them. I know the american version tastes saltier. Which, for me, is never a bad thing.