It's a very good cheese indeed.I have used it to make Georgian cheese bread and it is delicious just eaten by itself.
ashanti,
Sep 21, 10:31pm
Looking at the photo, I am assuming that when you pull/stretch the curd you fold it back in on itself , I would be surprised if it tastes that much different from mozzarella, which in all honesty is fairly tasteless with out good old salt or seasoning of some sort. I never salt my mozzarella as I know when I make pizza our home made smoked bacon has quite a bit of salt in it Keen to look it up farther, thanks for posting.
davidt4,
Sep 21, 11:23pm
It has a more definite flavour than mozzarella - slightly tart, not so "milky" as fresh mozzarella.It's made by a Georgian family in Auckland -here's their website:
What an interesting site, cookessentials ! I hadn't seen that one before.
cookessentials,
Sep 22, 12:42am
Helen, it says it is very salty...what were your thoughts?
davidt4,
Sep 22, 12:46am
I didn't find it overly salty, and in fact both of the websites describe it as low-salt.Certainly not as salty as feta or haloumi.
cookessentials,
Apr 8, 11:48am
Aaah, so it does, missed that bit. Tastes From Around new zealand has some great stuff, have yet to buy from there so far though.
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