tag:blogger.com,1999:blog-36718436.post5142917003848431156..comments2023-08-22T22:14:15.758-07:00Comments on Fromage du Mois: cow v. buffalo: a dispatch from the fieldGoudacrishttp://www.blogger.com/profile/12625058991439252594noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-36718436.post-23043087371178166722008-10-14T13:05:00.000-07:002008-10-14T13:05:00.000-07:00like ricky, i am hard-pressed to think of a time i...like ricky, i am hard-pressed to think of a time in my fromage history when i have knowingly sampled the old BuffMozz. as such, i'm grateful for goudacris's vivid descriptions - i could almost taste the tasteleseness of CowMozz and swore i felt a bit of BuffMozz's "mushy".<BR/><BR/>on the fromage-does-pizza tip, it would seem, then, that any-mozz-will-do is a fair rule of thumb for baking (though i shall definitely consider BuffMozz for my next caprese). i recently attended a modest pizza-making fete, and it was CowMozz as far as the eye could see. taking a page from my favorite brooklyn pizzeria's cookbook, my team created a "pie" with a killer fromage pairing: standard CowMozz plus a few dollops of creamy ricotta. mmmmmmmm. my pizza compatriots were initially skeptical, but seemed to quite enjoy the result.<BR/><BR/>in closing, i'm quite enjoying these comparison-type fdm postings a la "cow v. buff" and the unforgettable cheddar wars of yesteryear. in my opinion, comparing 2+ fromages (or 2+ types of the same fromage) adds a level of complexity and (dare i say) whimsy to the more generic, single-cheese taste-and-post. <BR/>how do others feel?chedda gablerhttps://www.blogger.com/profile/15190833307653628051noreply@blogger.comtag:blogger.com,1999:blog-36718436.post-66917797455450692692008-10-05T20:00:00.000-07:002008-10-05T20:00:00.000-07:00A simple comparison that is certainly not out ther...A simple comparison that is certainly not out there in the 'literature'. It is good to know that it may not be worth using the Buffalo on a pizza. I can't think of when I've have Buff. Mozz. at all, really-- and so I will have to now try it, perhaps Caprese-style with some fresh New England heirloom tomatoes. In any event, fantastic post. FDM has now been revived and Goudacris is back in full style.Ricky Ricottahttps://www.blogger.com/profile/00539458971957599424noreply@blogger.com