On 2/15/2019 3:30 PM, Cindy Hamilton wrote:
> On Friday, February 15, 2019 at 1:45:12 PM UTC-5, Jill McQuown wrote:
>> On 2/15/2019 12:43 PM, Cindy Hamilton wrote:
>>> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of Fruitcakes wrote:
>>>> On 15 Feb 2019, jmcquown wrote
>>>> (in article >):
>>>>
>>>>> Newman's Own White Pizza with Spinach. Thin crust. Most of you know
>>>>> I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
>>>>> day but it's really not my favourite thing. As I get older, as much as
>>>>> I love pepperoni it doesn't love me back anymore. I don't seem to use a
>>>>> lot of tomato sauce, either.
>>>>>
>>>>> I was at the grocery store yesterday, perusing the frozen foods. This
>>>>> white pizza caught my eye. It was a BOGO and yes, I bought two of them.
>>>>> I also bought some finely shredded "Italian blend" cheese. I always
>>>>> add a little more cheese to frozen pizza. I also sprinkled it with a
>>>>> dried Italian herb blend. Baked it directly on the oven rack as directed.
>>>>>
>>>>> Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
>>>>> them.
>>>>>
>>>>> Jill
>>>>
>>>> If it is a pizza, shouldnt the cheese be mozzarella? From a buffalo?
>>>
>> [sorry to piggyback, Cindy]
>>
>> Why on earth you expect frozen pizza to have mozzarella made from
>> buffalo milk?
>>
>> Jill
>
> Traditional in Italy. Fresh mozzarella di bufala.
>
> Granted, I've only had cow's milk fresh mozzarella, but I
> consider it to be the tofu of the cheese world. Tasteless
> on its own and woefully lacking in salt. It needs a lot of
> help for me to consider it palatable.
>
> I probably should try di bufala sometime.
>
> Cindy Hamilton
>
It is better, but still very mild and not salty at all. Great with
Caprese salad. It has a place and we enjoy it, but, don't compare it
with an aged cheddar or Gouda.