Originally posted by rbmorrisWe just made a chicken pasta salad and used chunks of smoked Gouda, man that is a nice cheese. It made a great salad. Mozzarella is totally bland for my taste.
When making a pasta salad, some people like to include small cubes of mozzarella cheese. One time, in an effort to make the best possible pasta salad with the highest quality ingredients, I decided to use fresh mozzarella. I soon discovered that was a mistake. The vinegar and everything else in the salad made the cheese disintegrate. Since then, I use t ...[text shortened]... his spin-off thread, brought to you by the letter "M", the letter "Z", and the letter "A".
Originally posted by sonhouseThe gouda would be nice. I like that a lot. Personally though, if I'm going for the Italian thing (black olives, marinated shrooms, artichoke hearts, pepperocini, sun-dried tomatoes, garlic, diced onions, olive oil, balsamic vinegar, basil...etc.), I think mozzarella is the way to go.
We just made a chicken pasta salad and used chunks of smoked Gouda, man that is a nice cheese. It made a great salad. Mozzarella is totally bland for my taste.
^ Good with hunks of pepperoni or salami too for non-vegetarians.