Speaking of 'rolled' things-have you encountered flat mozzarella?

16 years ago

Linda's comment on another thread about rolled souffle reminded me that a friend here on Long Island said that her Mom bought a flat sheet' of mozzarella to layer and roll ingredients.

She added fresh basil, prosciutto, sun-dried tomatoes, etc. Sounded great except I haven't seen it not even at my Italian store.

I have seen the pre-made rolled mozz and prosciutto, but I like the idea of fresh mozzarella and the liberty to do what I please with it.

Has anyone seen this?

Sue

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Comments (36)

caliloo
16 years ago
I've not seen it either Sue, but DH will be near Reading Terminal Market in Philly tomorrow, I will ask him to look for it.

Alexa
nancylouise5me
16 years ago
I have seen it once on a cooking show recently. They were making appetizers with it. Put it flat on the counter filled it with a topinade mixer, chopped basil next and then rolled it up and sliced it. Looked easy to use and the fillings that could go in it are endless. I haven't seen it in the cheese section of our grocery store or gourmet shop yet. It may be to new for us up here in Maine.LOL NancyLouise
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woodie
16 years ago
I saw it somewhere - maybe on tv. I'll keep my eyes open here in Joisey!
woodie
16 years ago
I should have googled before I posted! This website has a 'where to find' map and store listings.

Here is a link that might be useful: Lioni Mozzarella
cookingrvc
Original Author
16 years ago
Yes, Woodie I've seen those with the prosciutto in the grocery store and Costco. It's the sheet of fresh mozzarella that I am looking for.

I suspect I could take a log and cut it round and round to unfurl a sheet but that would be a pain and probably look a little ragged.

I am possessed with finding it at this point. I wonder if someone put it through a pasta machine...is that even possible??? I guess we'll find out as soon as my friend gets back to me.

Sue
woodie
16 years ago
Sue, scroll down the website - they have the flat sheet of mozzarella - it says "special order" - but they do have it and maybe you can ask them where.
eileenlaunonen
16 years ago
Yes I buy it all the time....it comes in a package that if you dont look at the writing it looks alot like a fresh mozzarella log....when you open it it rolls out like a pre made pie crust except its rectangular....by it here at Village Market so I dont know who else sells it the brand I cant remember but it does open you up to alot of stuffing options!
cookingrvc
Original Author
16 years ago
Oh, missed it. That's it!!!

I will have to ask my pork store if they will order it or ask my friend to pick it up.

Thanks Woodie!!!!

Sue
eileenlaunonen
16 years ago
Dont know if thats the brand I have too look I actually first bought this last year for a party....thought it was the presliced log (i use for mini chicken cutlet sandwiches for cocktail parties) to my surprise it rolled out so what did I do I stuffed it! LOL
cookingrvc
Original Author
16 years ago
Hey Eileen, which Village Market?
cookingrvc
Original Author
16 years ago
Now that I know what to call it I got a few hits online...
This one is from Belgioioso.

Here is a link that might be useful: Mozzarella sheets
annie1992
16 years ago
Well, I'm sure I can't get it here anywhere, LOL. You did give me an idea, though. Elery and I made mozzarella this weekend. Instead of shaping it into balls, I don't see why I couldn't take the warm cheese and press it into a sheet.

I feel an experiment coming on...

Annie
eileenlaunonen
16 years ago
Belgoioso is the brand...Village Market in East Islip usually has it...Uncle Guisseppies doesnt carry it. May call stop n shop or whole foods.
Rusty
16 years ago
The Walmart store here had some a few weeks ago.
I'll have to check to see if it is something they carry regularly.
And see what the brand name is.

Rusty
lowspark
16 years ago
I love the idea of making appys out of this. I'm going to look for it at the store. I see that Central Market carries Leoni so maybe they have the flat ones too. I'm always on the lookout for new appetizer ideas.
Rusty
16 years ago
I checked the rolled Mozzarella in our super Walmart today.
It is Belgioioso.
They have 2 or 3 different kinds, plus the plain "fill your own".
Just in case anyone is interested.

Rusty
cookingrvc
Original Author
16 years ago
Nice work there Rusty! We have a Walmart nearby...will have to check it out on my way home from work. How convenient!!!!

Thanks
Sue
annie1992
16 years ago
You know, it's funny, I was watching The Polar Express last night and a commercial came on. Sure enough, it was for the BelGiosioso (or however that's spelled) mozzarella sheets, with some guy rolling up tomatoes and basil, then slicing for "instant appetizers"!

So, I'm thinking it's probably a relatively new item that will probably be available in more places soon.

Annie
cookingrvc
Original Author
16 years ago
Annie, I suspect you're right. We are so on the cutting edge!
Sue
eileenlaunonen
16 years ago
Sue....Our Walmart doesnt carry it,I belive thats the Walmarts that have supermarkets. My village market has a bunch the wrapper has changed to all BLUE...If we could figure out how to get it to you Ill buy it for you could I ship it or drop it to you.....Dont know how desperate you want it there 4.99
cookingrvc
Original Author
16 years ago
Thanks Eileen but guess what...I found it this morning when I wasn't even looking!

I was at a local produce place (Cross Island for those of you on Long Island) and there it wasw, all by itself, sitting on the cooling grate just in front of all the other cheeses. It was like it was waiting for me and there wasn't another one to be seen.

Even DH thought it strange how it was set apart from the other cheeses and all by itself.

I think it actually found me!

Anyway, tonight well be sitting by the fire eating whatever I come up with to stuff this bad boy.

Thanks all and again Eileen, thanks for your offer!

Sue
eileenlaunonen
16 years ago
Glad to see you found it
cookingrvc
Original Author
16 years ago
Well, my first attempt at fillings didn't turn out as good as I hoped. I only used half the roll so I get to try again.

I used sun-dred tomato pesto, prosciutto, fresh basil, and salt & pepper. Oh and a little garlic powder. Wrapped it in plastic wrap and let sit overnight. It was ok, but the garlic powder didn't belong.

I'll have to be more creative next time. I was thinking of grinding up some cooked sweet Ialian sausage, some sauteed mushrooms, and a little Parm Reg.
annie1992
16 years ago
Oh geez, Sue, now you've gone and done it. I've got to go home and make mozzarella so I can make a sheet and see if I can roll it up with that italian sausage, mushrooms and parmesan...

Annie
christine
16 years ago
Annie - you can! I bought mozz curd once from my Italian market and did it. Now, as you see from my other thread, I am trying my hand from scratch! And that is exactly why I am making it, to make the sheet of mozz! :)

I just saw this commercial over the weekend as well - the Belgioso one...

Happy creating!
cookingrvc
Original Author
16 years ago
Annie and Christine....

You know, I imagine that fresh mozzarella will much improve the outcome. The Belgioso was ok, but not as good as fresh.

Let me know how it turns out, I might jut have to make my own for NY Eve.

Sue
eileenlaunonen
16 years ago
Sue I buy the CURD at A&S pork store and Ive seen it at Uncle Guisseppies....I make it for the holidays...so much better than store bought! And its fun!
cookingrvc
Original Author
16 years ago
Great. I have A&S right in town and think it would make a fun evening. Guess I can look online for instructions on how to do it.

Thanks.

Sue
annie1992
16 years ago
Sue, mozzarella is dead easy, even if you have to make your own curd. This site has pictures.

Plus, when you are done, take the whey and heat it to 200F. Stir and stay at 200F for 5 minutes, the milk solids will rise to the top. Skim them off and put them into a strainer lined with cheesecloth (I use a linen tea towel). Gather the sides and let the whole thing drain for 24 hours. What's left is ricotta. Double bonus!!

Annie

Here is a link that might be useful: 30 minute mozzarella
eileenlaunonen
16 years ago
OMG ANNIE....I always pour it down the drain!!!! Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!
cookingrvc
Original Author
16 years ago
This just keeps getting better!!! I love it. I buy fresh ricotta at the Italian store and let me tell you, it is THE best.

This is going to be a lot of fun. Thanks for the link Annie!

Sue
annie1992
16 years ago
Oh no, Eileen, never pour it down the drain. A gallon of milk will make me about a pound of mozzarella and the whey from that gives me about a cup, maybe a cup and a half of ricotta with about 10 minutes time expended.

That said, I fed the last batch of ricotta to Ashley's puppy, Cooper. I didn't have room to freeze it and I seldom use it, but it still seemed wrong, somehow...

Merry Christmas!

Annie
eileenlaunonen
16 years ago
I love fresh ricotta it makes the world of difference in italian dishes and imo especially lasagna! Cant wait to try this!
christine
16 years ago
Annie - great site, thanks! Good to have the pics! I will be doing this Thursday night... :)

I am also going to try the ricotta thing!
annie1992
16 years ago
Hey, Ricki Carroll isn't the "Cheese Queen" for nothing, LOL.

I was astounded at how fast and easy it was to make mozzarella and then get ricotta from the leftovers. And what fun, a bunch of cheese making going on.

I have to warn you, though, I always stretch my cheese in three or four pieces because that big piece is so unwieldy. Then I make little balls of mozzarella. And then we eat them, still warm. And I'm not even a huge cheese consumer...

You'll have a lot less to use than you think you will. At least I do.

You just have to find citric acid and rennet. I have the liquid rennet, but the tablets work fine too.

Annie
annie1992
16 years ago
BTW, if you want a LOT of ricotta, instead of a cup, you can make whole milk ricotta. This makes about 1 1/2 - 2 pounds from a single gallon of milk and if you use the cream it's WAY creamy...

1 gallon whole milk
1 tsp citric acid dissolved in 1/4 cup cool water
1 tsp fine salt
1-2 tbls heavy cream

Add citric acid solution and salt into the milk and mix thoroughly.

IN a large pot, directly heat the milk to 185-195F, do not boil. Stir often to prevent scorching.

As soon as the curds and whey separate (make sure the whey is not milky, that it's clear/amber/greenish), turn off the heat. Allow to set, undisturbed, for 10 minutes.

Line a colander with muslin or cheesecloth. Carefully ladle the curds into the colander. Tie the corners into a knot and hang the bag to drain for 20-30 minutes, or until the cheese has reached the desired consistency. The cheese is ready to eat immediately. For a creamier consistency, add the cream at the end and mix thoroughly.

Store in a covered container in the refrigerator for 1-2 weeks.

Yield 1 1/2 - 2 pounds

Annie

Speaking of 'rolled' things-have you encountered flat mozzarella?

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