That's good to hear. I was curious about the Mozz,...It's so mild I never though of it as a flavor cheese, just more of a texture and melting cheese, like when it's used on on pizza.
Does the hi-temp Mozz get stringy? or does it just get soft like the cheddar? And which types of sausage are you using it in?
I'm thinking of getting some blue also, most likely to mix into hamburger patties or in meatloaf, and also inside pounded and rolled chicken breasts.
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