I found out about this cheese because it was in a recipe in a Home Chef box. I read somewhere that it was supposed to be Mozzarella but someone goofed and this is what resulted. It is very, very mild and very soft. I mixed some into my spaghetti once just for the heck of it and it produced a wonderful somewhat gooey spaghetti but didn't overpower the other flavors. I haven't found a real recipe to use it in but I'll keep looking. One warning... once a package is opened, it doesn't stay fresh a long time. Oh, there is a thin paperish "rind" . I ate some of it before figuring out what it was. It matches the cheese perfectly. I don't know if you are supposed to eat it.
What a great idea to showcase the variety available within producers of true Parmigiano Reggiano! These are all superlative examples for not just grating but for eating out of hand. My personal favorite was the Vacche Rosse. Buy this, it's a lot cheaper than a trip to Italy.
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