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.
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