241068 Mon Sep 08 00:34:22 -0700 2003 12 19 Outer Boroughs 0 1279478 There are at least four shops on Court Street advertising homemade mozzerella. I have two questions: 1) Who makes the best? 2) When do you order "salted" versus "unsalted." I chose "salted", and they took the cheese out of the brine, dipped it in salt water, and put it in the container, dry. The "unsalted" cheese came from the same vat, but not dipped in the salt water, and packaged with the original liquid. The guy at the store says that salted doesn't keep as well as unsalted. Mon Sep 08 00:34:22 -0700 2003 0 Lindsay B. 1 1279479 none of the places i have found on court street are superb, but here is my two cents about them: 1) avoid esposito's mozz at all costs. rubbery, too dense texture. 2) pastosa's salted is pretty good--since they're very near me that's the option i go for most often. 3) caputo's has some decent mozz, particularly the buffalo stuff they make in-house from imported curds--not bad, tho not like being in naples. if i lived closer to them this would prob be my regular mozz 4) the one time i had fratelli it was decent, believe it or not, so if you live near there, try it and see for yourself. the late barese's on union other side of the bqe was my personal fave, but it's no longer an option. as for salted vs. unsalted, that i think is a matter of taste. i prefer salted, but try both and see what you like. i've never seen the dipping in salt water that you describe. where was that? also, for a more premium price, tuller sells mozz from joe's dairy in manhattan. good, but not worth the extra walk for me. Mon Sep 08 08:35:24 -0700 2003 1279478 0 missmasala 2 1279551 ""the one time i had fratelli it was decent, believe it or not,"" why believe it or not? Wed Sep 10 02:24:58 -0700 2003 1279479 0 R2D2 3 1279552 because in general i'm not a fratelli fan. i don't like their ravioli. too thick, and so many silly flavors. Wed Sep 10 08:37:14 -0700 2003 1279551 0 missmasala 4 1279558 waaaaaaaaaaaaaaah. Wed Sep 10 12:05:18 -0700 2003 1279552 0 r2d2 4 1279593 Caputo's - no question. Fresh basil, tomato, that cheese (cow's milk) and a drizzle of olive oil and balsamic vinegar. It is divine. Thu Sep 11 14:41:56 -0700 2003 1279552 0 Brigita 5 1279692 Caputo's is the place. Great service and wonderful product. The uncle is from Italy and knows the ropes. I wish we had this type of establishment in Dallas. Sun Sep 14 17:06:25 -0700 2003 1279593 0 Cullen Dickey 2 1279554 I quite liked Esposito's mozz the one time I made it over and tried it - thought it was a fair substitute for the lamented Barese though I havent found a match. I think that the salted mozz generally is created by dipping the finished (unsalted) cheese in saltwater - at least thats what Ive seen at places like alleva on grand street in manhattan (another good mozzarella source) and also at barese, for that mattter. That is what I have seen, but someone who has made mozzarrella might correct me. Wed Sep 10 09:32:20 -0700 2003 1279479 0 jen kalb 3 1279557 Have you tried Caputo's on 460 Court St? It has very good bufalo mozarella which they dip if you want it salted. My understanding from talking to cheese people (I can't claim to have personally ever made cheese)is that dipping to add salt to mozarella is traditional Wed Sep 10 11:36:33 -0700 2003 1279554 0 Faren 4 1279559 It may be declasse to say so, but in NY at least, I prefer (salted) same-day made unrefrig cows milk mozz to any bufala mozz I have ever purchased. Do you prefer the bufala? Wed Sep 10 12:32:58 -0700 2003 1279557 0 jen kalb 5 1279565 It depends what I'm in the mood for and what I'm using it with. The bufalo is softer and I like it with fresh tomatoes ( I like to mix the softer texture with a firmer tomatoe - don't like mushy tomatoes!) on the other hand in lasagna I make it with the cow's milk. And yes, both always salted. I think Caputo's also has the cow's milk. Wed Sep 10 14:20:37 -0700 2003 1279559 0 Faren 1 1279562 Believe it or not the Met Food Deli counter on Henry street has excellent fresh mozz Wed Sep 10 12:58:57 -0700 2003 1279478 0 David Jacobson 2 1279569 It's true! I second this! Wed Sep 10 16:34:38 -0700 2003 1279562 0 flywheel