I probably shouldn’t admit this, but my threshold for food queasiness is pretty low. We had some mozzarella in the fridge that I bought last summer. It wasn’t open so there it stayed. The refrigerator in the garage, that is.

One more thing about that fridge. The door is slightly warped and the seal is bad. Occasionally, I will find that the kids got into it and didn’t close the the door with the proper technique. In the winter, it tends to not be an issue with the refrigerator portion but the freezer warms up. In the summer, the freezer tends to ice up but the refrigerator doesn’t keep stuff cold if the door isn’t properly shut. This cheese had the looked like it was melted a bit.

One time, I ate some yogurt that was probably three months expired. I look at it and then give it a sniff and if it seems alright, then I will give it a taste. If all goes well I will proceed without fear.

There is a little more to story, I am not going to go into today. But we also had a Costco sized tub of cottage cheese. I was looking up ideas to try and use that cottage cheese and decided to make some lasagna. I thought it would be a good time to use up the mozzarella if it was still good.

I opened the package, smelled fine. I cut a slice off and it was not what I expected. It tasted like sharp cheddar. I used it anyway and the lasagna came out pretty tasty if I say so myself. The one complaint I had was the cottage cheese was pretty wet, so the entire lasagna didn’t have a lot of integrity. But, it tasted good.

I happen to know a lot about mozzarella, probably too much. I spent years working for the largest mozzarella manufacturer in the country. I am not going to divulge information that I shouldn’t but let’s say I know where the bodies are buried. First of all, when buying at the store, it can already be months or years old. After the cheese is initially made, it is put into a freezer.

They produce so much volume of cheese that they will make cheese first before determining if it is any good. This is a common practice in food manufacturing. The food will be handled while fresh and then they will figure out the grade and characteristics and then sell as is, blend with other things or transform to something else. It called bulk-off/add back.

Maybe someday I will talk more about the process, but today is about the cheese. I usually find mozzarella bland and rubbery specifically the manufactured version. This cheese was not. It was soft as the variety is. Another process that drives me crazy is that they add nonfat, dry milk to some cheeses. This is to make it more inexpensive but I hate how it coats the knives and shredder. It is very difficult to clean.

The word cheddar actually means to age. Mozzarella is a fresh cheese or no aging required. It seems like in this case, it worked out alright albeit maybe not what some people want.

End Your Programming Routine: Just because something has a date on it doesn’t mean it is bad after the printed date. For instance there was a study on pharmaceuticals called the Shelf Life Extension Program to determine efficacy after the expiration date. It was found that most pill forms are still useful years after the expiration date. This is a liability limiter, not a quality indicator (in most cases). I say, if it looks and smells OK, why not?