• 8 Posts
  • 272 Comments
Joined 2 years ago
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Cake day: June 24th, 2023

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  • I ran a BBS back in the day with like 200ish? users. Engagement was way more valuable than growth. More people makes things harder, not easier. More engagement from less people is easier to manage, and leads to better communities.

    Lemmy feels the same.

    Lemmy is for discourse. I’d rather see the healthy and interesting back and forth of an OP and commenter than 5K up votes.











  • As the other commenter stated, Italian moz is made from water buffalo milk, which the US doesn’t have. And unfortunately, it’s not importable because it wouldn’t survive the trip without pasteurization (and current risks of bird flu with less pasturized milks due to lax US handling laws). There are also laws in the EU about what can be called moz, which dont exist in the US (don’t get cheddar lovers started).

    US moz is made with cows milk, and while it can be very good when made fresh, most people find the Itallian version to be a completely different cheese, and much more applicable to the dishes it is served with in Italy.

    In the US, American-Italian food has made shifts to items like chicken parm, etc, partly because of historic American tastes, but also because of what pairs better with the cheese.

    All this to say, moz is good, in Italy and in the US. But they are very different cheeses.