I just stumbled onto this site and now you all have me thinking of getting into cheese making. The stumble was when I was looking for an answer to if my old Mozzarella in the frig is going to kill me. It was purchased at a local factory here in Wisconsin about a year ago, maybe more, and was vacuum packed. We opened it today and it smelled fine and tasted great. Not like Mozzarella I know of though. It was a little sharp or maybe like sharp Provolone. I liked it so well I may start buying my Mozzarella a year early. Or better yet, making my own and aging it. I've been working on this 1 pound chunk for a few days and haven't died yet.
So what is the limit on aging Mozzarella?