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A long time ago I used to buy a firm yellowish colored mozzarella that had a sharp or slight salty taste, it was the best cheese ever for just eating and for any Parmesan  recipes. Like eggplant Parmesan or lasagna or any other dish calling for mozzarella. The farm dairy where I used to buy it went under, I cannot find cheese like it anywhere, I was told it was aged mozzarella, does anyone know how to make it?

Caciocavallo is a cheese made like mozzarella, but is aged. You might start with this: https://www.cheesemaking.com/Caciocavallo2.html



Susan