Flavour Art Mozzarella
horrend
Setup: Wasp Nano RDA, full cotton wicks, 0.48ohm, 35W, 70/30 VG/PG 3mg
1% Mozzarella - steeped 7 days
Thick mouth feel but not much body or flavour, I think the word cheese put me off trying more than 1% of this to start with. Actual mozzarella doesn't particularly taste of much anyway. There's a slight tang similar to cream cheese (but no feet) in a British cheesecake. Overall very mild but definitely not unpleasant.
Added some more conc to see how it goes. Got a bit heavy handed so my 2% has ended up more around 2.5% - flavour is much more pronounced now, slightly more of the tang coming through. There's also some sharpness coming through that wasn't present at 1%, the VG might be taming this slightly.
Possible usage? This would probably work well in a British cheesecake recipe to give a more authentic taste and help thicken up any creams used.