Author Topic: Re: Land O' Lakes Cheddar Cheese--NEPA  (Read 754 times)

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Offline NepaBill

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Re: Land O' Lakes Cheddar Cheese--NEPA
« on: August 09, 2013, 07:38:20 AM »
I live in Northeastern Pennsylvania..  There are several "pizza supply" businesses in my area, that are open to the public..  One of the most used cheeses in local pizza shops is a cheddar cheese made by Land O'Lakes (L.O.L.)..  Don't get me wrong, there are plenty of pizza joints locally that use mozzarella, but they aren't my favorite..  I don't find much flavor in mozzarella cheese.  I was told by someone at a restaurant  supply called City-Mager, that they sell over 40,000lbs/month of L.O.L. cheese to pizza shops.  Considering they are not the only restaurant supply in town, that is a lot of cheese!!  You will never find anything in a grocery store that comes close to the taste of this cheese.   Most store brand cheddar's are sharp in taste.  This is a very mild cheddar aged less than 6 months.  It is creamy when cooked properly, and becomes vulcanized rubber if overcooked.  I am pasting a link to one of the local suppliers.  While this isn't the place I frequent, they do have a website for you to browse.  The place I prefer, due to the fact they will sell L.O.L. cheese by the pound, and not make you buy a 42lb block is City-Mager in Wilkes-Barre, PA.  Hopefully you can find places like this where you live.  Good Luck!


http://www.genoafoods.com/index.php?option=com_content&view=article&id=5&Itemid=7
« Last Edit: August 09, 2013, 07:42:48 AM by Pete-zza »


Offline norma427

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Re: Land O' Lakes Cheddar Cheese--NEPA
« Reply #1 on: August 09, 2013, 10:22:25 AM »
NepaBill,

I now also use a mild white cheddar on most of my pizza products.  I also like how the mild white cheddar tastes and melts on a pizza.  My supplier sells a lot of the mild white cheddar to pizza operators in the larger size blocks in my area.  Mine isn't Land O' Lakes though, but thanks for the link.

Norma
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Offline dmcavanagh

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Re: Re: Land O' Lakes Cheddar Cheese--NEPA
« Reply #2 on: August 09, 2013, 04:07:02 PM »
I constantly try different cheese combo's on pizza and have used many cheddars over the years. I have often commented that I feel that a lot of pizzerias add cheddar to their mozzarella as a way of amping up the flavor. Land o Lakes is a mild cheddar, as are the cheddars from Great Lakes Cheese. One "problem" (as some people see it, but not necessarily the way I see it) is that cheddar tends to "oil off" more than mozzarella, so you have to be conservative in it's use. Presently I prefer to blend mild provolone and fontina cheese with my mozzarella, but I will still use some cheddar on occasion. Another great cheese to blend with your mozz is cheese curds, the infancy stage of cheddar. Many cheeses work on pizza, I just try to stay away from extremely sharp cheeses as they ruin the taste for me.

Offline dhorst

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Re: Land O' Lakes Cheddar Cheese--NEPA
« Reply #3 on: August 09, 2013, 05:42:08 PM »
I constantly try different cheese combo's on pizza and have used many cheddars over the years. I have often commented that I feel that a lot of pizzerias add cheddar to their mozzarella as a way of amping up the flavor. Land o Lakes is a mild cheddar, as are the cheddars from Great Lakes Cheese. One "problem" (as some people see it, but not necessarily the way I see it) is that cheddar tends to "oil off" more than mozzarella, so you have to be conservative in it's use. Presently I prefer to blend mild provolone and fontina cheese with my mozzarella, but I will still use some cheddar on occasion. Another great cheese to blend with your mozz is cheese curds, the infancy stage of cheddar. Many cheeses work on pizza, I just try to stay away from extremely sharp cheeses as they ruin the taste for me.
I love using a provolone mix with a bit of asiago fresco with mozzarella.  Muenster is another of my favorites to mix in.  Heavens...I do think we love to play around with cheese.   :-D