FirePie
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« on: August 11, 2009, 11:41:47 AM » |
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Whew!! I've just concluded an exhaustive research of premium brand name mozzarella and come up with a list of candidates that many swear by. As it is, I have not tried either of these brands, since none are available to me without mail order. I'm simply trying to get a recommendation over which cheese I should try first, since I'm made aware that so many bloggers have tried many of them with great success. That being said, I am also sure that a large number of us here have not been privileged to sample each of the following.
The brands I have come up with are:
-Boar's Head Mozzarella (pretty sure I can find it locally at a wholesale club)
-Grande Mozzarella
-Mozzarella Fresca/Ital Cheese
-Galbani Fresh Mozzarella
-Bubalus Bubalis Mozzarella di Bufala
This is a brief list of possible contenders, but they are consistently ranked to be among the very best. So far the only brand that I can get a hold of locally is Boar's Head, though I haven't yet been able to obtain any. Thanks a bunch, I look forward to your opinions.
-FirePie-
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nypizza
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I Love Pizza!
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« Reply #1 on: August 11, 2009, 12:09:08 PM » |
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Grande!
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ERASMO
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« Reply #2 on: August 11, 2009, 01:07:20 PM » |
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grande
I like the East Coast blend!!
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Kemosa
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« Reply #3 on: August 11, 2009, 07:49:06 PM » |
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I'll 2nd that...Grande East Coast Blend
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johnnytuinals
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« Reply #4 on: August 11, 2009, 09:21:59 PM » |
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yummmmmmmm Grande........................JT
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sabinoapizza
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« Reply #5 on: August 11, 2009, 10:21:22 PM » |
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I have not tried grande cheese but I highly recommend the boars head mozz it melts and stays a nice white color.The flavor is rich and creamy.In additions it deposits very little oil on the pizza.The boars head can be pricey, I have found a place that sells it for 5.99 a lb.I also like the mozzarella fresca brand this is a fresh mozzarella with a rich creamy flavor.I squeeze a little moisture out of the cheese so it does not leave behind any moisture on pie after it has cooked.I have to try the grande however it is not readily available in the area I live.
Sabino
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Sabino
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JConk007
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Lovin my Oven!
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« Reply #6 on: August 11, 2009, 10:37:05 PM » |
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#1 grande east coast, #2 boars head block home shred
JOhn
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I Just Love the Flame, The Fire, and the Fabulous Finished Product, that Frequently Flows, From thy Dome of Furious and Fragrant heat !
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norma427
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« Reply #7 on: August 11, 2009, 11:06:41 PM » |
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I prefer Grande part skim. Doesn't seem too greasy.
Norma
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Always working and looking for new information!
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johnnytuinals
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« Reply #8 on: August 12, 2009, 08:36:36 PM » |
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I mean is it me or the others lol
I was raving about the East Coast Blend last year
and nobody cared to try it.....
Now many of the good folks on here love the east coast blend....
Maybe I am missing something?
Maybe I sould go back to the east coast blend from the Grande WM I am useing now lol.....
Its allllllll goooooood.................JT
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FirePie
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« Reply #9 on: August 13, 2009, 01:03:23 PM » |
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Hello again,
I went shopping in Wilmington, Vermont yesterday (where I made the discovery months ago that there existed Tony Zuppardi's Apizza right next to the high school where my girlfriend graduated!!) at Shaw's to pick up some ingredients to make a couple pies. I ended up purchasing two pounds of fresh pizza dough (I've had to make do with store-bought lately, instant dry yeast being too friggin' expensive in most markets), a can of Pastene tomatoes, two fresh garlic bulbs, sweet Italian sausage, cremini mushrooms, a chunk of domestic Pecorino Romano and two 8 oz. balls of Cantare Fresh Mozzarella.
The cheese exuded a small amount of whey in the wrapping and was very moist as I sliced it. I laid the slices out on paper towels and covered with another layer pressing down to remove excess moisture with a counterweight. Once thoroughly drained of excess liquid, I diced the mozz about 3/8" and wrapped in paper towel again to wring out any remaining whey which could cause puddling and separation of the curd. I ended up making two New England Style (Greek) pizzas, the first with sausage and mushrooms, the second without mozz but with pepperoni. Both were tasty, and the cheese on the first pie bubbled and melted quite nicely without changing color or turning chewy or oily. The mozzarella's flavor when raw was quite tangy, almost lemony. While lacking a bit in overall flavor when melted, it held up pretty well during baking. I wished to include a photo of this first pizza.
Cantare is the name of the brand I used, and it's a product of Real California Cheese. Has anybody else ever come across and used this particular brand? If so, please give me your opinions. Thank you.
-FirePie-
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Parttimepizzaiolo
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« Reply #10 on: August 14, 2009, 08:39:15 PM » |
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I tried the sliced Boar's Head low moisture Mozz on a pie today for the first time. I thought it was excellent. I LOVED the way the cheese stretched when you ate it and also how it browned. Very good stuff (and easy to find, which is always nice).
John
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wcotterall
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« Reply #11 on: October 17, 2009, 06:20:34 PM » |
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I tried the sliced Boar's Head low moisture Mozz on a pie today for the first time. I thought it was excellent. I LOVED the way the cheese stretched when you ate it and also how it browned. Very good stuff (and easy to find, which is always nice).
John
ditto - Publix 7.99lb |
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csacks
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It takes some big onions.
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« Reply #12 on: November 17, 2009, 07:30:49 AM » |
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Grande makes a good cheese, but I quickly get tired of it. It's slightly sour or nutty taste seems to cover up the rest of the flavors that you work so hard to develop.
Right now I am using Precious made by Sorrento. California Gold that I get at Whole Foods is also good.
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ninapizza23
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hydroponic unit x basil
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« Reply #13 on: November 17, 2009, 08:20:25 AM » |
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I like my own fresh mozzarella plain or lightly smoked for round neapolitan or romana pizza. De- li-sci us!
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scott r
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« Reply #14 on: November 18, 2009, 03:20:54 AM » |
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x
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« Last Edit: November 18, 2009, 02:45:16 PM by scott r »
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scott r
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« Reply #15 on: November 18, 2009, 03:21:58 AM » |
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x
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« Last Edit: November 18, 2009, 02:45:33 PM by scott r »
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norma427
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« Reply #16 on: November 18, 2009, 06:27:11 AM » |
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I had been using grande cheese only for awhile. I now have switched to a blend of Mozzarella Par Skim 1950 brand, Mozzarella Wisconsin, Mozzarella whole milk Bella, and mild white cheddar. I used the 3 Mozzarellas in equal proprotions and then add the mild white cheddar by 1/4. I have noticed the taste of the finished pizza is better with the mild white cheddar added.
Even after grating this blend, I can keep it in the deli case for a week and have no clumping together. Before when I used the Grande, although it had great melting, the left over cheese would clump together after a week. Really I think the Grande is now kind of bland in taste.
I now seem to prefer the mix of cheeses.
I know everyone has their preferences, but this is mine now.
Norma
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Always working and looking for new information!
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johnnytuinals
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« Reply #17 on: November 18, 2009, 02:22:05 PM » |
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Fri I will off to get another case of Grande East Coast Blend shreded...
I still think Grande is the best
I don't see any places that make pizza switching brands
In new york area 99% of the places use Whole milk chesse.
I was in Reno a few years back and many places use cheddar on their pizza YUKKKK
I am sure other places in the country make pizza that I would not touch
because they add chesse that where never surposed to be on a pizza.
As for the price
I feel $60 - $63 a case of Grande (30Lbs six 5Lb bags}is a great deal
I always end up giving a few bags away to friends,,,but I am sure this case will last till
spring time 2010 when the snow will be all gone.......................JT
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lilbuddypizza
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Cheesy dude
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« Reply #18 on: November 19, 2009, 01:27:43 AM » |
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Grande
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johnnytuinals
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« Reply #19 on: November 19, 2009, 10:10:55 PM » |
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I bought a meatball hero near by a few weeks ago.
I was looking at the guy that was making the pizza,,,he opened a bag of Grande(not sure if it was east coast blend or WM}But after the chesse he didnot add any organo or romano or any tads of anything on it...........
I don't think I will ever buy a pizza from them,,,,Glad I learned a lot from this site.
Ohhhhh the meat ball hero sucked,,,,charged me with the extra chesse but it seems I got little or none extra....
Its best to make it at home,,,you can control the amount of chesse.......JT
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