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Author Topic: Recommended cheese  (Read 450 times)
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dbgtr
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« on: November 14, 2009, 12:07:20 PM »
I've always used a low moisture mozzarella, but I find great variance in the salt content and quality of mozzarella.  I've used the Frigo that's available in 5lb blocks from Costco, but find that its a bit salty.  Penn Mac sells Grande in both part-skim and whole milk.  I'm headed to Pittsburgh for the holidays, so I'm going to go to the Strip and do some shopping. Anyone have recommendations? 
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Mazz
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« Reply #1 on: November 15, 2009, 04:45:03 PM »
I am partial to Sargento Natural cheese.  I use both Mozzarella and Provolone on my Chicago Deep Dish.  Of course, I buy it in pre-sliced packages due to the low number of pies I make.
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