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[Aldo]

OK, on Costco (Kirkland) mozzarella.  They sell it in 5 pound bags, shredded.  Part skim low moisture -- no whole milk.  About 8 to 10 bucks a bag.  Questions:

(1) Like, anybody think this cheese is OK?  I kinda like it, but prefer a whole milk.  You?

(2) Price isn't bad -- but who makes it for them?  The place is a nationwide chain -- is it one supplier, or regional?

[Jack]

It's fine for my chlorestrol challenged family.  The neighbors and friends, here in pizza challenged Seattle, have no issues with it either.  It melts well, strings well and tastes fine, especially when I've drizzled just a bit of olive oil or shredded some Parmesano Reggiano (also Costco) on top of the pie.

Overall, I like it.

Jack

[Aldo]

Yeah, I like its qualities, too, Jack, and I too like to drizzle olive oil in.  I find it OK.  If only they'd do a 50/50 blend like Grande -- like the one PennMac sells -- I bet Costco'd sell out.

[verde]

I haven't tried the Kirkland shredded, but have used the 5 lb blocks.  I didn't much care for it:  too soft to dice or shred easily, and rather bland.

[Guts]

ALDO
I to was not impressed with Costco cheese. For a inexpensive cheese I have been using Smart & Final cheese. It's not to bad and a improvement over Costco in my opinion.

[Puzzolento]

I'm crazy about this stuff. I prefer it to Grande. Blends perfectly with other cheeses, too.

[Aldo]

Thanks, Puzzolento,and I agree with you.  You know, I actually appreciate Costco's bagged mozzarella more lately.  I've lately been trying some of the Cash and Carry big bags (whole milk low moisture shredded 5# bag) and it's had nowhere near the good melt that the Costco shreeded bag has.  What I want to know is, where does Kirkland get their mozzarella made?  A local Pacific NW farm?  It's a mystery I'm curious to solve!

Maybe next time I get to Costco, I'll ask.  If I am told, I'll let you know ...

[Puzzolento]

I would appreciate that. Thank you. I'm afraid they'll switch providers, and then I'll be in trouble.

Lately I've been combining it half-and-half with Gordon Food Service provolone. I was floored the first time I tried them together. For traditional NY pizza, I will never use anything else.

I was very surprised by Costco cheese, because it contains cellulose powder, and it's supposedly part-skim, but it bakes up more like whole-milk mozzarella, and the texture is wonderful. I haven't tried the blocks because the shredded is so good and so cheap, I don't see the point.

Right now I'm paying $2.15 a pound! Sure beats inferior grocery cheese at three times the price.

[veloboy]

I started off with the Kirkland stuff. Then I picked up some BelGioioso mozzarella cheese while at costco because the wife wanted "fresher" stuff. Glad I did. It tastes a lot better than the Kirkland stuff. It only added about $.40 to the cost of a pizza. It is packed a little wet and is really soft. I put it though the shredder and it didn't really shred as turn it to a fluffy pile of cheese goodness. Still was really easy to weigh and then spread out. I just bought some more Sunday. I think I'll try just slicing it this time. We'll see. Either way, I made one pie with the Kirkland and one with the new cheese last Friday and I could tell the difference with the award going to the BelGioioso brand. My two cents anyhow.

[Puzzolento]

I didn't start off with Costco cheese. I ended up with it after trying everything else I could find. I'm sure glad I didn't like Grande as much. It costs a ton here.

I haven't used Belgioioso mozzarella. I've used their provolone, which I would not use again, and their scamorza, which was good, but a little too bland and buttery. I've been told I should have mixed the scamorza with mozzarella.

I now use Costco mozzarella cut with another brand of provolone. It's exactly the taste and texture I've been hunting for, and boy, is it cheap! Individual 12" pizza for $1.75!

[Puzzolento]

Turned out I was mistaken about the provolone being cheap. Dang it.