Author Topic: What's everyone's take on Polly-O?  (Read 397 times)

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Offline 9slicePie

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What's everyone's take on Polly-O?
« on: July 25, 2014, 12:03:46 PM »
Do you use this cheese regularly for your pizzas?


Offline nh pie

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Re: What's everyone's take on Polly-O?
« Reply #1 on: July 27, 2014, 11:36:51 PM »
The last time I tried whole milk Polly-O in block form I wasn't impressed with the flavor and the moisture content was too high

Offline jsaras

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Re: What's everyone's take on Polly-O?
« Reply #2 on: July 28, 2014, 12:04:08 AM »
That's been my experience with it as well.  Trader Joe's whole milk low moisture was a step up from that.
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Offline 9slicePie

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Re: What's everyone's take on Polly-O?
« Reply #3 on: July 29, 2014, 09:56:26 AM »
hmmmm, interesting take

Offline pythonic

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Re: What's everyone's take on Polly-O?
« Reply #4 on: August 08, 2014, 12:51:58 PM »
Smelt like pizzeria cheese after baking.  Didn't taste as good though.  Was a big bummer.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: What's everyone's take on Polly-O?
« Reply #5 on: August 08, 2014, 01:05:56 PM »
No different than all the other grocery store crapola 1lb. blocks.

I just now used it on a 720 degree BS bake and like Nate says....melts nice buy a flavor bummer. Going to try one with Walterworld 1lb. block in a couple minutes.
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