well, I'm excited

[buceriasdon]

I realize most of you are thinking "oh hum" but I found this Mozz. today at my local supermarket. Tonight's pie..........Magherita! Cheese you have to slice and dry between paper towels! Life is good. Even at $4.55 US dollars.
Don

[jeff v]

Well congrays Don! I hope your pizza turns out great. Where are you located?

Jeff

[buceriasdon]

Hi Jeff, I live about 20 minutes from Puerto Vallarta, Mexico. Town called Bucerias. I realize the cheese was made in Wisconsin, but I can still say it's imported!

Well congrats Don! I hope your pizza turns out great. Where are you located?

Jeff

[buceriasdon]

Had some cherry tomatos needing using so I coarsely chopped them. Imported Mozz, ahem, baked in my LBE. Basil from my garden. About a four day reefer proofed AP flour with cake flour and gluten added. Dough made in Braun food processor, metal blade.  Nice and light pie. I and my company loved it. There is a good reason the Margherita is a classic.
Don

[madigital]

Currently using Bel Gioioso Mozz, Parm, a bit o’ cheddar and a touch of Aged Asiago on mine.  Good stuff.  Hope the pie was a success.

[buceriasdon]

Yes, for a poor man's Margherita I was quite pleased. I have nothing to compare this brand to, it's the only one I've ever seen here but I liked it. I wonder how well it freezes. I've never seen Asiago but I'll keep my eyes open for it. Thanks for the suggestion. Is it a sharper cheese?
Warm(and it is still hot and humid here) regards, Don

Currently using Bel Gioioso Mozz, Parm, a bit o’ cheddar and a touch of Aged Asiago on mine.  Good stuff.  Hope the pie was a success.

[Jackie Tran]

Don it's a fine cheese.  I was excited the first time I got a hold of some.  I've come to prefer other soft mozz's but I have choices.  If that's all that's available, then consider yourself lucky to be able to get it.   To make up for it's low flavor profile, I have sliced & soaked it in milk, olive oil, saline solution, or a combination of.  That did seem to help.

I also have available to me at Costco, their aged asiago cheese which is wonderful.  A huge block for about $8 or so and should last me a very long time.

[Jet_deck]

Don, have you considered making your own Mozz?

[chickenparm]

Our local walmart superstore carries this brand there.I tried it once and did not think it was worth the price,especially being from Wisconsin!
 

Seriously,it was OK,but I was not blown away.I will admit I did not dry them out either,I never have with any cheese and did not think it would change it that much.That said I will try it another time and dry them out longer and see whassup.They do seem to melt a bit creamier than other cheeses without the burn through too.Is that a characteristic of that kind of cheese or did I get lucky that day?
 

[c0mpl3x]

you proofed your pizza with reefer?

[buceriasdon]

JD, Don't understand how I missed this post. Anyways, yes I have and I know they have the needed materials to make cheese here. Someone is always going door to door selling farmer's cheese, panela. Good thought, thanks!
Don

Don, have you considered making your own Mozz?

[Tscarborough]

I use Panela and Oaxaca as much as anything else.

[buceriasdon]

Yep. Love them both, I have tried some panela sold off the street but have found it way too salty for myself.
Don

I use Panela and Oaxaca as much as anything else.

[Jet_deck]

Oaxaca is as good as any mozz that I have had.  It will take the heat very well also.  What is the proper way to say it?  Wok - uh ? Like cooking in a Wok? 

[buceriasdon]

"wah-haak-kah. All soft (a). In Spanish all (a)s are soft. I have seen another pronuciation also, but when I was there for two weeks most said it this way. How that pronuciation came about, I haven't a clue, most likely the Spanish mispronounced the native indian word. Quite common here. And I agree, it's a great pizza cheese.
Don

Oaxaca is as good as any mozz that I have had.  It will take the heat very well also.  What is the proper way to say it?  Wok - uh ? Like cooking in a Wok? 

[Tscarborough]

I thought it was a Mayan pronunciation, but that is not based upon anything.  I bought quesadilla, panela, oaxaca, and provolone for Saturday's pies.  Featured pie of the Week:  Quattro Formaggio con garlic and shallots, and if enough ripen chili petin.

[Jet_deck]

.... and if enough ripen chili petin.

You might pronounce Oaxaca just as the Mayans did if you eat enough of the chili pequin.

[sacwoodpusher]

Yep. Love them both, I have tried some panela sold off the street but have found it way too salty for myself.
Don

Queso de Mano seems to be similar to mozz.....have you tried it?

[buceriasdon]

That is not a Mexican cheese and have never seen it in stores here by that name. Translated it means handmade cheese. It may be Spanish but not Mexican.
Don

Queso de Mano seems to be similar to mozz.....have you tried it?

[JoshThePizzaFreak]

I get the Bel Gioioso Fresh Mozzarella which comes pre-sliced in my local market.  I think it is the same as what you posted except it's sliced for caprese salads..  It comes in a similar package but doesn't have the label in Spanish.  It is quite moist, but not as wet as the fresh mozz that comes in brine.
The Bel Gioioso fresh mozz in the package has a nice creamy flavor and works well for Neopolitan style pizzas. 
I use it as the only cheese on a pizza Margarita (with fresh basil and some EVOO and kosher salt sprinkled on top).

For New York Style (NeoNeopolitan) I use The this fresh Mozz mixed 50:50 with full fat low moisture mozz and 10-20% parm reggiano (with a little EVOO and kosher salt sprinkled on top).

It's good stuff!