Author Topic: Stopped at PennMac while in Pitt for Grande to see if all the raving was true  (Read 1853 times)

0 Members and 1 Guest are viewing this topic.

Offline pythonic

  • Registered User
  • Posts: 2171
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Tried the 50/50 blend 1st last week, it was VERY PROVOLONEY, added some more mozz to it to balance it out and it was definitely better than any cheese blend i've had and I've had ALOT!

Tried the east coast blend today with about 20-25% prov added - This was hands down the best cheese I've ever had on a homemade pie.  Tasted like I was in a NY pizzeria.

Straight WM Grande - Haven't tried it yet, i'll let you know when I do.
If you can dodge a wrench you can dodge a ball.


Offline johnnytuinals

  • Registered User
  • Posts: 321
I only use shredded East Coast Blend by the case.
From what I read that shipping will kill you and its
best to find grande local......................JT

Offline Zing

  • Registered User
  • Posts: 204
If going to Penn Mac in person, be sure the bag you buy has the Grande logo on it. We went there a few months ago to buy the 50/50 blend. I asked for the Grande 50/50 blend, not knowing what the bag looked like. What I was handed was labeled "Wisconsin's Finest" and had Penn Mac's name on it, and it was short dated. It was about as good as supermarket shredded cheese. But I kept the bag it was packed in.

I just saw a bag of Savoldi 50/50 blend at a foodservice distributor. Same Pennsylvania USDA plant number on it. Turns out the cheese was either manufactured or shredded/packaged at the Dairy Farmers of America plant in West Middlesex, Pennsylvania (the old Savoldi Cheese plant now owned by DFA).

Since PennMac is listed as a member of Bellissimo Foods, it seems that PennMac has a division serving restaurants and institutions, in addition to its fabulous shop on Penn Avenue in Pittsburgh's Strip District.

Offline pythonic

  • Registered User
  • Posts: 2171
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
I only use shredded East Coast Blend by the case.
From what I read that shipping will kill you and its
best to find grande local......................JT

I live in Chicago so unfortunately I don't think it's possible to find it locally :(
If you can dodge a wrench you can dodge a ball.

Offline hammettjr

  • Registered User
  • Posts: 105
I recommend you finish the cheese you have first. I was using East Coast blend for my first few months of pizza making. That was until I tried Grande whole milk last weekend. Now I need to find another use for the rest of my east coast. For me, whole milk was love at first bite.  ;D

Offline johnnytuinals

  • Registered User
  • Posts: 321
I can agree with that with the WM
I like the east coast blend better,To me the chesse bakes atad better then the WM.
Grande will last 4 - 6 weeks when its not frozened,But a bag will go faster
when you make your own pizzas.Mine will last 2 -3 weeks per 5lb bag and
I give half the case to friends so I have a excuse to go to Bova to buy more lol..........JT