Author Topic: Grande:Not Blown Away Just Yet  (Read 11559 times)

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Offline Kostakis1985

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Re: Grande:Not Blown Away Just Yet
« Reply #25 on: April 06, 2012, 08:33:35 AM »
I not quite sure what it is with Grande, but I ordered a 1lb block of the wm mozzarella, shredded it myself and used it on some of my pizzas it wasnt that great no taste nothing special. However a pizza place in downtown of my city uses Grande diced mozzarella not sure which one but it tastes great. Their pizza was a bit thinner though so Im thinking thickness factor might have alot to do with it dont know why though.
Jamie


Offline Kostakis1985

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Re: Grande:Not Blown Away Just Yet
« Reply #26 on: April 06, 2012, 08:38:34 AM »
A pizzeria owner told me once that several times during the year the cheese quality goes down bc the cows dont have access to good grass to eat thus producing inferior tasting cheese. Anyone know if their is any truth to this?
Jamie

Offline communist

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Re: Grande:Not Blown Away Just Yet
« Reply #27 on: April 06, 2012, 08:58:28 AM »
Tried the GRANDE Mozzarella cheese tonight. (First Two Photos) Made a cheese pizza with only half pepperoni. .
Tom, nice pizza, but you sure seemed generous with the mozzarella :)  I would imagine you would get a lot of oil ( fat ) from that amount of cheese.  How much cheese did you put on?  How much did your dough ball weigh and what was the diameter.  Grande works for me for several reasons which I stated earlier in this thread.  I admit there is a lot of "magic" involved with pizza ingredients, and that is part of the equation.  There is no one perfect cheese for everyone.   :chef:   Mark

Offline The Dough Doctor

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Re: Grande:Not Blown Away Just Yet
« Reply #28 on: April 06, 2012, 10:45:26 AM »
Mozzarella cheese really doesn't have a very spectacular flavor by itself, the main quality attributes are the way it strings, melts, and lack of oiling out during baking. If you want flavor, you're going to need to blend it with a more flavorful cheese. My own personal favorite is to blend 2-ounces of Parmesan (shredded) with 14-ounces of Grande whole milk Mozzarella (shredded) to make a pound of topping cheese. If you want even more flavor, blend in some Romano into the blend. Now we're talkin' !
Tom Lehmann/The Dough Doctor

Offline weemis

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Re: Grande:Not Blown Away Just Yet
« Reply #29 on: April 06, 2012, 10:51:26 AM »
As you will see from the Grande FAQs at http://www.grandecheese.com/contactus/Pages/FAQ.aspx#21, Grande does not use any additives, fillers or preservatives in any of their cheeses, including the diced and shredded cheeses.

i was under the impression that there must be some kind of non-caking agent for all shredded cheeses... curious. thanks for sharing, peter!
Nick Gore - just a dough eyed wanderer

Offline communist

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Re: Grande:Not Blown Away Just Yet
« Reply #30 on: April 06, 2012, 11:02:39 AM »
Mozzarella cheese really doesn't have a very spectacular flavor by itself, the main quality attributes are the way it strings, melts, and lack of oiling out during baking. If you want flavor, you're going to need to blend it with a more flavorful cheese. My own personal favorite is to blend 2-ounces of Parmesan (shredded) with 14-ounces of Grande whole milk Mozzarella (shredded) to make a pound of topping cheese. If you want even more flavor, blend in some Romano into the blend. Now we're talkin' !
Tom Lehmann/The Dough Doctor
  I agree with you!  I add a nice sprinkle of romano before bake and it gives me the flavor boost I want.  Now the next issue is:  Is it worth it to use Parmigiano Reggiano instead of generic parmesan?  Eating out of hand, Parmigiano Reggiano is way above generic, but it is retailing for $20 a pound!  I use Pecorino Romano ( which is a sheep's milk cheese ) which is a bit cheaper, but find, as you do Tom, it gives a more intense flavor kick.  Mark

Offline chickenparm

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Re: Grande:Not Blown Away Just Yet
« Reply #31 on: April 07, 2012, 12:01:16 AM »
Bill,

As you will see from the Grande FAQs at http://www.grandecheese.com/contactus/Pages/FAQ.aspx#21, Grande does not use any additives, fillers or preservatives in any of their cheeses, including the diced and shredded cheeses. However, you are probably right about the supermarket shredded cheeses.

Peter

Thanks Peter!

How the heck does Grande keep the cheese from sticking back together in the bags?I clicked on the link earlier but its not loading for me.I think the net traffic is heavy in my area.Will try tomorrow.

 :)
-Bill

Offline dmcavanagh

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Re: Grande:Not Blown Away Just Yet
« Reply #32 on: April 07, 2012, 01:42:42 AM »
On the strong approval rating that @Scott123 gives Grande, I purchased a 6lb. brick but still haven't tried it on a pie yet. I've opened 1lb. packages of Sorrento, Polly-O and Walmart GV and compared them side by side and none of them were appreciably better or worse then the others. Texture and saltiness vary, but I was hard pressed to say which was the best. I will report on Grande as soon as I get a chanec to try it. I will also compare it side by side with the mozzarellas I already mentioned. Occasionally I will buy some Boar's Head fresh sliced from the deli. It's expensive that way but it was good. Stella, also deli sliced wasn't bad either, the only drawback was that it was part-skim, which I'm not crazy about. Another mozzarella which was gotten good reviews in the past is Dragone however, it doesn't seem to be available in my area at this time.
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Online TomN

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Re: Grande:Not Blown Away Just Yet
« Reply #33 on: April 07, 2012, 12:18:26 PM »
Hello Communist,

Thank you for the great Romano Cheese Idea. I am definitely going to try that. I do not want to move away from the theme of this tread, which is GRANDE cheese taste, but I must mention a cheese called Sorrento Gold Whole Milk DANISH mozzarella. The name DANISH is more of a marketing word, because you only really see it in the Northwest part of the country. (I have asked their sales reps about it). This cheese is a really creamy/buttery flavor. The pizzerias that use this particular cheese, say that it is what sets them apart from other Pizzerias in the area. I do agree with them. It might be an alternative to the GRANDE, but once again, there is the hassle of finding it, as it is not in the stores. Here is a photo of the cheese in my other thread:

http://www.pizzamaking.com/forum/index.php/topic,17415.40.html
« Last Edit: April 07, 2012, 01:13:43 PM by TomN »


Online TomN

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Re: Grande:Not Blown Away Just Yet
« Reply #34 on: April 12, 2012, 12:01:05 PM »
Mozzarella cheese really doesn't have a very spectacular flavor by itself, the main quality attributes are the way it strings, melts, and lack of oiling out during baking. If you want flavor, you're going to need to blend it with a more flavorful cheese. My own personal favorite is to blend 2-ounces of Parmesan (shredded) with 14-ounces of Grande whole milk Mozzarella (shredded) to make a pound of topping cheese. If you want even more flavor, blend in some Romano into the blend. Now we're talkin' !
Tom Lehmann/The Dough Doctor

Hi Tom,

Thanks for the cheese idea. I will give this a try. A Pizzeria friend that sold me the Grande Cheese recommended adding some Fontina Cheese. Have you ever tried this? Here is a description of the cheese on the Costco Business Center website.

http://www.costco.com/Browse/Product.aspx?Prodid=11327395&search=cheese&Mo=98&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Browse=1&Sp=S&N=4003873&whse=BD_767&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_767&Ne=4000000&D=cheese&Ntt=cheese&No=9&Ntx=mode+matchallpartial&s=1&Nr=P_CatalogName:BD_767&topnav=bdoff&Nty=1&s=1

Offline dmcavanagh

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Re: Grande:Not Blown Away Just Yet
« Reply #35 on: April 30, 2012, 10:03:51 AM »
 I finally tried my Grande whole milk mozzarella which was packaged as a 6 lb. brick. The cheese is rich with a slightly more pronounced flavor then others I have used. Also, I felt that it was less salty then many of the other mozzarellas commonly found. I still want to give it a try on my standard NY style pies, the pies I used it on were thicker, pan style pizzas. Not sure if I want to say that it's worth the extra expense, it cost   about $6 a pound, while I typicaaly buy Sorrento bricks for $2.50 a pound. I often add some cheddar to my mozz for a flavor boast, but when I feel like splurging I'll pick up some caciocavallo cheese. Caciocavallo is not cheap but if you can find it I would highly recommend you give it a try. Just an ounce or two added to a pizza will really kick up the flavor. ;)
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Offline The Dough Doctor

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Re: Grande:Not Blown Away Just Yet
« Reply #36 on: April 30, 2012, 10:29:37 AM »
While the Grande cheese is noted for its flavor, its biggest asset is the fact that it resists oiling out so well. This is well recognized in the industry, and because they have not patented their "secret" process for making their Mozzarella, it has not been well replicated by other manufacturers.
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Offline weemis

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Re: Grande:Not Blown Away Just Yet
« Reply #37 on: April 30, 2012, 12:19:56 PM »
How the heck does Grande keep the cheese from sticking back together in the bags?

I spoke to a Grande Cheese Rep last week about anti-caking agents and how they get around using them. He told me that with most cheese companies, the shredded cheeses are sent through an enclosed spiral elevator to be packed, which is where the brunt of the caking problem occurs. The bags are sealed on three sides, and when the cheese is put into the bag, it's sealed on the 4th side. Grande uses an elevator similar to grain elevators as opposed to the enclosed spiral elevator. Also, their bags are depressed pockets, and when filled, they apply the "lid" layer of plastic as opposed to sealing the 4th side of the bag. These two factors are what he said make it possible to skip the use of an anti-caking agent (and, I assume the thickness and shape of their shreds helps). It seems strange to me that others are not emulating the process if it's that easy.

I also learned that with caking agents, it's difficult to control proper portions. The caking agent sometimes clogs (┐cakes?), leaving some bags of cheese light in the agent and some super heavy. The More You Know!

Then he proceeded to give me about 20-25 lbs of free cheese to try out! Fresh Mozz, a Low Moisture WM Mozz, Provolone, Aged Provolone, 50/50 Mozz-Provo shreds, Parmesan blocks, Grated Parmesan and Romano! I've been making pizzas, grilled cheeses and cheesy pastas all week and I've still got a ton of cheese left over. Insanity!

I have to say, there's something different about their shredded cheese. Not sure if it's what I want for my pizza, but I agree that it would probably be great for a slice joint.
Nick Gore - just a dough eyed wanderer

Offline Aimless Ryan

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Re: Grande:Not Blown Away Just Yet
« Reply #38 on: April 30, 2012, 12:29:08 PM »
Then he proceeded to give me about 20-25 lbs of free cheese to try out! Fresh Mozz, a Low Moisture WM Mozz, Provolone, Aged Provolone, 50/50 Mozz-Provo shreds, Parmesan blocks, Grated Parmesan and Romano! I've been making pizzas, grilled cheeses and cheesy pastas all week and I've still got a ton of cheese left over. Insanity!
You're gonna have to sell me some of that cheese, y'know.
Ryan
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Offline Papageorgio

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Re: Grande:Not Blown Away Just Yet
« Reply #39 on: May 09, 2012, 08:36:44 PM »
GFS has 'Primo Gusto' brand 50/50 motz/provolone that's become my go to cheese and I've not found any better. About $12 for a 5 lb. bag. I found the 'diced' melts better than the shredded.

I also very much like straight provolone. Has a bit more flavor than motz and no one knows the difference. I have a small slicer($39.00 at JC Penny) and buy the provolone logs from GFS also. Comes out great. It seems that the finer the shred of cheese the worse it seems to melt. Using slices works well. Same thickness and same number of slices will add consistency to your pie making.

Add shredded pecorino romano to the tomato sauce a day in advance gives a nice kick. imo

Offline chickenparm

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Re: Grande:Not Blown Away Just Yet
« Reply #40 on: May 10, 2012, 03:33:02 PM »
GFS has 'Primo Gusto' brand 50/50 motz/provolone that's become my go to cheese and I've not found any better. About $12 for a 5 lb. bag. I found the 'diced' melts better than the shredded.

I also very much like straight provolone. Has a bit more flavor than motz and no one knows the difference. I have a small slicer($39.00 at JC Penny) and buy the provolone logs from GFS also. Comes out great. It seems that the finer the shred of cheese the worse it seems to melt. Using slices works well. Same thickness and same number of slices will add consistency to your pie making.

Add shredded pecorino romano to the tomato sauce a day in advance gives a nice kick. imo

I will pick up a bag next time I head to GFS.I have not tried it yet,but I do like their whole milk mozz loaves that sell for about 14-15 bucks.

 :)
-Bill

Offline The Dough Doctor

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Re: Grande:Not Blown Away Just Yet
« Reply #41 on: May 11, 2012, 11:47:04 AM »
A lot of people like the shredded over diced because of the appearance of the melted cheese. The diced seems more often than not to just melt as a blob, where as the shredded form has some appearance to it and covers the pie better, but for a true artisan appearance, you will probably want to go with torn or peeled cheese since the inconsistency of the pieces provide part of the artisan appearance. Provalone is higher in butter fat than Mozzarella so it Will have a richer flavor. Even the best Mozzarella is somewhat bland in flavor, this is why I personally like to add a little Parmesan and Romano to the Mozzarella.
The big differences in Mozzarella are in terms of melt, browning, and oiling out. The best ones don't brown very much, they exhibit good melt properties, and they resist oiling out during baking.
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Offline pizzaqueen

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Re: Grande:Not Blown Away Just Yet
« Reply #42 on: May 11, 2012, 12:55:01 PM »
Bill-

You should try Grande East Coast Mozzarella from PennMac- I have had many customers rave about this particular product and they have actually froze the excess cheese. I personally use this cheese with LaValle Tomato Sauce, Fresh Basil and before placing in the oven I sprinkle Grated Reggiano Parmigiano D.O.C on the crust. It was amazing! I just made the mistake of cooking the basil with the cheese :/

Hope this helps!!!

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Offline chickenparm

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Re: Grande:Not Blown Away Just Yet
« Reply #43 on: May 11, 2012, 06:09:30 PM »
Bill-

You should try Grande East Coast Mozzarella from PennMac- I have had many customers rave about this particular product and they have actually froze the excess cheese. I personally use this cheese with LaValle Tomato Sauce, Fresh Basil and before placing in the oven I sprinkle Grated Reggiano Parmigiano D.O.C on the crust. It was amazing! I just made the mistake of cooking the basil with the cheese :/

Hope this helps!!!



Thanks! I have heard good things about it as well.Next time I place an order,I will give it a try.

 :)
-Bill

Online TomN

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Re: Grande:Not Blown Away Just Yet
« Reply #44 on: May 20, 2012, 09:46:06 AM »
Just curious??? How is the Grande East Coast Mozzarella any different from the Regular Grande Mozzarella????

Offline norma427

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Re: Grande:Not Blown Away Just Yet
« Reply #45 on: May 20, 2012, 09:52:52 AM »
Just curious??? How is the Grande East Coast Mozzarella any different from the Regular Grande Mozzarella????


Tom,

There are different posts on the forum about Grande East Coast blend if you use the search feature, but here is one.  http://www.pizzamaking.com/forum/index.php/topic,10369.msg91296.html#msg91296

Norma
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Online TomN

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Re: Grande:Not Blown Away Just Yet
« Reply #47 on: June 08, 2012, 05:27:24 PM »
Yesterday, I ate at a Pizzeria that uses Grande 50/50 cheese. (50 - Mozzarella / 50 - Provolone). I was very good. I thought people only used provolone to prevent burning, but it did add to the flavor. Any thoughts on provolone????? Would love to hear....

Offline Papageorgio

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Re: Grande:Not Blown Away Just Yet
« Reply #48 on: June 08, 2012, 09:08:22 PM »
Provolone is a great cheese to use. You can even use 100% provolone and most people won't realize it's not mozzarella. I also use a blend of aged provolone (not smoked) and mozzarella for even more flavor. Don't be afraid to experiment. White cheddar is also a good experiment to blend with.

Offline dmcavanagh

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Re: Grande:Not Blown Away Just Yet
« Reply #49 on: June 08, 2012, 11:56:46 PM »
  I have done several Sicilian style pies lately on which I place a layer of deli sliced mozzarella and a layer of deli sliced provolone on the dough before adding sauce. I've had good luck with cheeses from Stella, Boars Head,and Black Bear in addition to Grande cheeses.
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