Having made a return trip to Chicago within the last month, I noticed that Giordanos cheese seemed more gooey and rich than the Part Skim cheese that I've used for years. My question is, what are most people on this site using?
I'm guessing maybe a combo of both. (I'm not worried about fat content, I'm about trying to reproduce the best quality deep dish)
In a few trips to local cheese shops and grocery stores I'm not seeing the Whole Milk low moisture cheese in my area....so I'm starting to think that's something that's hard to find (not in great demand) in areas that aren't huge metro areas.
In making a 12" Giordanos (thin dough layer on top) on my end I noticed that the 16oz of cheese (shredded in this instance) did not seem like nearly the amount of cheese that was plentiful on the pizza that I had in Chicago.
Any feedback is appreciated, thanks.