I made several pizzas with the Bacio cheese( I was hoping that I would have been able to post some pictures but I wonít be able to do that until tonight or tomorrow)
My opinion is that Bacio is better than Polly-O but I wasnít wowed. Again, for the record, Iíve been using Polly-O part skim for a while and I havenít been happy. Bacio acted and tasted how I would have expected a good cheese but Iím not an expert so itís really hard for me to say what anyone who has been using Grande (or any other high-end cheese) would think. Also, Iím apparently having oven temp issues so this wasnít really ideal testing conditions.
I was very happy when I grated it that it wasnít too moist so it made less of a mess than what Iím used to. To me, its very creamy and a little salty before I cooked it. It had a good flavor but I didnít think (other than the creaminess) it was special. When spreading the cheese on the pizza, it was easier to work with than Polly-O since it didnít clump as much (firmer) and spreading it quickly and evenly was pretty easy. This may have been because I usually let the cheese sit out in my warm kitchen out of the fridge for longer.
Iíve had some issues with my oven/stone temperature so you have to take the next part with a grain of salt. It usually takes so long for the pizza crust to brown that often the cheese is too brown by then. Although I donít mind it, my kids wonít eat it when the cheese is brown. With that said, I didnít really have that problem with Bacio, it browned a little but I think the amount was fine. I also think it was related to the temp of my oven.
Out of the oven the cheese stretch was good and it clung to the pizza as I expected it to. Sometimes with Polly-O park skim, the entire cheese comes off the slice with my first bite especially as it begins to cool. This didnít happen with Bacio. The cheese tasted and felt good in my mouth but I canít honestly say that the cheese stood out. Maybe I should have made one with minimum sauce so I could have tasted the cheese better. It did play a very nice supporting role in the overall pizza.
I did have another issue with the bottom crust being a little soggy. Unfortunately there were a lot of variables at play here so I canít say for certain that it was the cheese, but I suspect that it was related. I used a different dough recipe than usual and I also made my own sauce (which I donít often do).
I thought that using whole cheese would make my pizza a little oily but I didnít find this to be a bad thing at all with the Bacio cheese.
As the result of my experimentation Iíve learned that my oven doesnít get nearly as hot as it should (which is likely why I havenít been very happy with my pizzas in a while. As I mentioned earlier in the thread, the pizza that I had at my friendís restaurant was great (same cheese). Although I was commenting more on the texture and stretch than the flavor of the cheese.
Iím not sure if my review was helpful but I if anyone else tries it would be curious about their opinion.
Regarding my oven. I put this chart together regarding temp and times. Unfortunately for me Iím in the process of moving (could be 6 months) but Iím trying not to put too much money into the house so unless I have an oven problem I can fix myself, I may need to figure ways around my oven issues. I have a double oven so the next time I think about it Iím going to test the temp of the other oven. My wolf oven with the wolf stone (in my opinion, one of the thicker stones out there). I was taking the stone temp but towards the end I realized that the oven and the stone were the same temp so I donít think itís a stone issue, I think itís the oven.
Hereís the chart I made:
Time temp (f) comment
turn oven on
1:03 486 oven thinks it hits 550
0:10 485 temp check
0:07 490 final check
0:02 488 pizza in (an hour and 22 minutes after I turned oven on)
0:06 385 pizza out (baked about 6-7 minutes)
0:06 450 temp check
0:05 474 pizza in
0:06 371 pizza out (bake about 6-7 minutes lose of 103 degrees)
0:10 465 temp check