Local Publix has it on sale for $3.00 for a pound brick. Seemed like a good price, but is it? Anyway, I bought one, and will try it out in the next couple weeks.
I don't have access to really cheap cheese, like costco, or restaurant suppliers, but, realistically, I only make 3-4 pizzas a month. So buying blocks is not gonna happen.
So, if this a pretty good price for a small buy, can I freeze the cheese in the original package? For, like 2-3 months?
I make mostly Chicago thin pizzas, but the occasional deep dish. Since the Polly-O is the same price for part skim or whole milk, which is the better for my style?
Any replies appreciated.