I personally tend to use fresh mozzarella cheese, especially the soft kind, on Neapolitan style pizzas. I will sometimes combine the fresh mozzarella cheese with the firmer mozzarella cheeses on other types of pizzas, with good results, but usually it is just to use up the cheese so that it doesn't go bad. My personal benchmark is the imported buffalo mozzarella cheese or the domestic versions, both of which I like because of their sweetness and nice texture, even though they may require some drying before using to prevent puddling on the pie. I can also get a high-quality fresh mozzarella cheese from Paula Lambert's Mozzarella Company in nearby Dallas. It tends to be a bit drier than the buffalo mozzarella cheeses but, like the buffalo mozzarella cheeses, it is quite expensive, at around $14 a pound. I usually pick up the cheese directly at the company since I understand that many such cheeses can sit in supermarket cases for two or three weeks.
To play the devil's advocate, I sometimes do wonder whether it is worth the expense and effort to use the buffalo mozzarella and similar fresh mozzarella cheeses, including your company's, except perhaps on special occasions or in trying to get some measure of authenticity when making Neapolitan style pizzas. Arguably, the cheese is just a fairly neutral backdrop against which the pie maker builds a unique creation, using the cheese to capture, hold and distribute the flavors and released fats of the toppings (and from the cheese) while providing a contrasting texture and mouthfeel. One can even argue that it is the salt in the cheese that is really what the average person is after (I know that scott and other members often salt their cheeses), and if a distinctive cheese flavor is a high priority, then it would seem that there are far better choices than using a fresh mozzarella cheese, and quite possibly at lower cost. I am sure you hear this line of argument a lot, but I'd be curious to know how you respond to it.
I'd also be curious to know how your biggest pizza users--whom I assume to be professional pizza operators--use your company's fresh mozzarella cheeses. I know that some of the so-called "elite" NY pizza establishments frequently use fresh mozzarella cheeses for their pies, in both the soft and firm forms, but I don't often hear that pizza operators who specialize in, say, the NY street style pizza, use fresh mozzarella cheeses, and especially the softer forms. Can you offer some commentary on how the biggest users of your fresh mozzarella cheeses for pizza actually use them?
I know that some of our members make their own fresh mozzarella cheeses, apparently with very good results. Can you compare your fresh mozzarella cheeses with those? I am not so much thinking about the cost and labor aspects but rather the quality of the cheeses.
Thanks, and welcome to the forum.