All i posted in another thread I found a pizza operators distributor in Chicago and one of the things the gal(Tami) told since they did not have Grande Cheese was that a good majority of the pizza operators in Chicago use Filippo mazzei Cheese and talked me into buying a brick. is Has anyone used this brand and had any success with it?
I purchased the blue label premium LMMC whole milk.
If not i will post my results after this weekends pizza making adventure.
Thanks in advance
Mike
