I was looking through all the cheese postings and couldn't find any over-arching posts related to all the mozz brands. I've seen quite a few postings on Polly-o and Grande, and then some less familiar, but exotic sounding brands have a posting or two each.
For those of you who have tasted a wide pallete of mozzerella brands, could you please offer a contrast and compare posting for me and others who are not so "cultured" with cheeses?
I've had Polly-o, as I think every grocery store in America carries it. I've also had the two mozzerellas stocked at Cash and Carry...sorry that I can't remember their brands off-hand: well, I remember one of the brands...the BelGioioso is a much wetter, almost mud substance. The other was a generic brand, a 9lb brick which must be low-moisture. The 9lb brick seems to have a flat/stale taste compared to Polly-o's creaminess. Likewise, all the other grocery-store brand Mozzerellas I can remember have been for the most part flat/stale...I'm sure there were exceptions, but even if I could remember where I got them at, it was under a grocery store's own label. I also preferred the Polly-o to the BelGioioso...again, I found the Polly-o to be creamier.
Anyhow, I've come into a local source for bulk cheese. They carry BEL GIOIOSO, CAPPIELLO, CREAM BAY, DIGIORNO'S (assuming its the same company, I thought they only made frozen pizza), an assortment of GRANDE CHEESE mozzs (BOCCONCINI FRSH MOZZ., CILIEGINE FRESH MOZZ....don't know the differences here), ITALIAN FRESCA, ITALIANO, MOZZARELLA FRESCA, OLYMPIC, POMELLA (a Buffalo mozzerella which I've heard is good), PRIMA CUCINA, QUALITA PREMIA, RUMIANO, SORRENTO, STELLA, and TIVOLI.
So, what would you recommend and why? If the "perfect" cheese is not on this list, please let me know what it is anyways. I know this probably comes down to ones own taste, so try to be objective as possible in your analysis. For instance, was one creamier than another? Was one especially salty (I've heard Grande is very salty)? etc, etc...
Thanks for your posts.