I finaly got my hands on some polly-o whole milk (not low-moisture) in the 8 oz. size. All I have to say is.."wow"! It had great flavor and had the stingy consistency I've been looking for. Not what I'd expect from a general grocery brand. My DH thought the cheese had somewhat of a mild provelone flavor when eaten raw.
My question is for those that freeze cheese.
In previous posts it sounded like the cheese should be shredded before feezing, but in this post it sounds like it would be a good idea, to freeze in-order to grate it.
1) Polly-O whole milk, not low-moisture: Worked OK. Came out crumbly. I really had to force feed the grinder.
Has anyone who uses this type of polly-o noticed any problems, like the cheese curdling and becoming crumbly like previously frozen cheddar. I couldn't tell if the crumbling mentioned in the quote above was from the processing or if it was from the freezing.
I'm especially wanting to know if there has been any changes to the final texture to the cheese after baking the previously frozen product on the pizza? It was great and I'd hate to mess it up.
Anyone tried the Sara Lee whole milk mozz? Very soft, probably not low-moisture. It was sitting right next to the polly-o in a 9 or 10 lb block for about a $1 a pound.