Author Topic: Cheese  (Read 762 times)

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Offline mbrulato

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Re: Cheese
« Reply #20 on: September 17, 2014, 09:31:05 AM »
While it saddens me to hear that Saputo's sales reps are using intimidation to sell their product, until I find a readily available brand that can do this:

http://www.pizzamaking.com/forum/index.php?topic=25297.msg276898#msg276898

I'm going to continue to recommend them.


I agree with Scott.  Although I'm using Grande WM LM mozzarella right now (I had a weak moment at the store last week), I will go back to using Frigo, which is the same as the commercial brand Saputo.  I have been using this cheese for most of this year on my pizza.  It tastes great sliced, it melts well on the pizza and the texture doesn't get all weird on a slice reheat.
Mary Ann


Offline TXCraig1

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Re: Cheese
« Reply #21 on: September 17, 2014, 09:33:20 AM »
I recently noticed that Cacique, a large manufacturer of Mexican style cheeses such as queso fresco and cotija, has begun selling low moisture mozzarella. Has anyone tried that?

It's part skim. I didn't try it because I don't like their oaxaca.
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Offline Steve

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Re: Cheese
« Reply #22 on: September 17, 2014, 02:37:10 PM »
http://www.amazon.com/KitchenAid-RVSA-Slicer-Shredder-Attachment/dp/B00004SGFP/?tag=pizzamaking-20

Now, Amazon reviews can be wrong, but, based on the success of Kitchenaid's larger Hobart brother, I think there's a good chance that, on a low speed, the KA might have the necessary torque to grate mozzzarella.


I use that KitchenAid attachment all the time and love it. I even use it to shred cabbage for my coleslaw.
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Offline Jackitup

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Re: Cheese
« Reply #23 on: September 17, 2014, 03:41:05 PM »
I use that KitchenAid attachment all the time and love it. I even use it to shred cabbage for my coleslaw.

I'll have to break mine out and try it again, been years because I didn't like it although GREAT for slaw! I usually cut cheese into 1-2" cubes and pulse by the handful in the food processor.

jon
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Offline tdeane

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Re: Cheese
« Reply #24 on: September 17, 2014, 05:25:38 PM »
Terry...have you ever tried the "Riserva" brand cheese distributed by Sysco? My daughter works there and I'm thinking of trying a block of it......it's been advertised in PMQ lately......

Thanks

Bob
I haven't tried it. I avoided Sysco in both my restaurants.

Offline tdeane

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Re: Cheese
« Reply #25 on: September 17, 2014, 05:33:24 PM »
This is the brand I used at Barbarella. I really liked it.

Offline tdeane

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Re: Cheese
« Reply #26 on: September 17, 2014, 05:36:06 PM »
 I also used this as well.

Online bigMoose

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Re: Cheese
« Reply #27 on: September 17, 2014, 06:06:17 PM »
I use the KA attachment for shredding large quantities, but am getting good use out of an old "Salad Shooter" for shredding one or two pies worth of cheese.

Offline scott123

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Re: Cheese
« Reply #28 on: September 17, 2014, 06:18:06 PM »
This is the brand I used at Barbarella. I really liked it.

I like the color.  This is just a working theory, but I've found that the yellowier the cheese, the better- typically the more buttery, more popcorny.


Offline Jakew81

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Re: Cheese
« Reply #29 on: September 17, 2014, 06:55:32 PM »
I use the KA attachment for shredding large quantities, but am getting good use out of an old "Salad Shooter" for shredding one or two pies worth of cheese.

I do the same, love my salad shooter!  Picked mine up at a thrift store for $2.
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Offline JD

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Re: Cheese
« Reply #30 on: September 17, 2014, 07:03:25 PM »
Has anyone tried Ottimo, by Sysco? I just picked some up for a bake tomorrow.
Josh

Offline TXCraig1

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Re: Cheese
« Reply #31 on: September 17, 2014, 07:12:03 PM »
Has anyone tried Ottimo, by Sysco? I just picked some up for a bake tomorrow.

It must be very good.  :-D
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Offline JD

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Re: Cheese
« Reply #32 on: September 17, 2014, 07:41:45 PM »
Josh

Offline norma427

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Re: Cheese
« Reply #33 on: September 17, 2014, 08:21:40 PM »
After talking to different distributors there are different pizzerias that use a blend of cheeses for pizzas.  I for one use all mild white cheddar that comes in big blocks for NY style and Detroit style pizza.  I also like whole mozzarella combined with part-skim milk mozzarella and also part-skim low moisture mozzarella with a blend of mild white cheddar. 

Norma
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Offline tdeane

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Re: Cheese
« Reply #34 on: September 17, 2014, 08:31:30 PM »
I always look for a mozzarella that is made from milk and does not have "milk ingredients" in the list of ingredients. That's why I don't really like Saputo cheese. Also, Saputo is to stretchy/stringy for my taste but the Saputo cheese in Canada might be different.

Offline JD

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Re: Cheese
« Reply #35 on: September 17, 2014, 08:45:01 PM »
It must be very good.  :-D

Ah, I get it now....  :-[


I'm not even sure it's Sysco brand after searching google. I think it may be the lowest grade mozzarella by Saputo, but without seeing the package I can't know for sure.

 
Josh


 

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