The positives for me are that it
3) does not oil
Bart, I think, for a good number of the members here, this would be a negative
Points 1, 2 and 4 are solid positives, though, especially, the shreddability (usually signifying lower moisture) and lack of saltiness. Thanks for buying a loaf and providing us with your feedback.
But, I noticed that Slice did not rate Calabro highly.
Slice did all their testing on french bread. A par baked crust, especially a thick par baked crust, renders any kind of cheese melting test worthless, because you don't have the steam from the dough rising and melting the cheese from below, which, in turn, prevents the cheese from bubbling. If the cheese doesn't bubble enough, it doesn't give off enough fat. Fat, as everyone knows, is flavor. French bread pizza cheese will brown on top, but the layer of cheese underneath the color will be pale and undermelted.
Contrary to what the Slice review claims, stretchiness is not the litmus test for great motz. Anyone can undermelt motz and end up with stretchiness. Stretchiness is a defect, not a positive attribute. Stretchiness is the foundation for chain pizza- and we all know how crappy that is. Flavor is the litmus test for great motz and that doesn't come without bubbling.
In order to judge cheese fairly, it doesn't just need to be baked on raw dough, it should be baked on raw, thinly stretched dough. The .1 thickness factor NY style garbage that you see on the dough calculator- that's never going to do justice to the cheese and bubble it properly.
If someone wanted to do cheese testing in a controlled fashion with less labor than making/stretching dough, they should fry the motz in a pan. Frying is an exponentially better way of determining cheese quality than baking on bread.
For anyone interested, the Slice review Bart and I are referencing can be found here:http://slice.seriouseats.com/archives/2011/02/the-pizza-lab-the-best-low-moisture-mozzarella-for-pizzas.html