I was reading another thread where someone mentioned Battaglia brand mozzarella and I had never used it before.
Has anyone used this for deep dish?
I found one supplier in Chicago on Lawrence, just west of Western Avenue.
I picked up a block of Battaglia mozzarella from Harvestime last week. I talked them into a little discount for the 6+ lb block they sold me, but even after their one-time discount it was still a little on the pricy side. The manager said the size of the blocks varies and he thought that Battaglia gets their cheese some another supplier and just puts their own label on it (he seemed to think a lot of companies do that). I don't know whether that info is accurate and he wouldn't mention who that supplier might be.
Anyway, my first impressions of the low-moisture part skim Battaglia cheese was that it was semi-stretchy, but not 'lift up a slice into the air' stretchy;
the other thing I noticed was that this cheese needed more salt.
I'm basing the salt comment on my past experience with the 5 lb block of Baker's & Chefs (aka Stella), which tasted great right off the block.
The plus side of a less-salty mozz is that you can use more salty ingredients in your deep dish if you're using this cheese.
Whether that means piling on the meats, or kicking up the salt and spice in your tomatoes, you will have options.
Overall, not a bad mozzarella, and it will make decent deep dish (which is good because I still have 5 pounds left),
but I probably won't buy it again.
I don't think the Chicago deep dish establishments are using Battaglia.