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  • #1 by GPalmer on 14 Jan 2022
  • I've been using Boars Head Whole Milk Mozzarella for my deep dish pizzas. The price tag is much higher than I like and the stretch doesn't strike me as great though. So I'd like to switch to something cheaper. I am looking for a block cheese that I can slice. I have a RD near me which has blocks of Saputo, Supremo Italiano, and Galbani Professionale. I am leaning in the direction of a 6 pound block of Galbani Professionale. I'd like to get feedback from members with experience using these cheeses to make deep dish. Thoughts?
  • #2 by Minolta Rokkor on 14 Jan 2022
  • They're all very good and a little better than anything in the supermarket.

    I would go with saputo
  • #3 by sarahm on 15 Jan 2022
  • RD here carries Saputo, Supremo Italiano, Galbani Professionale, Polly-O, and Stella, and I'm not a fan of any of them for Deep Dish or  Stuffed.  (Not a fan of Boar's Head, either.) They used to carry Saputo Gold, which was excellent but was up there with Boar's Head in terms of price. Haven't seen it since at least a 2019, though.  >:(

    My go-to for deep dish, stuffed, Burt's/Pequod (and Detroit) is Walmart Great Value WMLM: it hits my flavor, color, mouth feel, and stretch targets, and is cheaper than ay of the RD options ($1.43/Lb locally), not to mention the closest Wally World is < 1 mi from my apt, vs. a 30 min drive (non-rush hour, one way) to RD, so it's much more convenient (and greener). And it comes vac packed in 1 Lb blocks, which saves having to cut up, wrap, and freeze a 5-6 Lb brick.
  • #4 by GPalmer on 16 Jan 2022
  • ...
    My go-to for deep dish, stuffed, Burt's/Pequod (and Detroit) is Walmart Great Value WMLM: it hits my flavor, color, mouth feel, and stretch targets, and is cheaper than ay of the RD options ($1.43/Lb locally), not to mention the closest Wally World is < 1 mi from my apt, vs. a 30 min drive (non-rush hour, one way) to RD, so it's much more convenient (and greener). And it comes vac packed in 1 Lb blocks, which saves having to cut up, wrap, and freeze a 5-6 Lb brick.
    I took a look at the Walmart cheese. Apparently, according to some responses here, they sell multiple versions under that label. Unfortunately, my local Walmarts carry the "blows hard" version rather than the "great cheese at an excellent price point" version. Sounds like you hit the lottery!

    In the meantime though, I'm amusing myself by making a couple deep dish with a mozzarella/havarti mix this weekend. Don't know how that's going to turn out but danged if that type of experimentation isn't why I make pizza at home! Also, the fact that there's no palatable Chicago deep dish in my area plays a key role.
  • #5 by sarahm on 16 Jan 2022
  • In the meantime though, I'm amusing myself by making a couple deep dish with a mozzarella/havarti mix this weekend.

    HERETIC!  >:( >:( >:( LOL.

    Seriously, mozz + havarti = :drool: in my book. Meunster is right up there as a mixer, too.
  • #6 by GPalmer on 16 Jan 2022
  • HERETIC!  >:( >:( >:( LOL.

    Seriously, mozz + havarti = :drool: in my book. Meunster is right up there as a mixer, too.
    One of the great things about making our own is there are fewer limits to what we can try. I hadn't thought of Meunster, that sounds like a good experiment!  ;D
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