Finding the right cheese using nutrition info

[Yaks19]

Hi all

I've been trying to recreate a NY slice in the UK since I first had one in a random shop in Manhattan and fell in love.

I'm happy with my dough, sauce and technique (opening the dough, bake temp and crust - achieving a nicely browned/slightly charred base in 4 mins in my home oven + stone).

What I can't seem to find is a good cheese. A lot of recommendations I read on here aren't available in the UK, and cheeses in the UK aren't described as low moisture or whole milk or part skim etc.

Can I find good cheeses using the nutritional breakdown of fats, proteins and carbs?

My most recent bake I tried 1g/sq in of Galbani cucina on 60% hydration 0.08 TF dough, with blended cirio pelati with some herbs at 1g/sq in too. Despite the base appearing charred there was a lot of wetness in the middle that resulted in a soggy slice tip.

[bertanderny]

Best cheese I've used so far has been Arla Mozzarella that comes in 2.3kg blocks or shredded 1kg bags. I usually get the blocks and shred/dice myself but had to use the pre-shredded once fearing the starch would prevent a proper melt but it was fine.

You can pick them up from Costco for under £10 if you have a membership. I've seen places sell it online for significantly more.

I've also seen low moisture style mozzarella in Makro if you have access to that, again in large 2.5kg blocks or pre-shredded in bags but yet to try these.

[TXCraig1]

I like at least 6g fat per 28g serving size in my mozz. IMO, more is better.

[jkb]

I like at least 6g fat per 28g serving size in my mozz. IMO, more is better.

7g.

[OzPizza]

This is really interesting stuff guys. I have never approached it from this angle. In recent times I've been using a locally produced Fior Di Latte (https://twoprovidores.com.au/wp-content/uploads/2021/01/cchefiosm500-Cheese-Fior-Di-Latte-Smoked-500g.jpg), that when I now look at it has seemingly only 4.28g per 25g (if I'm converting their quoted 21.4g per 125g serving size down correctly) . I've also used a more conventional Mozzerella that has 5.6g fat per 25g (again a different serving size to US which is going throw comparisons off by I don't know how much precisely) https://www.lacasa.com.au/products/mozzarella-ball/. I've just this last week also bought some locally produced Scarmoza that's quoted as a 5.0g per 25g serving https://thatsamorecheese.com.au/products/scamorza-bianca. But possibly more interesting is the very common supermarket variety mozz ball which is 6.4g fat per 25g, this could be in fact the winner after all this time if we're trying to match things to get a similar melt https://www.woolworths.com.au/shop/productdetails/688515/woolworths-mozzarella-cheese. It is definitely something I've seen change over time with my pizza (over many years). This now well be a handy way of honing thing down cheese-wise. I'm going to now keep an eye out in my travels for different mozz balls and their fat contents.

[TXCraig1]

7g.

Yes, 7>6.

[Yaks19]

Awesome, I'll look out for the Arla blocks. I've also come across fior di latte type cheeses from the likes of Marcoalimentari and adimaria. I think these appear to be drier than fresh mozzarella in the bag but not quite as dry as the Arla blocks. Are these worth a spin or only suitable for Neapolitan only? Does the Arla cheese work for Neapolitan too?