Pages:
Actions
  • #1 by PizzaEater101 on 02 Dec 2020
  • This year I have made pies with Grande LMWM, Bella Rosano, and now Saputo Gold.  Since I didn't A/B/C in a controlled taste test I have to do this by memory.  I think I liked Grande the best.  With that said BR (Bella Rosano) and SP (Saputo Gold) are very good.  I think that the Grande is more mild than the other two and the melt is better.  BR seemed to be saltier than Grande, but not in a bad way, but still flavor of Grande was better. Melt was better with Grande but the melt with the BR was good but not quite as good.  SG to me seemed a bit more salty than the BR.  Overall taste was good but I think BR was just as good.  Melt was good but I think Grande melt wins out also and BR melted about the same as SG. So what does this all mean?

    It means I would use any one of these again.  Grande is a hassle to get but I can.  BR and SG are easily accessible. So I am probably going to use something other than Grande.  Grande most expensive, SG next, then BR least expensive.  I am happy with all three that is why I could use any of them.

    I want to try Belgioioso next but since I don't make pizza as much as other people do it may be awhile before I buy more Mozz. I will post pics.
  • #2 by PizzaEater101 on 02 Dec 2020
  • #3 by foreplease on 02 Dec 2020
  • Good info, thank you for posting.
  • #4 by PizzaEater101 on 02 Dec 2020
  • Welcome.
  • #5 by jsaras on 02 Dec 2020
  • Interestingly, the last time I had Bella Rosano it was considerably saltier than Saputo Premium Gold.  The melt was similar.  Saputo was (is?) yellower, which I think is due to longer aging.
  • #6 by PizzaEater101 on 02 Dec 2020
  • Interestingly, the last time I had Bella Rosano it was considerably saltier than Saputo Premium Gold.  The melt was similar.  Saputo was (is?) yellower, which I think is due to longer aging.

    You are correct, SG is more yellow.  I have to A/B the SG and BR because I have a small amount left of BR.  That way I will tell which is saltier.  Maybe it was just my imagination SG was more salty.  As far as melting goes, my thought that one melts more than another may be off because I may have baked at a different temp.  But overall both are very good and I could be happy with either.
  • #7 by RHawthorne on 02 Dec 2020


  • I want to try Belgioioso next but since I don't make pizza as much as other people do it may be awhile before I buy more Mozz. I will post pics.
    Belgioioso is okay, but don't expect to be blown away with it. I would say it's definitely better than Stella brand (which I think frankly sucks most of the time), but not up there with the best. If you feel you really must try it, I won't try to talk you out of it. But if you're in a spot where cash is limited and you have to choose between Belgioioso and something that looks promising, I recommend you try the other brand first. Just my 2 cents' worth.
  • #8 by PizzaEater101 on 03 Dec 2020
  • Belgioioso is okay, but don't expect to be blown away with it. I would say it's definitely better than Stella brand (which I think frankly sucks most of the time), but not up there with the best. If you feel you really must try it, I won't try to talk you out of it. But if you're in a spot where cash is limited and you have to choose between Belgioioso and something that looks promising, I recommend you try the other brand first. Just my 2 cents' worth.

    You tried the Belgioioso Low Moisture Whole Milk Moz?  It just is interesting because all people have had was the fresh moz.  You are the first to try the LMWM around the PMF. 
  • #9 by PizzaSean on 03 Dec 2020
  • Looking good PizzaEater! I just came from the other thread where we were discussing SG and I had commented that I was looking forward to seeing the results. Now I'm wishing I had some slices for a late night snack.
  • #10 by PizzaEater101 on 03 Dec 2020
  • Looking good PizzaEater! I just came from the other thread where we were discussing SG and I had commented that I was looking forward to seeing the results. Now I'm wishing I had some slices for a late night snack.

    Thanks for the compliment!
  • #11 by PizzaEater101 on 03 Dec 2020
  • I'm gonna try a reheat of the pizza and see how the reheat taste and melt goes.  I'll post pics and opinion of the reheat.
  • #12 by RHawthorne on 05 Dec 2020
  • You tried the Belgioioso Low Moisture Whole Milk Moz?  It just is interesting because all people have had was the fresh moz.  You are the first to try the LMWM around the PMF.
    No, come to think of it, I haven't had their LMWM mozz, I don't think. I guess I misspoke. But I've had their fresh mozz and other cheeses from them, and I've never been blown away with any of their stuff. I'll grab their fresh mozz every so often if there's no other better brand available, but I always blend it with some other cheese, like Monterey Jack or provolone, plus some hard grated finishing cheese. It's okay for texture, but I don't find it especially flavorful. I did once come across a 5 pound brick of their LMPS mozz, but I don't generally care for that stuff from anybody, so I didn't grab it.
  • #13 by scott r on 05 Dec 2020
  • I have leaned to never judge an entire brand, sometimes there are gems within and stinkers.
  • #14 by jkb on 05 Dec 2020
  • I have leaned to never judge an entire brand, sometimes there are gems within and stinkers.

    My local supplier has a house brand.   It's made by Saputo and is better and cheaper than the Gold.
  • #15 by RHawthorne on 05 Dec 2020
  • I have leaned to never judge an entire brand, sometimes there are gems within and stinkers.
    I hear what youíre saying, but when a company prices themselves right up there with the best, and they consistently deliver products that I donít really care for, itís hard to keep on trying their stuff without assuming that itís probably not worth the bother. Belgoioso is a brand that I have given every opportunity through the years, and I have just never been overly impressed with any of their stuff.
  • #16 by PizzaSean on 07 Dec 2020
  • My local supplier has a house brand.   It's made by Saputo and is better and cheaper than the Gold.

    That sounds great! Where does this supplier do business?
  • #17 by colebg on 09 Dec 2020
  • Interestingly, the last time I had Bella Rosano it was considerably saltier than Saputo Premium Gold.  The melt was similar.  Saputo was (is?) yellower, which I think is due to longer aging.
    He didn't say it was premium gold just saputo gold but I'm not sure if there's a difference
Pages:
Actions