BelGioioso WMLM Mozzarella For NY Pizza?

scott r · March 04, 2021, 09:27:03 PM

thanks, but remember.. opinions are like a-holes.... everyones got one....

Always remember that saying from an old friend

I will try to do a side by side with some other good cheeses this week.

scott r · March 07, 2021, 12:53:21 PM

I made some non upside down pies and this mozzarella did oil off more than my family prefers. This could be my own fault, as I was using the sample AT the use by date. Its been in my fridge for a few months now, so maybe that caused the oiling off. Either way its a good cheese.

I noticed that many restaurant depots sell this cheese along with 1950 cheese from formost farms. I did a side by side with these two cheeses and the 1950 did have a more buttery flavor. I think next time I would go for 1950 if given the choice between the two cheeses.

Here is a pic of the Belgioioso cheese that oiled off on a NY style pizza cooked in my home oven. I did use the broiler for part of this bake and went heavy on the cheese, so maybe that helped create some of the oil as well as the very well aged cheese.

Mark Polo · March 07, 2021, 03:04:31 PM

Thanks for your investigation Scott.

scott r · March 07, 2021, 06:29:23 PM

No problem. I do think it did well to resist burning. I wish I had grande for a side by side, but I can say that normally I see more color than this when I need to use the broiler and im using other cheeses.

RHawthorne · March 07, 2021, 09:17:37 PM

I've never been overly impressed with Belgioioso cheese (sorry if I've already said that here before), but after your recommendation, I will keep my eyes open for this one. I'll see if I can get my local GFS store to order some.

scott r · March 07, 2021, 10:58:23 PM

If anyone tries this and it oils off a lot, report back. thanks!

BelGioioso · March 09, 2021, 09:54:37 AM

Good Morning there,
Sorry you had oiling with our cheese. It does happen because it has more fat (and thus more flavor...) but we do recommend using less than you normally would since it has better coverage and melt.
Feel free to reach out directly to our in house pizza expert: [email protected]

We are always happy to help operators get all this sorted out.
Have a great day.

scott r · March 09, 2021, 11:29:54 AM

thank you! Yes, it may have very well be operator error and I did put too much on. Im assuming use by date was part of the issue too with the oiling off.

PizzaEater101 · March 10, 2021, 02:57:17 PM

Here is one I did with this cheese. I liked it.

Scott what do you mean by oil off? Do you mean oily? If so I didn't get much of that until I left it in longer otherwise it stays in tack and melts but stays white.

This cheese is burn resistant. If you want it to burn a bit you must leave it in longer. It stays white for a long time.

PizzaEater101 · March 14, 2021, 10:34:10 PM

Quote from: scott r on March 03, 2021, 08:10:10 PM
The pizza was an upside down, so im not sure how it melts.

I cant find this cheese for sale in ma yet, but I was curious about price so I looked up the pricing in one of the southern CA restaurant depots. It was the most expensive mozzarella cheese by a decent margin. I could be wrong, but im guessing this cheese is even more expensive than grande, or certainly at that (top level) price point.

At RD the price fluctuates a lot. I bought it then a week later it dropped then a week later went up. I forgot the prices but it fluctuates a lot.

scott r · March 14, 2021, 10:43:32 PM

Im not surprised. But I don't think its specific to this brand. All mozzarella cheese sold to pizzerias is like that. I was seeing the same aged mozz under $2lb and above $4lb back and forth a few times recently within the past few months.

wotavidone · March 15, 2021, 02:54:31 AM

I like it when the cheese splits and you get a little oil. Probably bad for your health but I don't care, I like the mouthfeel and the taste.

PizzaEater101 · March 15, 2021, 12:21:38 PM

Quote from: wotavidone on March 15, 2021, 02:54:31 AM
I like it when the cheese splits and you get a little oil. Probably bad for your health but I don't care, I like the mouthfeel and the taste.

I am with you. I like that oil on top. The splitting I am not sure what you mean but oil yes.

PizzaEater101 · March 16, 2021, 05:16:47 PM

Okay, I made some more BelGioioso pizza. What I confirmed with what I said it takes a lot to burn. Takes a lot to burn, brown, turn orange, and oil off. It seems to stay white a long time. The pizza could be done and it's white. People dislike Sbarro around here but I'm not the biggest fan but I like Sbarro. With Sbarro it used to be a pizza with cheese that was very white and no browning, turning orange or burning and this Belgioiso is like that. A very white cheese on pizza looks cool but it doesn't have the flavor it should. I like the orangish color Grande gets and flavor. So here is the trick. Bake the pie with BelGioisoio long enough to start having an orangish hue to it and some oil appears. It won't burn or turn brown unless you leave it in even longer. Also shred it very fine. I usually use large shreds but I used the small grate on the grater and it was nearly fine. Don't over do it with the amount of cheese on the pizza. Do all these things and you will bring out great flavor in the cheese. It taste like it's got a lot of milk fat in it like the BelGioisio man said who post here.

scott r · March 16, 2021, 06:09:51 PM

Great to know we have another good option here. thx for the research!

PizzaEater101 · March 16, 2021, 07:53:24 PM

Quote from: scott r on March 16, 2021, 06:09:51 PM
Great to know we have another good option here. thx for the research!

Welcome and thank you for your opinion and research too.

RHawthorne · March 16, 2021, 09:39:03 PM

Quote from: wotavidone on March 15, 2021, 02:54:31 AM
I like it when the cheese splits and you get a little oil. Probably bad for your health but I don't care, I like the mouthfeel and the taste.

I can't imagine how it could be any different for your health if it didn't separate. It's not like it's not in there anyway.

PizzaEater101 · March 17, 2021, 01:24:17 AM

This is what I mean by Sbarro pizza is white, no oil and no burning. I grabbed this off the internet. I like Sbarro but it is not my favorite. There are better NY Pizza places but it taste good to me. I go to independents but if I am at the mall I am happy to eat Sbarro. So when I say BelGioisio is white unless you bake it a long time it looks similar to this. There are some spots with browning but not much. Actually the cheese has a yellow tint to it rather than purely white. BelGioioso actually is yellowish too in the loaf. When I grated it really fine it looked more white for some reason.

Glutenboy · March 21, 2021, 03:01:26 PM

Quote from: BelGioioso on December 02, 2020, 12:26:17 PM
We made that for pizzeria's. Lots of customers asking for it, & we listened.
It melts great & performs well according to our customers. Feel free to message us more if you have more questions.
We also have a secret blend that is even harder to find

Please force Costco to start carrying your fresh mozzarella again.

PizzaEater101 · March 22, 2021, 12:26:37 AM

Quote from: Glutenboy on March 21, 2021, 03:01:26 PM
Please force Costco to start carrying your fresh mozzarella again.

And the blend he's talking about because the LMWM they make is excellent so I can just imagine their blend must be amazing too but I don't see it at Costco or Restaurant Depot.