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Author Topic: Grande Cheese Question.  (Read 631 times)

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Offline k2yeb

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Grande Cheese Question.
« on: May 22, 2017, 02:59:45 PM »
Sourcing locally here in Minnesota Grande Cheese. Would think this would be easy given my proximity to annoying football fans that make awesome cheese >:D

I got this email from a company I am trying to source it from. Anyone know how to interpret this? Sounds like I am not getting the traditional Grande mozzarella.

"Thanks for your email. We do get our whole milk mozzarella from Grande but we get the Burnett Dairy brand from them in five pound logs/loaves. We sell it for $5/pound in “chunk” format and $7/pound if we shred it for you"

edit. Got off the phone with my local establishment. Just like I found out this weekend when schlepping across town to find Grande. Its the fresh thats carried. Not the loaf. So, I guess my search for cheese that people can find states away...yet I can't hours away....continues. Twin Cities why do you hate Grande!! I can only find it in a 50 lb case. They carry Burnett for $5 a lb but not heard of this brand.
« Last Edit: May 22, 2017, 04:06:48 PM by k2yeb »

Offline Hermit

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Re: Grande Cheese Question.
« Reply #1 on: May 22, 2017, 06:06:20 PM »
Have you checked with local pizzerias to see if they use it?   They may also be able to sell it to you.

Offline johnnytuinals

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Re: Grande Cheese Question.
« Reply #2 on: May 22, 2017, 11:02:11 PM »
If you make yea own pizza then why not buy a 50lb case of Grande loafs?
Myself it cost me $150 for 8 7lb lofts of Grande Whole milk cheese.
I give half always to friends for free and I freeze the rest for myself.
Nothing better then Grande......JT

Offline csnack

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Re: Grande Cheese Question.
« Reply #3 on: May 22, 2017, 11:20:48 PM »
If you make yea own pizza then why not buy a 50lb case of Grande loafs?
Myself it cost me $150 for 8 7lb lofts of Grande Whole milk cheese.
I give half always to friends for free and I freeze the rest for myself.
Nothing better then Grande......JT
But that is only available to purchase for food service isn't it?

Offline k2yeb

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Re: Grande Cheese Question.
« Reply #4 on: May 24, 2017, 08:15:21 AM »
50lbs is a lot. I make 2 pies every week. I use approximately 2/3 lb a week for those 2 pies. Roughly. I personally have a quarter of a cow in my freezer....but I do not agree that a freezer doesn't degrade quality slightly over time. Moisture gets pulled out and expanded and won't get reabsorbed. Well that's my "I watched 2 episodes of Bill Nye as a kid" logic.

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Offline mgcain12

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Re: Grande Cheese Question.
« Reply #5 on: May 24, 2017, 08:48:17 AM »
I have found that vacuum packing anything I freeze helps its shelf life in the freezer - I have a Food Saver and it has made all our frozen items last longer and taste fresher from the freezer with no freezer burn or degradation of taste....FWIW....

Offline csnack

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Re: Grande Cheese Question.
« Reply #6 on: May 24, 2017, 09:21:28 AM »
I think Grande is a pipe dream unless you happen to find it in some obscure shop somewhere, which for me is Seattle anyway is not likely. Or if you want to pay nearly $9.5 an lb after shipping for a bag of preshredded from this place http://www.vernscheese.com/shop/index.php?route=product/product&product_id=214
And it'll probably have starch on it.

K2yeb, if you can actually score the legit Grande but only on that 50lb quantity perhaps you can get a group buy going with some folks here. I'd be down for maybe up to 10 lbs of it.

Offline invertedisdead

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Re: Grande Cheese Question.
« Reply #7 on: May 24, 2017, 09:57:14 AM »
As far as I know Grande is revered for its melt and reheat characteristics when working with a commercial deck oven. I wouldn't worry about it too much if baking in a home oven and you still can't track any down.

Offline k2yeb

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Re: Grande Cheese Question.
« Reply #8 on: May 24, 2017, 02:23:38 PM »
Thanks everyone for their input. Like many here, I am OCD in my quest and want to try the "best". I currently use TJ WM Logs they sell for $4.99. Its near me but I thought I would inquire into other options.

The 7/11 sauce I bought made a noticeable difference. The tomatoes tasted super fresh (nice given canned), the color was bright red also. I just added some Parmesan (cut a little acidity), fresh basil, sauteed garlic, and pinch of salt and its all I needed. Got it for $4.25 at RD and sealed the rest. Half the price of other options and at least as good. Loved the consistency.

Totally in favor of vacuum sealing. I have a few hundred bags and use it a lot. I just don't think cheese freezes that well. Although I have arguments with my mother in law about her year old ground beef that she is convinced is as good as it was day 1...so I digress.

I get my flour (High Gluten) from a Bakery here so I am well versed in tracking things down. RD stopped carrying All Trumps so I got a hold of the corporate flour buyer.
« Last Edit: May 24, 2017, 02:27:05 PM by k2yeb »

Offline johnnytuinals

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Re: Grande Cheese Question.
« Reply #9 on: May 24, 2017, 09:07:43 PM »
I buy my Grande Cheese from a Distributor(cash and carry and credit cards}
Myself a 7lb WM Grande Log will last me 1 month or atads more.When I take a large slice I put saran wrap on it.As for the extra logs I freeze it and when I need one I just take it out of the freezer and there is no taste difference...Its not like I leave the cheese in the freezer for a year or two but I do use
4 loafs within 6 months,,,the other 4 loafs I give it too friends for free.
Yep you can buy cheese cheaper
Yep you can go out and have a dinner for under $50 for 2 people but I am sure most of us rather go out to better places for dinner and spend a lot more money.Same goes with the Brand Grande,,,,buy the best and skip the rest....................JT

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Offline csnack

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Re: Grande Cheese Question.
« Reply #10 on: May 24, 2017, 09:48:52 PM »
I also use TJ's LMWMM and also get my Reggiano and goat cheese from there. I actually don't have a problem with my cheese to where I feel like I need to replace it. It's easy to get and it ranked #2 on Serious Eats' taste test fwiw, where I believe Poly-O tanked #1, which I also do not have access to, though I supposed I could go 20 miles out to the closest Walmart who looks to maybe have it. It's just always Grande this and Grande that so I figured I'd try it. In my experience thus far though I'm usually let down by things after all the hype, especially with food. Since I do this I'd be willing to shell out once to try it for myself, but I don't think I care enough to try to meet the criteria that's required to become a paying card carrying member of some club or seek to become tight with someone who <i>may</i> have some obscure pipeline to some or whatever people do to get this damn cheese  😬 I'm pulling my fro out 😨

Offline hammettjr

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Re: Grande Cheese Question.
« Reply #11 on: May 24, 2017, 09:56:10 PM »
... Or if you want to pay nearly $9.5 an lb after shipping for a bag of preshredded from this place http://www.vernscheese.com/shop/index.php?route=product/product&product_id=214
And it'll probably have starch on it.


I'm not suggesting you for this, especially if you're happy with your cheese, but while this is expensive, it's similar to the cost of boars head. And they do not use starch or any anti-caking agent. I don't remember how they get around it, but they do.
Matt

Offline csnack

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Re: Grande Cheese Question.
« Reply #12 on: May 24, 2017, 11:17:44 PM »
I'm not suggesting you for this, especially if you're happy with your cheese, but while this is expensive, it's similar to the cost of boars head. And they do not use starch or any anti-caking agent. I don't remember how they get around it, but they do.
Hmm, well shiz I may just pay the $46.83 for the 5lb bag and get my curiosity over and done with at some point. Is it really mostly the melt that everyone is crazy about with Grande, or is the flavor also <i>really</i> that much better than other mozzarellas? I'd try it alone first, but I usually cut my TJ mozz with 30% Tillamook white cheddar and Reggiano underneath and there's nothing really that I'm left wanting from that melt and flavor combo. But I just need to see at some point like I needed to see about Vermont S&C, which though was very good I'll probably not be buying again.

Offline k2yeb

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Re: Grande Cheese Question.
« Reply #13 on: May 25, 2017, 10:12:09 AM »
White cheddar and Reggiano...huh....I always have a chunk (Costco) of the Tillamook Sharp White Cheddar in my house. Never thought to add cheddar to pizza. I did try to cut my mozz with prov and the wifey didn't like it. So that was out. Too sharp I imagine for her.

I did see that SE ranking of cheese. SE is one my main go to's for stuff. Excellent resource.

Yeah its not that I have to try Grande or TJ doesn't work fine. Its just that....well you know....my interest has been peaked :chef:

The only other thing i would improve on my pizza other than possibly cheese is figuring out to keep my Boars Head pep from cupping so much. Cupping doesn't bother me but it does some others.

Offline csnack

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Re: Grande Cheese Question.
« Reply #14 on: May 25, 2017, 11:13:00 AM »
White cheddar and Reggiano...huh....I always have a chunk (Costco) of the Tillamook Sharp White Cheddar in my house. Never thought to add cheddar to pizza. I did try to cut my mozz with prov and the wifey didn't like it. So that was out. Too sharp I imagine for her.

I did see that SE ranking of cheese. SE is one my main go to's for stuff. Excellent resource.

Yeah its not that I have to try Grande or TJ doesn't work fine. Its just that....well you know....my interest has been peaked :chef:

The only other thing i would improve on my pizza other than possibly cheese is figuring out to keep my Boars Head pep from cupping so much. Cupping doesn't bother me but it does some others.
That's funny cuz I've been trying to figure out how to <i>get</i> my pepperoni to cup (and char). It curls up some, but doesn't get that char. I've got some ideas though and I just need to experiment with my oven.

White cheddar works really well with mozz on pizza. I discovered that when I used to bring home Papa Murphy's cowboy pan pizza and I'd add some white cheddar to it that I had. I use Tillamook's medium white cheddar in a 70/30 blend with a dusting of reggiano first on the sauce. Those two cheeses really boost the mozz plus the white cheddar visually blends in. Try it.

I've also read great things here about Frigo LM whole milk mozzarella when I searched, since other than Galbani and TJ's, Frigo is the only other LMWMM that's easy for me to get here. It's $6.50 a lb compared to TJ's $4.99, but that's not terrible, and I read someone here say it smelled like buttered popcorn when grating. That sounds cool so I'm gonna grab a block today. You tried that one?
« Last Edit: May 25, 2017, 11:15:36 AM by csnack »

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Offline csnack

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Re: Grande Cheese Question.
« Reply #15 on: May 25, 2017, 11:31:05 AM »
I had emailed Vernscheese to inquire about buying a loaf of Grande from them rather than the 5lb shredded bag and this was their reply:

"Hi Christian,

Yes, you may purchase Grande Mozzarella in a 6# Random Weight Loaf.

The ingredients for the Grande Shredded Mozzarella are:

Pasteurized Milk

Cheese Culture

Salt

Rennet


Thank you,

Vern's Cheese, Inc."

I'm sure they'll respond later, but anyone know an approx weight of a 6# Random Weight Loaf? What does the "6#" mean? I guess I'm ignorant af, but is that some code to denote a giant television-sized hunk, since it's not priced by specific weight?

Offline Jon in Albany

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Re: Grande Cheese Question.
« Reply #16 on: May 25, 2017, 12:19:51 PM »
I'm pretty sure they mean the loaf is about 6 pounds. Maybe a little more, maybe a little less. Here the # is a "pound" symbol.

Offline csnack

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Re: Grande Cheese Question.
« Reply #17 on: May 25, 2017, 12:24:07 PM »
Ah, thanks. They should've used the tilde lol I understand the tilde -   ~6lb

Offline csnack

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Re: Grande Cheese Question.
« Reply #18 on: May 25, 2017, 12:43:57 PM »
Another thing that I read about this cheese is that it's best used within 2-6 weeks of its production date, so that's something to consider if buying several pounds at once for yourself. Evidently you get the production date from the Quality Code, where the first two numbers is the month and the second two numbers are the date, and that should be noted as evidently if buying through the mail you <i>could</i> get sent some that is past that date. I read some other weird things too about Grande tasting like muenster as it ages past that date. I lost the link, but it was here somewhere.

Offline csnack

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Re: Grande Cheese Question.
« Reply #19 on: May 25, 2017, 01:09:14 PM »
One more post before I call it a night at 10am.
I ended up calling Vern's Cheese since while I was emailing them their website got hacked and was redirecting to Asian porn, but they said that it's approx a 6lb loaf of low moisture whole milk Grande (they have part skim too), the real straight up Grande, not some weird sub brand of it, and currently it's $4.30 a lb and that the price fluctuates slightly daily, so somewhere around $26 for around 6lb loaf, plus $20 some odd for FedEx. So if someone wanted to score that they'd be looking at around $8 or so per lb. If I try it at all I'll go that route over the shredded.

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