Author Topic: Sorrento fresh mozz  (Read 2344 times)

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Offline scott r

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Sorrento fresh mozz
« on: May 02, 2005, 02:46:05 AM »
I just got a chance to try the sorrento fresh, but not in water mozzarella.  It is the worst of the bunch.  It actually seemed to melt away to nothing.  Almost like it was never even there at all.  Very strange. It really didn't have much flavor at all.   This stuff was no substitute for the Poly-o.  I am suprised because I like the Sorrento dry mozzarella way better than the Poly-0 dry.

To me Bel Gioioso tastes the best, and Calabro holds up the best to the heat.

Offline RockyMarciano

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Re: Sorrento fresh mozz
« Reply #1 on: February 18, 2006, 05:38:28 PM »
I use either the whole milk or part skim low moisture cheese from sorrento, sorrento is made here in buffalo so thats why i use it.  I never use pre shredded cheeses as they contain wood fiber, I like the other mozz from sorrento better than the fresh.  Fresh bel giosio is awesome, but expensive.

Offline lilbuddypizza

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Re: Sorrento fresh mozz
« Reply #2 on: February 20, 2006, 10:01:11 AM »
I find Sorrento's whole milk mozz. to be great.
Fresh mozz. is actually not very good on American pizza. Yes....the irony.
I only eat fresh with basil and salt and pepper, maybe summer tomatoes.