Author Topic: Wisconsin Brick vs mozzarella  (Read 1820 times)

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Offline pjbear05

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Wisconsin Brick vs mozzarella
« on: January 21, 2009, 08:14:30 PM »
Anything to the theory used by Detroit style pizza makers of using Wisconsin Brick cheese because it holds up better and doesn't break down in the heat?

I use Polly-o or Sorrento Whole Milk Mozza and that works fine, but any comments people?
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