What's the best commercial Mozzarella?

[DrPizza]

Of commercial mozzarella I've not noticed any real difference between Polly-o, Sargento, Calabro, Sorrento and store brands. I doubt anyone but a cheese expert could tell one from the others blindfolded.

One thing is that in any brand there's a BIG difference between the full fat version and the part skim version. The part skim always melts funny and browns badly, I won't go near the stuff anymore.

There seems to be some variation, even within the same brand, from month to month. It's only minor, but sometimes, the blocks of cheese are a little softer. And, occasionally, you'll get a block with a couple little bubbles of liquid in them. So, with that variation - no, I don't think most people could tell the difference, though some brands come in consistently firmer blocks. I preferred the firmer, drier stuff - it was easier to grind, and easier to clean the grinder after doing a few hundred pounds.

 

[techs]

There seems to be some variation, even within the same brand, from month to month. It's only minor, but sometimes, the blocks of cheese are a little softer. And, occasionally, you'll get a block with a couple little bubbles of liquid in them. So, with that variation - no, I don't think most people could tell the difference, though some brands come in consistently firmer blocks. I preferred the firmer, drier stuff - it was easier to grind, and easier to clean the grinder after doing a few hundred pounds.

You noticed that too? I definitely can taste the difference from batch to batch.

 

[Scotteq]

Any of those choices in the OP from water buffalo milk?


/cheesesnob

In a US commercial brand?

Not likely at all :thumbsdown:

 

[Hayabusa Rider]

In a US commercial brand?

Not likely at all :thumbsdown:

You can get this at Costco

Everybody's got a water buffalo.

 

[PottedMeat]

How much does mozzarella go for in the states? I never used to buy it but here in Italy I've been getting it pretty much every time I go to the market and it runs about 3 euro per 250 grams. Kinda expensive.

walmart whole milk mozzarella 1lb ( 453g ) block - ~$3.25


i've made mozzarella before with rennet tablets and whole milk, 1 gallon translates to roughly 1 lb. of cheese. it's not really worth the effort, though it is kind of cool to work it with your hands - it really becomes a stretchy mass.

 

[Iron Woode]

I like Saputo brand cheese.

http://www.saputo.ca/OurCheeses/Default.aspx

 

[Rifter]

I like Saputo brand cheese.

http://www.saputo.ca/OurCheeses/Default.aspx

I agree, its some of the best widely available in Canada IMO.

You can find better stuff but pretty much have to find a dedicated cheese shop to do it, and it cost a arm and a leg.

 

[W.C. Nimoy]

Nice this is a food forum in disguise. I can't make a solid recommendation here since I generally stick with HEB's house brand, but (&OT to fresh mozzarella)...

someone mentioned cheese at sams- just wanted to mention their packs of sliced smoked gouda are cheap, & with their milton's bread (which i've only ever seen at sams) make my favorite grilled cheese sandwiches.

& a little expensive for routine for me but a must try, doux de montagne is my favorite cheese so far. I don't like TOO smelly or too bland cheese (waste of fat intake), this has a real distinctive taste/smell but wihtout being overpowering, creamy but not formless, still kind of firm, so so good. Highly recommended:

 

[JulesMaximus]

That Trader Joe's 1 lb log of caprese mozerella is some good stuff.

Trader Joe's mozzarella is really good. :thumbsup:

It doesn't grate well because it is so soft but for pizza I just slice it thin and layer it on top. Much better flavor than any supermarket mozzarella I've tried.