Why is it any better than my local grocer’s block of whole or skim mozz?
by shruburyy
22 Comments
Saneless
I like it because it’s a big ass pre shredded without fillers or additives of prov and moz, all for a good price
itwasmyshadow
Where can you purchase?
Jokong
It’s great cheese. I’m from WI where great cheese and grande are very common. I have used both the east coast blend and whole milk moz. The whole milk moz is my favorite and melts great, doesn’t separate when you cook it and has a great stretch and tooth feel.
Before granda I was using another whole milk moz that came from a farm near me. It was good but the aftertaste and mouth feel was totally different at the end. Eating grande whole milk moz just by itself make the difference so obvious. It melts in your mouth and just turns into this creamy cheese goodness.
Why is some cheese better than other cheese? I dunno, but it is.
lockednchaste
Low moisture but still reasonably high fat.
FootballPizzaMan
I just had pizza from a place that proclaims loudly “We use Grande!” and guess what, couldn’t really tell any difference. I think only if you’re using low quality cheese you will truly tell. But good quality vs grande is not much diff.
Chivalrousllama
How does it compare to Galbani low moisture, whole milk?
citrusco
Oven temp matters. At 550 consistent in a deck oven or even on a baking steel, there simply is no comparison and you’re going to get a beautiful oil separation that quickly reincorporates to become an orange slice of joy.
But at higher heats like wood fired or neopolitan style bakes- you’ve gotta go higher moisture mozz
Godd9000
They have, it seems, very stringent standards vs most other producers when it comes to butterfat content in the milk they use and other production parameters. Their cheese really does melt and reheat a little better than Galbani or something, flavor is more pronounced.
CTALKR
we dont know anything about your local grocers cheese so how do you expect us ton qualify that?
it is good pizza cheese. not the best cheese ever, but used by a lot of pizzerias across the country. its got the right qualities for a decent pizza cheese. which is probably where the hype comes from.
you should be using a blend anyhow, imo.
Ok_Pomegranate_2436
Not sure, but it’s better than mozzarella in a bag from the dairy aisle.
jsmeeker
I wish I could easily get my hands on some to try it out. Buying it online and having it shipped isn’t really economical for me. I don’t think there is any restaurant supply place near me that has it and would actually sell it to me. Even then the smallest amount might be a few pounds of it.
FutureAd5083
It’s great, but it’s also the easiest cheese to get right by me. I’m sure there’s better brands though.
AkPizza swears by ferndale farmstead cheese. It’s in Washington state, so if any of you can swing by and let us know!!
MagazineDelicious151
Looks tasty
Honestbabe2021
Do you know the cheese they use on Jets pizza? Every once in a while I feel the deepest craving for that cheese and that sauce.
GotTheTee
I’d buy it in a heartbeat if I could get it locally, but I’m fortunate to have Idaho brand cheese made right here, so I don’t chase grande. Idaho mozzarella is insanely good and the flavor is some of the best I’ve ever eaten.
sexy-smilee
Wow fantastic pizza, I would love to try it
ButtChugMcNuggetson
it makes a massive difference in flavor when cheese is done right vs mass produced. it just does. for me, its either manage the lack of flavor or go balls to the wall and light up the tastebuds.. zero in-between.
FleshlightModel
I personally don’t find it superior or even equivalent to my preferred cheese. And that’s okay by me. I think way too many people get caught up in internet lore or just bullshit artists. I also find every brand of San Marzano tomatoes to be inferior to Bianco tomatoes, but again that’s my preference. But liars and bullshit artists go around on here and other social media platforms and act as if San Marzano tomatoes are the only tomato on the planet. Same for cheese whether it’s grande, that galbani junk, or whatever else
SnooShortcuts1852
I like it but kind of salty
RVAblues
Local grocer’s shredded cheese usually has corn starch or potato starch or some other stuff added to keep it from clumping. You can even feel the powder on your hands after sprinkling it. They also put additional preservatives and additives in a lot of grocery store cheeses that aren’t in a more natural or higher quality cheese.
The end result is that the added starch absorbs the grease and keeps your pizza from having that good pizzeria greasy cheesy stretchy goodness.
Also Grande just flat out *tastes* better. Like what a pizza should taste like.
When I don’t use Grande, I’ll buy blocks of mozz and shred it myself in the food processor. It’s a cheaper quality cheese, but at least it doesn’t have the added starch.
Starr1005
I use Bella Rosano because my costco sells its cheap cheap… I am intrigued by the Grande cheese though.
22 Comments
I like it because it’s a big ass pre shredded without fillers or additives of prov and moz, all for a good price
Where can you purchase?
It’s great cheese. I’m from WI where great cheese and grande are very common. I have used both the east coast blend and whole milk moz. The whole milk moz is my favorite and melts great, doesn’t separate when you cook it and has a great stretch and tooth feel.
Before granda I was using another whole milk moz that came from a farm near me. It was good but the aftertaste and mouth feel was totally different at the end. Eating grande whole milk moz just by itself make the difference so obvious. It melts in your mouth and just turns into this creamy cheese goodness.
Why is some cheese better than other cheese? I dunno, but it is.
Low moisture but still reasonably high fat.
I just had pizza from a place that proclaims loudly “We use Grande!” and guess what, couldn’t really tell any difference. I think only if you’re using low quality cheese you will truly tell. But good quality vs grande is not much diff.
How does it compare to Galbani low moisture, whole milk?
Oven temp matters. At 550 consistent in a deck oven or even on a baking steel, there simply is no comparison and you’re going to get a beautiful oil separation that quickly reincorporates to become an orange slice of joy.
But at higher heats like wood fired or neopolitan style bakes- you’ve gotta go higher moisture mozz
They have, it seems, very stringent standards vs most other producers when it comes to butterfat content in the milk they use and other production parameters. Their cheese really does melt and reheat a little better than Galbani or something, flavor is more pronounced.
we dont know anything about your local grocers cheese so how do you expect us ton qualify that?
it is good pizza cheese. not the best cheese ever, but used by a lot of pizzerias across the country. its got the right qualities for a decent pizza cheese. which is probably where the hype comes from.
you should be using a blend anyhow, imo.
Not sure, but it’s better than mozzarella in a bag from the dairy aisle.
I wish I could easily get my hands on some to try it out. Buying it online and having it shipped isn’t really economical for me. I don’t think there is any restaurant supply place near me that has it and would actually sell it to me. Even then the smallest amount might be a few pounds of it.
It’s great, but it’s also the easiest cheese to get right by me. I’m sure there’s better brands though.
AkPizza swears by ferndale farmstead cheese. It’s in Washington state, so if any of you can swing by and let us know!!
Looks tasty
Do you know the cheese they use on Jets pizza? Every once in a while I feel the deepest craving for that cheese and that sauce.
I’d buy it in a heartbeat if I could get it locally, but I’m fortunate to have Idaho brand cheese made right here, so I don’t chase grande. Idaho mozzarella is insanely good and the flavor is some of the best I’ve ever eaten.
Wow fantastic pizza, I would love to try it
it makes a massive difference in flavor when cheese is done right vs mass produced. it just does. for me, its either manage the lack of flavor or go balls to the wall and light up the tastebuds.. zero in-between.
I personally don’t find it superior or even equivalent to my preferred cheese. And that’s okay by me. I think way too many people get caught up in internet lore or just bullshit artists. I also find every brand of San Marzano tomatoes to be inferior to Bianco tomatoes, but again that’s my preference. But liars and bullshit artists go around on here and other social media platforms and act as if San Marzano tomatoes are the only tomato on the planet. Same for cheese whether it’s grande, that galbani junk, or whatever else
I like it but kind of salty
Local grocer’s shredded cheese usually has corn starch or potato starch or some other stuff added to keep it from clumping. You can even feel the powder on your hands after sprinkling it. They also put additional preservatives and additives in a lot of grocery store cheeses that aren’t in a more natural or higher quality cheese.
The end result is that the added starch absorbs the grease and keeps your pizza from having that good pizzeria greasy cheesy stretchy goodness.
Also Grande just flat out *tastes* better. Like what a pizza should taste like.
When I don’t use Grande, I’ll buy blocks of mozz and shred it myself in the food processor. It’s a cheaper quality cheese, but at least it doesn’t have the added starch.
I use Bella Rosano because my costco sells its cheap cheap… I am intrigued by the Grande cheese though.
Grande cheese packs a lot of flavor.