BREAD BAKING
TIPS - WHOLE MILK MOZZARELLA FOR PIZZA
It is getting harder and harder
for the consumer to find good mozzarella cheese for making pizza at home. I live
on the west coast and I now have to special order whole milk mozzarella cheese.
All the stores are carrying is skim milk mozzarella. The skin milk cheese does
not melt properly and has no pull. If a novice tries making a pizza with skim
milk cheese they will be disappointed and think that you can't make good pizza
at home. I make better pizza than I can buy. Hot, fresh, the way I like it from
my own oven.
Ask your store to carry whole
milk mozzarella cheese. If you have to, special order it. I just bought a case
today that I had to special order. It cost me $50 for four 5 lb bags. I freeze
it. When I am ready to make a pizza I take a bag out of my freezer and smash it
with my rolling pin to break up enough cheese to use. It works fine. The cheese
is just going to melt anyway.
I have had problems getting
good parmesan cheese also. Some brands have no flavor and don't melt in cooking.
The shredded parmesan seems to be ok, but again it depends on the brand.
We consumers need to be more
assertive with our local stores. If you have a problem in your area getting
quality cheese, go in and talk to the manager and ask them to stock better
quality cheese. It's out there. Complaining never hurts. If they won't stock
good whole milk mozzarella or good parmesan cheese then start looking around.
Once you find a source you will be set. Look in your phone book yellow pages for
food brokers, wholesalers and distributors. Make some phone calls. If they are
not into pizza supplies ask who in your area is.
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