Thread: Whole Milk vs Part Skim Mozzarella

On May 21, 11:45*pm, Sqwertz <swe...@cluemail.compost> wrote:
> I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. *I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! *This stuff is real cheese! *It had about 5% smoked
> provolone and something else of insignificant quantity. *But I'm
> convinced that the major difference was WHOLE MILK mozarella. *I've
> just never paid much attention because I really didn't know I had a
> choice. *But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? *I feel swindled and naive. *43 years worth.

I don't remember ever seeing part-skim mozzarella for sale where whole-
milk mozzarella wasn't also available at the same price. I buy it in
tomato season. Sliced tomato topped with sliced mozzarella and basil,
drizzled with EVOO. Mmm.... (Even better with fresh or home-made
mozzarella.)

Jerry
--
Engineering is the art of making what you want from things you can
get.

"Sqwertz" <[email protected]> wrote in message
news:8zbtcsdl2hlu$.[email protected]..
>I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice. But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
>

Perhaps if you steal it out of people's carts it would taste better?

Paul

"Sqwertz" <[email protected]> wrote in message
news:8zbtcsdl2hlu$.[email protected]..
> I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese!

Surprise! It's like finding out grated Parmesan doesn't come in a green
can!

Jill

"Sqwertz" <[email protected]> wrote in message
news:8zbtcsdl2hlu$.[email protected]..
>I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice. But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
>
> -sw
>
>
That's our experience as well. I avoid the part skim, and I avoid the whole
milk mozzarella that comes in those round packages at supermarkets and
Trader Joe's. It has no cheese flavor, regardless of the brand.

Kent

On 05/21/2011 08:45 PM, Sqwertz wrote:

>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice.

Yeah. Since I started buying whole-milk mozzarella, the other stuff
tastes actively bad (I used to think it was just boring).

Serene
--
http://www.momfoodproject.com

Sqwertz wrote:
> I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice. But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
>
> -sw

Yup. It's also great to buy it locally made - we have a shop in our
town that makes their own and it's great - won a county-wide "best of",
and I'm a big fan of supporting local businesses, so it's a win/win for
me.

I think the low-this, part-that mozarella has extra salt to give it more
flavor - sad, that, although I can't imagine what else one could do.

Don't discount the flavor of the smoked provolone in what you got -
smoked cheeses are great and add a ton of flavor. Particularly for a
bland cheese like mozarella, that could make a big difference in the
taste.

-S-

On 5/21/2011 10:52 PM, Jerry Avins wrote:
> On May 21, 11:45 pm, Sqwertz<swe...@cluemail.compost> wrote:
>> I don't when they "invented" part skim, low moisture mozzarella but I
>> think it's been around long enough that I always thought that *was*
>> mozarella (of the non-fresh variety).
>>
>> Until a few weeks ago when I bought some shredded mozzarella from the
>> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
>> any more tasteless than "regular" mozzarella half the price of the
>> grocery store.
>>
>> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
>> provolone and something else of insignificant quantity. But I'm
>> convinced that the major difference was WHOLE MILK mozarella. I've
>> just never paid much attention because I really didn't know I had a
>> choice. But I don't pay much attention because I rarely buy it
>> because I thought mozzarella sucked.
>>
>> Now that I think about it, I'd never voluntarily buy low fat swiss or
>> cheddar, so how did they manage to convince many of us that this was
>> "normal" mozarella? I feel swindled and naive. 43 years worth.
>
> I don't remember ever seeing part-skim mozzarella for sale where whole-
> milk mozzarella wasn't also available at the same price. I buy it in
> tomato season. Sliced tomato topped with sliced mozzarella and basil,
> drizzled with EVOO. Mmm.... (Even better with fresh or home-made
> mozzarella.)


Insalada Caprese (sp) Please don't remind me how much I miss Jersey
tomatoes.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Steve Freides" <[email protected]> wrote in message
news:[email protected]..
> Sqwertz wrote:
>> I don't when they "invented" part skim, low moisture mozzarella but I
>> think it's been around long enough that I always thought that *was*
>> mozarella (of the non-fresh variety).
>>
>> Until a few weeks ago when I bought some shredded mozzarella from the
>> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
>> any more tasteless than "regular" mozzarella half the price of the
>> grocery store.
>>
>> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
>> provolone and something else of insignificant quantity. But I'm
>> convinced that the major difference was WHOLE MILK mozarella. I've
>> just never paid much attention because I really didn't know I had a
>> choice. But I don't pay much attention because I rarely buy it
>> because I thought mozzarella sucked.
>>
>> Now that I think about it, I'd never voluntarily buy low fat swiss or
>> cheddar, so how did they manage to convince many of us that this was
>> "normal" mozarella? I feel swindled and naive. 43 years worth.
>>
>> -sw
>
> Yup. It's also great to buy it locally made - we have a shop in our town
> that makes their own and it's great - won a county-wide "best of", and I'm
> a big fan of supporting local businesses, so it's a win/win for me.
>
> I think the low-this, part-that mozarella has extra salt to give it more
> flavor - sad, that, although I can't imagine what else one could do.
>
> Don't discount the flavor of the smoked provolone in what you got - smoked
> cheeses are great and add a ton of flavor. Particularly for a bland
> cheese like mozarella, that could make a big difference in the taste.
>
> -S-
>
>
I use CostCo's Provolone for pizza routinely. It has a great price, about
$7-8 for 2lb. It's very good.

Kent

On Sun, 22 May 2011 10:15:14 -0700, "Kent" <[email protected]>
wrote:

> I use CostCo's Provolone for pizza routinely. It has a great price, about
> $7-8 for 2lb. It's very good.

Pizza and lasagne are great for using up the odds and ends of various
white cheeses in the refrigerator (no cheddar for me, even if it is
white though).

--
I love cooking with wine.
Sometimes I even put it in the food.

Kent wrote:
> "Steve Freides" <[email protected]> wrote in message
> news:[email protected]..
>> Sqwertz wrote:
>>> I don't when they "invented" part skim, low moisture mozzarella but
>>> I think it's been around long enough that I always thought that
>>> *was* mozarella (of the non-fresh variety).
>>>
>>> Until a few weeks ago when I bought some shredded mozzarella from
>>> the restaurant supply place. I figured for $2/lb in 5lb bags it
>>> can't be any more tasteless than "regular" mozzarella half the
>>> price of the grocery store.
>>>
>>> Holly cow's milk! This stuff is real cheese! It had about 5%
>>> smoked provolone and something else of insignificant quantity. But
>>> I'm convinced that the major difference was WHOLE MILK mozarella.
>>> I've just never paid much attention because I really didn't know I
>>> had a choice. But I don't pay much attention because I rarely buy
>>> it because I thought mozzarella sucked.
>>>
>>> Now that I think about it, I'd never voluntarily buy low fat swiss
>>> or cheddar, so how did they manage to convince many of us that this
>>> was "normal" mozarella? I feel swindled and naive. 43 years worth.
>>>
>>> -sw
>>
>> Yup. It's also great to buy it locally made - we have a shop in our
>> town that makes their own and it's great - won a county-wide "best
>> of", and I'm a big fan of supporting local businesses, so it's a
>> win/win for me. I think the low-this, part-that mozarella has extra
>> salt to give it
>> more flavor - sad, that, although I can't imagine what else one
>> could do. Don't discount the flavor of the smoked provolone in what
>> you got -
>> smoked cheeses are great and add a ton of flavor. Particularly for
>> a bland cheese like mozarella, that could make a big difference in
>> the taste. -S-
>>
>>
> I use CostCo's Provolone for pizza routinely. It has a great price,
> about $7-8 for 2lb. It's very good.
>
> Kent

That's a good idea - I love provolone on sandwiches, will have to use it
the next time I do something with melted cheese.

-S-

"Steve Freides" <[email protected]> wrote in message
news:[email protected]..
>> I use CostCo's Provolone for pizza routinely. It has a great price,
>> about $7-8 for 2lb. It's very good.
>>
>> Kent
>
> That's a good idea - I love provolone on sandwiches, will have to use it
> the next time I do something with melted cheese.
>
> -S-
>
Thinly sliced roast beef on a french roll with melted provolone is wonderful


Jill

On May 23, 7:13*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> "Steve Freides" <st...@kbnj.com> wrote in message
>
> news:[email protected]..>> I use CostCo's Provolone for pizza routinely. It has a great price,
> >> about $7-8 *for 2lb. It's very good.
>
> >> Kent
>
> > That's a good idea - I love provolone on sandwiches, will have to use it
> > the next time I do something with melted cheese.
>
> > -S-
>
> Thinly sliced roast beef on a french roll with melted provolone is wonderful
>

Agreed, and last night I melted sliced provolone on top of spaghetti
with meat sauce last night. I also applied som Kraft Parmesan, which
you don't like, but I do.
>
> Jill

--Bryan

On Mon, 23 May 2011 20:13:28 -0400, jmcquown wrote:

> Thinly sliced roast beef on a french roll with melted provolone is wonderful
>

A french dip without au jus.

-sw

On Mon, 23 May 2011 17:20:06 -0700 (PDT), Bryan wrote:

> Agreed, and last night I melted sliced provolone on top of spaghetti
> with meat sauce last night. I also applied som Kraft Parmesan, which
> you don't like, but I do.

I actually found and excellent foodservice brand of parmesan cheese
packets. I steal them every chance I get. Matter of fact, I have
some right here in my man-cave.

Cortona brand:

http://yfrog.com/htparmesancheesepacketsj

OK, I wouldn't say excellent - but it's great compared to all those
other cheese packets. The stuff they give out at Pizza Hut isn't even
parmesan cheese. It's "Hard Grating Cheese".

-sw

On May 22, 12:51*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
> On 5/21/2011 10:52 PM, Jerry Avins wrote:


> > ... Sliced tomato topped with sliced mozzarella and basil,
> > drizzled with EVOO. Mmm.... (Even better with fresh or home-made
> > mozzarella.)
>
> Insalada Caprese (sp) *Please don't remind me how much I miss Jersey
> tomatoes.

Does overnight shipping work where you are? I could send you some if
the weather is conducive to a good crop. (Too much rain makes for
watery tomatoes.)

Jerry

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 23 May 2011 20:13:28 -0400, jmcquown wrote:
>
>> Thinly sliced roast beef on a french roll with melted provolone is
>> wonderful
>>
>
> A french dip without au jus.
>
> -sw

Now that you mention it, french dip (au jus) is wonderful!

Jill

On May 23, 9:15*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Mon, 23 May 2011 17:20:06 -0700 (PDT), Bryan wrote:
> > Agreed, and last night I melted sliced provolone on top of spaghetti
> > with meat sauce last night. *I also applied som Kraft Parmesan, which
> > you don't like, but I do.
>
> I actually found and excellent foodservice brand of parmesan cheese
> packets. *I steal them every chance I get. *Matter of fact, I have
> some right here in my man-cave.
>
> Cortona brand:
>
> http://yfrog.com/htparmesancheesepacketsj
>
> OK, I wouldn't say excellent - but it's great compared to all those
> other cheese packets. *The stuff they give out at Pizza Hut isn't even
> parmesan cheese. *It's "Hard Grating Cheese".

The Kraft cannisters are on sale for $2.98, and there's a coupon for
free pasta (up to $1.50) that I have many of. Plus it's $10 off a $50
purchase Thursday this week at Shop'n Save, and I'll be using a gift
card that I got at a 10% discounted price. And last time I was there
they still had a few of the bonus 8.8oz sizes (10% free). My son goes
nuts with that stuff.
>
> -sw

--Bryan

On Tue, 24 May 2011 06:56:21 -0400, "jmcquown" <[email protected]>
wrote:

>
>"Sqwertz" <[email protected]> wrote in message
>news:[email protected]..
>> On Mon, 23 May 2011 20:13:28 -0400, jmcquown wrote:
>>
>>> Thinly sliced roast beef on a french roll with melted provolone is
>>> wonderful
>>>
>>
>> A french dip without au jus.
>>
>> -sw
>
>Now that you mention it, french dip (au jus) is wonderful!

I met many a French dip joint in California but never saw one prepare
a French dip with cheese, just plain sliced beef in a plain roll...
some were very good but very messy/drippy... too many were too salty.

On 5/23/2011 10:54 PM, Jerry Avins wrote:
> On May 22, 12:51 pm, Janet Wilder<kelliepoo...@yahoo.com> wrote:
>> On 5/21/2011 10:52 PM, Jerry Avins wrote:
>
>
>>> ... Sliced tomato topped with sliced mozzarella and basil,
>>> drizzled with EVOO. Mmm.... (Even better with fresh or home-made
>>> mozzarella.)
>>
>> Insalada Caprese (sp) Please don't remind me how much I miss Jersey
>> tomatoes.
>
> Does overnight shipping work where you are? I could send you some if
> the weather is conducive to a good crop. (Too much rain makes for
> watery tomatoes.)
>
> Jerry
>

Overnight shipping does work but you'd have to verify I'm not away
somewhere on my travels. I would gladly pay the shipping for a genuine
box of Jersey produce. I also love Jersey peaches and bi-color corn (Is
Claire's still there?) email me, Jerry and lets' talk about it. I am
willing to trade 1015 sweet onions or, later in the year Rio Red
grapefruits.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.