Does fresh cheese make a difference?

Shredding cheese takes additional time and since mozzarella is sold already shredded, I'm not convinced I should be buying fresh cheese and shredding it myself.

What's people's experience with shredding fresh mozzarella with regard to flavor changes? Does it have a huge impact or not so much?

Jason Shugars
posted about 5 years ago

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I always go with the block instead of the pre-shredded variety. It's generally cheaper and has a much better melt. The stuff that comes in a bag will save you a couple of minutes, but performs very differently because of the additives.

Also, the good stuff, like Grande, comes in block form.

Typically additives like cellulose, in the form of wood pulp, or potato starch are added as an anti-caking agent. That said, the Whole Foods near me sells pre-shredded cheese that they grate within the store and sell in little plastic tubs. This stuff might work well for you.

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Raj Irukulla admin
posted about 5 years ago

Cool! I'll try doing my own shredding this weekend and see if I can tell the difference. I also learned how to make mozzarella in a cheesemaking class, so maybe I should pull the trigger and just do that. Hell, I could probably make a home made pizza with all home made or home grown products!

- Jason   about 5 years ago

You might want to buy some Fresh water packed Mozzarella. The 4oz balls are a perfect portion control size for a small handmade pizza. Just break t it up by hand. Fresh Mozzarella is impossible to shred

herb brosowsky
posted about 5 years ago

There are a couple pros and cons to using pre shredded mozzarella and the block. As stated before mozzarella found in block form is cheaper than the pre shredded but does take more prep time.

The one thing I've found to be hard with shredding your own cheese is the consistency in the size of the shred. If you are the one always shredding the mozzarella the size of the shred will be relatively consistent but if the person changes,the size of the shred will most likely change as well. Someone who who is shorter or not as strong will not use as much force and will most likely produce a finer more feather like shred in which you will find that you will need more cheese. A feather shred will melt into the sauce instead of melting together forming a nice layer on top.

The nice thing about pre shredded cheese is that it will be uniform in size and every time you use it you will know exactly how much is needed.

Fresh mozzarella does not shred well and usually has a higher moisture content than pre shredded mozzarella. If you are planning on baking a pizza for longer than 5 minutes I recommend putting the cheese on half way to avoid a puddle in the middle as the mozzarella will release it's moisture during the baking process

Laura Meyer
posted about 5 years ago

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