US vs UK Ingredients

Hi all,

This may have been covered before, but there's such a massive difference in the tomato products available in the UK vs the US.

My biggest one is tomato products.

So in the UK we have... (more)

Christopher E.
posted over 1 year ago

Go to cheese

Just curious what cheese is your go to cheese and where you purchase it? I can't seem to find anything that great.

Ryan W.
posted over 3 years ago

Domestic vs. imported buffalo mozzarella

Based on everything I've read about Buffalo mozzarella, it seems like the domestic US variety isn't quite as good as the Italian stuff. I've only had Italian and I'm guessing it was almost a week ol... (more)

Nick Harris
posted about 5 years ago

What's the best way to shred cheese?

I was finally able to find a block of low most. mozzarella. For those who shredded their own cheese. What is best to shred? Hand, or food processor? or anything other tool?

Felix N.
posted over 4 years ago

Limburger cheese

I know Limburger cheese often provokes people to think of smelly socks or sweaty feet, but the taste is really not bad.

I'm wondering if it's ok to bake pizza using Limburger cheese on it.
I've s... (more)

Tory Glenn
posted over 3 years ago

Costco Kirkland Signature Mozzarella

While at Costco today, I picked up a 5lb bag of part skim pre-shredded mozzarella. For $10, it's quite the deal.

Normally, I avoid pre-shredded cheeses like the plague. I don't care for the ad... (more)

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Raj Irukulla admin
posted almost 5 years ago

What kind of cheese should I use for a Detroit-style pizza?

This weekend I'll be making Detroit-style pizza for the first time. I've looked at a handful of recipes online and it seems like Wisconsin brick cheese should be used for this style of pizza.

I'... (more)

Peter Lewis
posted about 5 years ago

We built our own cob/pizza oven in the back yard. I prefer using sourdough yeast only anyone doing that too? Home made cheese & Pestos

Here is my bog post about the oven:

Pam Kellstrom
posted about 4 years ago

Detroit textures

Detroit is a lot about cheese, right? I don't know what it is really like, but my PB version definitely is. It's about cheese and different textures . . .

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Maria .
posted about 2 years ago

2000g. Big Batch of Master Dough mixed by hand

Tuesday: Made the Poolish

Wednesday: Mixed the dough and did a bulk ferment overnight in the fridge.

Thursday: Degassed the dough and portioned out the dough balls, 8oz. Each

The ... (more)

posted about 3 years ago

Mozzarella Curd vs Fresh Mozzarella

I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into c... (more)

Jason B.
posted almost 3 years ago

Can mozzarella cheese be frozen?

Can mozzarella cheese be frozen? My favorite brand comes in two pound loaves and is far too big to be used in a few days. I'd like to cut it up into smaller pieces and freeze them. Will the cheese... (more)

Adam Thompson
posted about 5 years ago

Is it worth the effort to make homemade mozzarella?

Is it worth the effort to make mozzarella from curd? It seems like it could be a fun thing to try. But is the quality going to be better than high quality cheese that you can buy at a store?

Lindsay A.
posted over 4 years ago

Vantaggio aged whole milk mozzarella

Has anyone tried this cheese yet or know where to get it without going through a distributor? Would love to try it myself.

The cheese is supposed to be right up there and on par with Grande if not... (more)

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Mike K.
posted about 4 years ago