Working on our recipe for Margherita pizza and would like to get some input on what some other operators use between these 2. I want to use a loaf cheese and slice it up to put on top of the pizza. Are there any advantages/disadvantages between the 2? Besides the fact the part-skim will be less expensive. Will they cook the same? Have been doing some testing with Belissimo from the grocery store and not really sure how similar what I get from my supplier (GFS/SOFO) will be to this.