Currently using Scardillo 18% Mozz that we blend with edam. What (if any) difference would I notice if i went
with a 17% or a 19% ??
Most of you probably know by now, I’m far from normal and I’m sure when I make this next statement that will
be confirmed…
HATE it when you get those stretchy strands of cheese. My customers hate it too. My current blend is just about free of that “problem” and I don’t want to introduce it. Just shopping around for best quality, best value , without the “string-thing”. We cook our pizzas to a golden brown on the top, no anemic looking white cheese pizzas here.
with a 17% or a 19% ??
Most of you probably know by now, I’m far from normal and I’m sure when I make this next statement that will
be confirmed…
HATE it when you get those stretchy strands of cheese. My customers hate it too. My current blend is just about free of that “problem” and I don’t want to introduce it. Just shopping around for best quality, best value , without the “string-thing”. We cook our pizzas to a golden brown on the top, no anemic looking white cheese pizzas here.
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