mandyspizza:
and as for the browning…uh…again, the water pumped into the cheap cheese burning off…just like part-skim milk.
I’m not sure I follow. The water burning off causes the cheese to brown? I can’t recall ever boiling a pot of water and having it turn brown. Cheese browning is related to the amount of lactose present. Are you saying Grande doesn’t brown? Because that’s a highly desirable quality for me and part of the reason I chose Sorrento.
mandyspizza:
Yes, lets do that. It seems your prime argument against “cheaper” cheeses is that they are “pumped with water”, an interesting theory in light of the actual data. These numbers aren’t perfect because I’m omitting the weights of vitamins, minerals and sterols - but the weights of those would be small and the differences negligible.
Grande Whole Milk Mozzarella
Serving size: 28g
Fat: 6g
Carbohydrate: 1g
Protein: 5g
Total: 12g
Moisture: (28g-12g): 16g
Percentage moisture (16g/28g): 57%
Sorrento Whole Milk Low Moisture Mozzarella
Serving size: 30g
Fat: 7g
Carbohydrate: 1g
Protein: 7g
Total: 15g
Moisture: (30g-15g): 15g
Percentage moisture (15g/30g): 50%
The Grande cheese has significantly more water content than the Sorrento. It’s interesting to note that the Grande product is not branded as “Low Moisture”. That’s because mozzarella must contain 50% or less moisture to be labeled as “low moisture”. The Grande is technically “high moisture” (above 52%).
If you use Grande because you like the taste and performance, great. But stating that cheaper cheese are “pumped with water”… well, the data just doesn’t seem to support that.
mandyspizza:
you WILL use more of other brands as compared to Grande
Why? Grande loves to claim this, but nobody has ever explained why. Is it because it’s more watery and spreads over the pizza more easily?