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Mozzarella Consult Please

Querencia May 3, 2007 08:06 PM

The person for whom I cook would like the mozzarella cheese on his pizza to be pully and stringy but all the mozzarella I buy doesn't melt that way---it just sits there on the pizza in little gobs the consistency of a toasted marshmallow. This is true of both full-fat and part-skim mozzarella. Is there some special kind I should look for, and, if so, where? Thanks.

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  1. j
    Janet RE: Querencia May 4, 2007 11:15 AM

    Are you using fresh mozzarella? I don't think that melts like the firm type. Most pizzas have a combo of cheeses, and that makes the stringy cheese.

    4 Replies
    1. re: Janet
      laurendlewis RE: Janet May 4, 2007 11:20 AM

      There are a combo of cheeses - I think provolone is the melty kind you are looking for. (think cheesesteaks, paninis, etc)

      1. re: Janet
        renov8r RE: Janet May 4, 2007 03:48 PM

        I think you need to switch brands. Here in Chicago there are several well known suppliers to the pizzerias that are also available at retail. These are 'held" (I hesitate to call it aging) so that they loose moisture and the proteins are altered. This stuff will stretch like Silly Putty!


        1. re: renov8r
          Querencia RE: renov8r May 4, 2007 06:58 PM

          To renov8r: How convenient---I am in Chicago. Treasure Island's mozzarella is non-pully. Which are the suppliers of Silly Putty-type cheese? Thanks.

          1. re: Querencia
            renov8r RE: Querencia May 5, 2007 07:19 PM

            Falbo is one, the other is a variety of Sorrento that is pre-shredded -- the key word to look for is Low Moisture Part Skim Shredded Mozzarella -- this is NOT the "good stuff" that both companies also sell.

            This is "corner pizza store grade" that is not much like the artesian buffalo milk mozzarella. that you probably got at TI...

      2. DanaB RE: Querencia May 4, 2007 02:08 PM

        You need to use regular as vs. fresh mozzarella, and shred it rather than put it on in slices.

        1. i
          itryalot RE: Querencia May 5, 2007 06:03 PM

          Not fresh but firm. Check for highest fat content and then grate on the side of a grater, the larger side.

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