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May 3, 2007 08:06 PM

Mozzarella Consult Please

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. 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

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

      1. re: Janet

        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

          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

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

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