Cheap Mozzarella?

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Dollar store

Well, buying it already shredded is your first mistake. You're paying for the labor it took to shred it, and the wood pulp they put in it to keep it from caking.

>>9387252
>wood pulp
It's arsenic you idiot

>>9387235
Cheap mozzarella makes shit pizza.

fucking idiot grad students doesnt know about costco/sams. good luck fuckhead

>>9387252
is it cheaper to buy it in block form? I do have a cheese grater

>>9387235
Buy daily chef at Sam's club. I've made lots of great pizza with it.

>>9387266
whats that

>>9387235
Gordon's food service poorfag

don't cheap out on the cheese, get the absolute best you can find and use it sparingly

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>>9387242
>"now melts"

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>>9387252
>be American
>eat wood pulp
>call it cheese
https://www.bloomberg.com/news/articles/2016-02-16/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood

>>9387235
probably costco

>>9387379
don't use cheese sparingly on a fucking pizza, that is terrible advice

>>9387235
Use Easy Cheese.

Super fucking cheap and you can hardly taste the difference.

>>9387445
Depends on where you're talking about. Loving lots of poor quality cheese vs less good quality varies radically by region. And socioeconomic class.

>>9387235
Costco. Also, don't get preshredded, it sucks and is full of anti-molding chemicals.

>caring this much about mozzarella
>AKA the blandest cheese known to mankind
>never mind the fact that cheeses lose a huge amount of flavor when heated up

>>9389744
This reads like the angry nerd that called me "pretentious" because I used Provolone on my cheeseburger, which he said was 'the blandest cheese ever'.

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>>9389744
>>AKA the blandest cheese known to mankind
Flyover detected. Go back to your tendies.

>>9389744
You wouldn't know because you've never tried it.

>>9387415
>be European
>be too stupid to know there's a difference between wood pulp and the cellulose derived from it

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>>9389815
>be American
>be so poor you have to bulk out your 'cheese' with cellulose.

>>9387235
In MA we have Cabot which is cheaper and very good quality. Bought the only thing about this state I enjoy.

>>9389824
Making fun of poor people is not very taseful

>>9389839
Neither is eating wood pulp

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>>9389838
>Cabot
Looks delicious........

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>>9389867
Sweet Jesus!

>>9387235
One gallon of milk makes one pound of cheese.
Just saying you could look into making your own.

>>9389744
Fresh mozzarella is lovely. That low moisture crap is awful, but that's what you're stuck with on your pizza if your oven doesn't get hot enough to melt fresh without making the pizza a runny mess.

>>9389929
Now you've got me curious.
What's a "decent" grocery store brand that I can pick up in the shithole that is California?

>>9390184
>>"decent"
>>grocery store brand

Pick one. Mozzarella di Bufala or go home.

>>9387252
I chop my own wood in the back yard and pulp that shit up and add milk. Wa la, mozzarella

>>9390184
>What's a "decent" grocery store brand
There are none I'm aware of. You need to get it from a place that either makes it on premises or sources their cheese from actual cheesemakers, not brands. But it's easy to make yourself.

>>9390184
Sorry dude, you're not going to find decent Mozarella in the USA. Our domestic stuff is made with awful pasteurised milk and the imported stuff is what the Europeans reject.
I had it when I was stationed in Italy during the Oil Wars, there's nothing here that's comparable.

>>9387252
they quit using that stuff when all those articles came out.

pretty sure kraft leaves a chunk of unshredded cheese in the bags now to let you know they grated it and did nothing else

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>>9390199
I will never get on your'e level, why live?

Anybody else get really drunk and find themselves eating grated Mozart out of a bag

>>9387235
>fucking idiot grad students doesnt know about costco/sams. good luck fuckhead

Well he does now doesn't he because you just told him

>>9387235
>Anybody else get really drunk and eat grated Mozart

Are you drunk now?

>>9390220
That's not entirely true. You can get decent stuff in some cities on the East Coast. I spent $12 on a burrata from Italy at Zabar's (kept on ice and imported from Italy) that was very good. I remember some cheesemaker was doing a decent mozzarella in the Philly area as well. The cow's milk fresh cheese you find in NYC is not as good as the Buffala from Italy, but it's still pretty good if you go to the right place.

>>9387235
Great Value, Heritage, Coburn, and three other brands I can't remember are all the same cheese, just put in different packaging. Kraft had it's own processing plants.

Most of the mozzarella came from New Jersey I think, while all the cheddars came out of New Mexico.