Originally Posted by Fire Me Boy!:
Isn't most "low moisture"? Like Kraft, Sargento, etc. that you'd find in the grocery store - it's all low moisture. It's what you'd find in bricks.
I really think there's only two kinds - the brick (or shredded), which is low moisture, and fresh (which is high moisture).
And fresh melts for shit (it's super tasty, though).
Kraft sells both the low moisture version, and the high moisture versions of shredded cheese in the bags, side by side at the grocery store. The bag of high moisture works much better for me than the bag of low moisture. I get a better melt, and I think it tastes better too. The low moisture tended to retain it's shape and just firm up. [Reply]
Originally Posted by Fish:
Kraft sells both the low moisture version, and the high moisture versions of shredded cheese in the bags, side by side at the grocery store. The bag of high moisture works much better for me than the bag of low moisture. I get a better melt, and I think it tastes better too. The low moisture tended to retain it's shape and just firm up.
Really not trying to be a dick. It might seem like I'm trying to be argumentative, I just really don't know what you're talking about. Can you grab a picture of this stuff? I literally just went through the 40 top pics of "Kraft shredded mozzarella" on Google images and every one of them is low-moisture. [Reply]
Originally Posted by Fish:
Kraft sells both the low moisture version, and the high moisture versions of shredded cheese in the bags, side by side at the grocery store. The bag of high moisture works much better for me than the bag of low moisture. I get a better melt, and I think it tastes better too. The low moisture tended to retain it's shape and just firm up.
I think you are confusing skim (low fat) and regular. (2% milk) varieties. [Reply]
Originally Posted by Fish:
Kraft sells both the low moisture version, and the high moisture versions of shredded cheese in the bags, side by side at the grocery store. The bag of high moisture works much better for me than the bag of low moisture. I get a better melt, and I think it tastes better too. The low moisture tended to retain it's shape and just firm up.
Buying block cheese and shredding it yourself will give you much better cheese. The pre shredded stuff has a coating that detracts from the flavor. Even plain old Kraft or store brand blocks are better than pre shredded. It costs the same or cheaper and only takes a minute to shred up a block and bag it yourself. [Reply]
Originally Posted by jspchief:
Buying block cheese and shredding it yourself will give you much better cheese. The pre shredded stuff has a coating that detracts from the flavor. Even plain old Kraft or store brand blocks are better than pre shredded. It costs the same or cheaper and only takes a minute to shred up a block and bag it yourself.
the cornstarch mixed into pre-shredded interferes with the melting, makes it grainy. [Reply]
Originally Posted by mikeyis4dcats.:
I think you are confusing skim (low fat) and regular. (2% milk) varieties.
That's what I'm thinking, too.
There's skim (low fat), 2%, and whole. And the whole both tastes better and melts better than low fat.
I'm still only aware of two levels of moisture - low moisture (like Kraft) and fresh (which is often floating in brine, but not always). And the fresh stuff tastes awesome, but doesn't melt well at all. [Reply]
Originally Posted by jspchief:
Buying block cheese and shredding it yourself will give you much better cheese. The pre shredded stuff has a coating that detracts from the flavor. Even plain old Kraft or store brand blocks are better than pre shredded. It costs the same or cheaper and only takes a minute to shred up a block and bag it yourself.
Made a cauliflower pizza crust pizza. Topped with low moisture mozzarella, spinach, pepperoni, white mushrooms, jalapeņos, and sprinkled with gorgonzola. I forgot the crushed garlic in a jar, most important part and I blew it.
