Every pizza chain in the US uses low moisture reduced fat mozzarella or a similar mozzarella romano blend of cheese shreds. I’ve worked at all of the major chains, and a few of the minor ones.
Hmm well the Mozarella they sell here in Switzerland is extremely low lactose, but again I do not know if this is equivalent to what is called mozarella in the US.
I remember seeing cheese called “Gruyere” in the US which would be literally banned for false advertising in europe because it has nothing to do with actual gruyere.
Well I never worked at any of the commissaries, so I don’t know how it is made. The raw product tastes like real cheese, but I suppose with enough food chemistry you could fake that.
Every pizza chain in the US uses low moisture reduced fat mozzarella or a similar mozzarella romano blend of cheese shreds. I’ve worked at all of the major chains, and a few of the minor ones.
Hmm well the Mozarella they sell here in Switzerland is extremely low lactose, but again I do not know if this is equivalent to what is called mozarella in the US.
I remember seeing cheese called “Gruyere” in the US which would be literally banned for false advertising in europe because it has nothing to do with actual gruyere.
Well I never worked at any of the commissaries, so I don’t know how it is made. The raw product tastes like real cheese, but I suppose with enough food chemistry you could fake that.