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Cheese - Go! - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Cheese - Go!

    Got a question about the cheese.

    I have used the fresh style mozzarella balls and the pizza always come out watery. I know there is a high amount of water in that type of cheese, so I usually press the cheese first to remove water, then use it. It's still not what I am looking for.

    I am looking for an ooey gooey type of cheese that doesn't come in a "Kraft Cheese" bag. I read somewhere that costco had a brick of mozzarella that can be shredded, has a higher fat content and it's something that pizza places around here use.

    What kind of cheese is everyone using?

    Thanks
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