Add a tomato and I’m there!!! Mangia! 🇮🇹🍷

do you have recipe for American Dry low moist Moz?

Shelf life of 4 days. -You're not getting what you can in Italy.

I thought I didn't care for provolone until I tried theirs.

Me too.

Your entry is at the top and gave the answer away!

Yes I wonder about the same thing. Consider that a simple adjustment of the ph could bring the bottom ranked cheese up in quality, you would think they would be interested in ATK’s assessment.

@@robertamato358 I'm sure they don't care. I'm currently working a deli, and most of my customers are most concerned about price over taste (which makes me wonder why they come to the deli instead of getting pre-pack).

There are 2 local Goudas in my area. Samples are available, and both are excellent, but would never appear on this show. One is raw milk (in US that really means thermalized rather than pasteurized).

They always have a link in the description with more complete results.

Neapolitan style whether in Naples or the USA, will use either fresh mozzarella (cow) or mozzarella di Bufala (water buffalo). New York "Street Pizza" (the bulk of New York Pizza), use loaves of dry whole milk mozz - usually Grande or Polly-O. American chain pizzas use pre-shredded dry mozz.

Love that big girl!

Nancy Barnett that’s horrible. Add some fiber Nancy.

That's a whole other brand unless you spelled it wrong.

@@madthumbs1564 www.costcobusinessdelivery.com/belgioioso-fresh-mozzarella-cheese-slices%2C-16-oz%2C-2-ct.product.100082404.html

Because only 1% of the population should care about it.

I didn't think I cared for provolone until I tried theirs. They have a decent Asiago too, but I get the cheaper stuff from Aldi.

@@madthumbs1564 good to know

Some of their other cheeses are hit or miss but their mozz is legit

After he said 'it's a date'? -Creepy. lol

Barbecue in Europe is different from US, just like tossed salad means something different in Australia.

It's not hard to find good ricotta or fresh mozzarella where I live. Parmagiano reggiaino is sold all over the place, but of course it's pretty expensive.

The Lioni Ricotta, if you can find it, is the best you can get. But I agree it's super annoying, the corners that Americans have taken. I actually posted a video on this topic years ago which you can still find called "the devolution of pizza", where I went step by step through the differences in the tomatoes, cheese, oils, oven, yeast cultures, etc

@@varasanoJeff, I respect you. But I implore you to look into the mythology of Italian food also. They're just as capable as us, if not more so, in inventing mythology and BSing about their food history for their brands. Us Italian Americans are *far* more responsible for what's popular about Italian food worldwide than mainlanders are, especially pizza and pasta. Food historians Katie Parla and Luca Cesari both have books on this. Luca put out a pizza book in July 2023. And Alberto Grandi has a whole podcast dedicated to myth busting Italian food mythology.

Guess I should have renewed my membership..

True. It’s distracting.

Don't. It saves them a crapload of money. This is actually a TV show, not a KZfaq channel video. Taking turns eating and talking would take forever AND be boring to watch.

It taste like nothing when wrapped in a skin tight plastic.

To be fair, they are looking for the best supermarket brand, not the best cheese ever!

They re-publish content. I'm sure this is old.

sigh!

If you're looking for great recipes, why not just google them? - Not a fan of google, but at least when I search for a recipe they are rated by users.

NEVER! EAT MORE!

She is taste testing, the whole point of the segment.

Fresh mozzarella is only white if titanium dioxide is added to mask the natural yellow color of cooked milk.

@@alphonsis6183 none of these products have titanium dioxide added and their color varies from white to yellow. If you watch any video on making mozzarella you can see it go from a cow to very very white mozzarella in just minutes with no additives. There are three factors that can make it a little yellow. Cheeses that are dryer, which often means aged longer, are going to be more yellow. Also the cow's diet can vary the color. And finally the production process can vary the amount of butterfat remaining in the curds. However to be very clear, most mozzarella at its freshest and best is almost pure white. In the picture at a 1:15 you can see that the Crave Brothers is the yellowest. That's because they selected a crave Brothers product in the log which is much drier. they kind of screwed crave Brothers in this tasting because they weren't really comparing apples to apples. You can see there are three packs: in fresh whey, ball packed, and log packed. The whey is the best of course. All of these brands make multiple versions and they kind of screwed crave here by pitting their log pack (which is worse for all of those brands), vs other packs