Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of block mozzarella.
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Who is that super hot guy at 1:53 & 3:15 ??? It was worth watching just to see him👍.
Why they called that cheese mozzarella in America? I've never seen mozzarella like that here in Italy .
If you have a friend in the business, have them order some Grande Mozz from their wholesaler. Not cheap, but you won't eat super mozz cheese again.
Polly-O, of course it's the best! The only mozzarella my grandmothers, mother, and I would use. It's the best and does taste better than any of the others.
If the mozzarella is slightly bitter and sour but no molds, is it bad or is it not edible anymore?
I had to give this taste test a thumbs down, we don't have Polly-O in San Antonio
Never heard of poly o cheese. Maybe not sold in Minnesota. I've never bought already shredded cheese.
Americans average 11 pounds of mozzarella per year? Hell, that's more like a good month.
Hard to find block mozzarella in UK, you can only buy it pre-grated. Most mozzarella here is the ball in the brine which is also good on pizza just sliced into disks, has a much more mild flavour.
This video so obviously brought to you by Polly O cheese. I mean seriously use some actual store brands instead of this high end cheese shop stuff. That's not next to the ball of micelli's.
Remember too that most pre-shredded cheese has anti caking agents in them. For some reason for me it changes it to an extent. I will gladly shred my own for a dish or to eat straight. I can get pre-shredded cheese without the anti caking agent at my local cheese factory(I live in Northeast Wisconsin). So I will do that if I'm feeling lazy.
I discovered the winner cheese at Walmart and I only bought it because it is $1.99. I came home and loved the taste and even more the price.
I use a blend of cheeses for my homemade pizza, usually it is monterey jack, mozzarella, provolone, and parmesan. Mozzarella on it's on is very bland…
Polly-O it's Action Bronson approved and the only choice
Polio cheese!! What??
Some of the best mozza I've had was in the form of low moisture whole milk string cheeses.
Correct again!!! The whole milk Polly-0 is delicious and melts beautifully. It may cost a bit more but you get what you pay for!!! Well done 👍🏻 without your video I may not have ever purchased it as I thought whole milk mozzarellas was all the same with the exception of salt levels. I was wrong!!!! Thank you so much 😊
Galbani wasn't even tasted , yet pictured. Go figure > I do like Polly – O
I’m wondering if your expert panel was simply older than your studio audience. When I grew up in the ‘70s, Polly-O whole milk mozzarella was what mozzarella was. Even on the Upper Eastside, fresh mozzarella still wasn’t a thing, and Organic Valley simply didn’t exist.
At $6 for a pound of cheese, the milk producers are getting screwed so they are probably cutting corners like injecting their cows with rGBH.
Try a taste test for Feta cheese. I couldn't find anything I would call Feta on my last visit. Disgusting stuff not even in brine. 😝I've learned to make my own Feta.
One of these on almond milk would be awesome.
none of these resaemble Mozzarella whatsowever… America is a sad place…
Wtf! Polly O? I like Sargento! There is nothing like fresh mozzarella though!
Organic Valley has very good cultured butter and milk! I never had there cheese!
I live in Wisconsin, the largest cheese producing state, and I’ve never seen any of these brands here. I don’t know what the answer is, but this review, like an ice cream review I recently watched here, are irrelevant to those of us who don’t live on the East coast. I suppose getting ice cream to you from other regions would be very difficult. Cheese? Not so much. Even when I lived in Louisiana for a few years, major cheese brands from Wisconsin were widely available in stores. Same with sausage and deli meat brands, such as Johnsonville. Boar’s Head? Pretty sure no one in the Deep South has heard of it. Here you can find it if you look, but it’s overpriced compared with brands made here.
Polly-o is the best!
You haven't had mozzarella until you've had Italian-style buffalo mozzarella (especially mozzarella di bufala Campana). The dry, semi-soft stuff you find in the U.S. is nothing like the amazing Italian cheese, with a semi-soft outer layer and creamy interior.
From what I recall, Polly-O is semi-regional. I feel like with all of the brands of Mozzarella out there, you guys kind of narrowed it down to only 2, which is really unfortunate considering some of them aren't all that wide-spread.
Show to me has gone down hill since Chris isn't hosting anymore. Reasons why I stopped.
I have to look for the Polly-O brand of cheese to make my pizzas with, but most of the ones I cook are already made up and just need additions added and cooked.
Deja Vu.
The phoney studio audience is awkward and weird. What is up with this channel these days…
The clapping at the end of these videos are so annoying. Like people who clap after the plane lands.
Put fresh buffalo mozarella on pizza, not this plastic shit
Never heard of Polly-O I wish they'd taste test national brands.
Always Polly O!