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.
Isn’t cheese not usually very high in lactose.
To be fair when I say the word cheese I have no idea if it’s equivalent to whatever the fuck american fast food places call cheese.
Fresh cheese is high in lactose. Aged cheese is not.
Depends on the type of cheese and if they they have any unusual processing involved.
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.