The Best Fresh Mozzarella You Can Buy at the Supermarket
ฝัง
- เผยแพร่เมื่อ 10 ก.ค. 2020
- Tasting expert Jack Bishop then challenges Bridget to a fresh mozzarella tasting.
Read the full tasting chart of fresh mozzarella: cooks.io/2YPP2Tv
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😊 she's eating it right, now we just need basil and a drizzle of olive oil.
Add a tomato and I’m there!!!
Mangia! 🇮🇹🍷
I love ALL your posts! Makes me so smart in the kitchen! Haha THANK YOU!
Gluttony girl couldn’t even wait to start eating!
He's very thorough. Thank you for your knowledge
Love these taste test
Grateful that we have a market that imports from Italy.
Shelf life of 4 days. -You're not getting what you can in Italy.
Galbani is my personal favorite, but BelGioioso is my second favorite.
I used to buy Bel Gioioso at Costco, but they recently replaced it with Kirkland brand that has a strange flavor. In France, I buy Galbani 1:16 , but it's packaged differently (in liquid), and I can't find it here. Why didn't Galbani 1:16 end up on the tasting table?
Yay! I'm glad I buy the favorite ☺ I love the Bel Gioioso
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!
I LOVE learning about different cheeses, etc!
Thanks so much for this video. 😃
I really appreciate it. I'm sure other viewers do too!
👍🏻
do you have recipe for American Dry low moist Moz?
My favorite! Hi Bridget😉. And I enjoy fresh mozzarella also. Of course, Bel Gioioso.
I have made mozzarella and you can't get any better than to make it at home but I usually get it at the grocery store because my hands don't cooperate any longer.
Which cheese brand do they recommend for pizza?
Buffalo mozz is my fave
Belgioioso is my favorite too
Please do best smoked Gouda next!
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).
Always love this segment.
I wonder if they ever get feedback from the makers
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).
Looks delicious,
But only can find Saputo cheeses, Tre stelle and santa Lucia in Quebec Canada
Thanks for this video, can you share the recipe for American Low Moist Mozzarella cheese
wow didn’t know that y’all thought so highly of it, bel gioso is at every supermarket here in chicago so it’s our go to
Get the Bel Gioioso at Costco. A better price than most stores.
What about balsamic vinegar?
Hey nice Jack...Protein pasta who is the best buy
I love the #1!!
Packaged, shelf stable mozzarellas in the US, whether labeled fresh or low moisture, are legally defined mostly by their fat and moisture content. In Italy, "mozzerella" is *just* fresh mozzarella.
The more shelf stable, packaged "fresh" mozzarella in the US is a somewhat different from the made in-house mozzarella you can get at the deli or cheesemonger here or in Italy. And our "low moisture" mozzarella was legally defined in the 60s along with "pizza cheese". And it's more akin to a shortly aged scamorza in Italy.
don't they use fresh mozzarella in Italy on pizza? and here too at Italian pizza places
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.
Bel Gioioso is certainly good, but also give a try to any locally made fresh mozz you have available.
So low moisture is preferred for pizza. Is there a similar video for pizza mozz?
Maybe I got poor quality product but when I purchased the #1 choice it was a mushy tasteless blob But I’m willing to revisit it, when it’s on sale
Lol she was ready to eat!
Bridget! ❤️
IO have had mozzarella di bufala. It is a totally different taste than cow's milk mozzarella.
I wish you had captions
The right mozzarella cheese will make or break a dish! Great video thanks for sharing.
Amish cheese is really good, always try to find a long time cheese maker
MY FAVS ARE BACK
how about regular and smoked string cheese?
There is an image of 8 different Mozzarella brands (at 1:18) but only some of them end up being evaluated in this video. For example, I’d be curious how the Boars Head Mozzarella compares to the others.
They always have a link in the description with more complete results.
I prefer a good can of cheese. Dollar General has a good, inexpensive option, always fresh and it works on anything and at anytime. EnJoY your cheese savvy shoppers!
Whole foods makes their own fresh mozzarella daily and from what I have been told it is water buffalo milk and it's expensive!
I prefer the mozzarella that comes packed in liquid
Fiore's in Hoboken makes the best mootz!!!!
Hello
No! Yes whole foods does make their own everyday but they have an imported fresh mozzarella with water buffalo milk and it's packed with water buffalo milk in the bag to keep it soft and fresh.
Hey....where's the 2 for $5 Kraft mozzarella always on sale at Kroger?!?!?! That's my pick!
Rumor has it shes still eating the cheese to this day and wont stop.
Love that big girl!
There's no comparison though between buffalo mozzarella and cow milk mozzarella
WHAT ABOUT GALBANI CHEESE, THAT'S A REALLY GREAT ONE, I USUALLY FIND THIS ONE AT FOOD EMPORIUM IN NEW YORK CITY. I USUALLY ADD IT TO CHUNKY TOMATO OR TOMATO BASIL SOUP ITS SO CREAMY AND WHEN EATING THE CHEESE,IM REMINDED OF EATING PIZZA , BUT WITHOUT THE CRUST...LOL.
At Costco you can buy BelGioioso for ~$8 for 2 lbs. It's tasty but it's really not a quality mozzarella.
That's a whole other brand unless you spelled it wrong.
@@madthumbs1564 www.costcobusinessdelivery.com/belgioioso-fresh-mozzarella-cheese-slices%2C-16-oz%2C-2-ct.product.100082404.html
Yeah! Wisconsin wins again. Suck it, other states! lol
Bel Gioioso was the winner! But ATK does NOT recommend Bel Gioioso's parmesan.
How about do best Gluten Free Pasta?
Because only 1% of the population should care about it.
You keep talking, I'll keep eating. A woman after my own heart. :D
I don't see any Formaggio Cheese on this list. They make good products as well.
Grassy floral notes...lol
She is non stop eating 🙂
Kinda surprising that bel gioso won. Their parm is some of the worst I've ever had in my entire life. Taste and texture of drywall
I didn't think I cared for provolone until I tried theirs. They have a decent Asiago too, but I get the cheaper stuff from Aldi.
@@madthumbs1564 good to know
Some of their other cheeses are hit or miss but their mozz is legit
MMMMM!!! Mootz!!! Said as Homer Simpson would say..
Half that price at Costco
Wow, if I ate that much cheese I would not be able to poop!
Nancy Barnett that’s horrible. Add some fiber Nancy.
Hello 🙋♀️🇨🇦
I appreciate your dedication to rigorous research. Also I haven’t tried the brand that you describe as a “wet sponge”. That said, actual good mozzarella - as opposed to what they sell in American supermarkets - should be wet and slightly spongy. It should drip milk and fall apart in your hand. I may have to try this Di Stefano. It’s sounds like they’re doing something right.
wtf how could she pik belgioioso as #1? i bought that exact same package last week 8$ lb on sale for 5.49 it tasted like nothing. like a giant marshmellow w/ a hint of cheese.
srsly cheeseheads brand sringcheese tastes better then belgioioso.
WooHoo! Winner. That is the only brand my grocery carries. I didn’t have a choice. LOL
You can get mozzarella di bufala at many higher end grocers, not sure why he claimed you can’t get it...
Bridget I could spend a lifetime gazing into your blue eyes!!!
The transition to his smiling face freaked me out
After he said 'it's a date'? -Creepy. lol
This is not pizza cheese? Doesn't Neapolitan pizza use fresh mozzarella?
Maybe it's just me, but I find the BelGioiosa to be bitter. It took me a while to figure it out. At first I thought maybe the tomato I was eating it with was bad. Or the basil. Or the oil. But nope. After isolating each ingredient, it was the cheese. So I did a Google search on bitter mozzarella. And yup, there it is. Mozzarella can be bitter. Well, this one was. And it was nowhere near its expiration date. So, I don't know how this can be the best. Yuck!
Love belgioioso cheese. Sam's have the 32 ounces fresh mozarella for less than $6.00.
Guess I should have renewed my membership..
If this was done one week ago why are they working not practicing social distancing not wearing a mask or gloves ?
for the first three minutes the woman is snacking on the mozzarella like it’s going out of fashion, while the man talks
Not long after I moved to Italy, I realized that American versions of Italian food are mostly mislabelled crap. "Ricotta" isn't ricotta. "Mozzarella" isn't mozzarella. Parmesan is most definitely not Parmigiano Reggiano. "Pizza" isn't pizza. "Gelato" isn't gelato. A "macchiato" isn't a macchiato.
American producers generally use cheap ingredients and processes, then stick an Italian name on it. The really irritating thing is that they often mislabel products for which there are more accurate Italian names (e.g., fiore di latte, ricottone).
To see the same crime in reverse, order barbecue in Italy.
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.
She is just downing that cheese
I would write a mozzarella joke for you folks...
*But it's just so cheesy.*
Belgioso Italian maffia cheese 😂
I feel bad that she’s eating as he’s trying to say something
True. It’s distracting.
Don't. It saves them a crapload of money.
This is actually a TV show, not a TH-cam channel video. Taking turns eating and talking would take forever AND be boring to watch.
OMG! Look at this guy's profile! He seriously looks like a merchant meme
Way to social distance or even mask up, everyone.
They re-publish content. I'm sure this is old.
sigh!
Ewwwwww, DO NOT buy any of these. Fresh mozzarella must be in a container of water, not wrapped in a skin tight plastic to be even remotely in the running. Your only good option is to find a local italian grocery store and hope they have a big tub of mozz that the sell from and hope they picked a good brand. I'm really second guessing ATC these days.
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!
I know this is not a recipe video but please consider giving your recipes out for free on your website and just collect ads on youtube as revenue. Id be happy to watch them if it means I can view theprecise ingredient list of your recipes for free. Thanks!
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.
STOP EATING!
NEVER! EAT MORE!
Bridget constantly eating the cheese through Jacks explanation is VERY distracting and, annoying.
She is taste testing, the whole point of the segment.
mozzarella is white not yellow, this is all fake crap mozzarella
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