On 2012-06-09 14:34:04 +0000, sf said:

> On Fri, 8 Jun 2012 13:19:35 -0700 (PDT), spamtrap1888
> > wrote:
>
>> On Jun 8, 11:45*am, gtr > wrote:
>>
>>>
>>> Just my sentiment. Once, because the wife and I had started making a
>>> lot of pizzas for entertainment, I thought I would get some pre-grated
>>> mozzarella. *It tasted like nothing. It seems most of those are "milk
>>> solids" rather than cheese. *I don't know what the hell that means, but
>>> it shouldn't be too difficult to simply call your product "cheese" if
>>> that's what it is.
>>
>> This may sound odd, but I like my pizza cheese to "string" when I
>> serve it. But even if I shred my own cheese, it won't string. The
>> cheese top will string, however, if I slice the cheese and overlap the
>> slices. Sometimes I use the wide slot on the box grater to get the
>> slices.
>
> You're not going to get any strings with fresh mozzarella, that's for
> sure. It just sits there and looks back at you. I used it once to
> see what all the hooha was about and went back to doing what I was
> doing before.

I'll bite. What were you doing before?