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.

[–] [email protected] 6 points 1 month ago (1 children)

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.

[–] AngryCommieKender 5 points 1 month ago

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.

[–] [email protected] 1 points 1 month ago (1 children)

Damn you fucking love pizza or what bro

[–] AngryCommieKender 2 points 1 month ago (1 children)

When I was in college it was good money, and they were willing to work around the fact that I had limited availability

[–] [email protected] 1 points 3 weeks ago

Oh nice :)

[–] Duamerthrax 4 points 1 month ago

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.