> the Sysco Mozzarella Marketing Associate Guideeedeedeede

Pizza Cheese Stock List

Riserva NEW2856179 8/6 LB ARZRSVS CHEESE MOZZ LMWM LOAF PREM

2856108 6/5 LB ARZRSVS CHEESE MOZZARELLA WM SHRD PREM

2856092 6/5 LB ARZRSVS CHEESE MOZZ WM PS BLEND PREM

2856060 6/5 LB ARZRSVS CHEESE MOZZ/PROV WM SHRD PRM

Arrezzio/Imperial9008566 3/12#AVG AREZIMP CHEESE PROVOLNE SMK

2329429 4/5LB AREZIMP CHEESE MOZZARELLA SHRD WHL MLK

2331690 4/5LB AREZIMP CHEESE MOZZARELLA PIZZA BLEND

2331888 6/5LB AREZIMP CHEESE MOZZ 80-10-10 SHRD

5316363 6/5LB DRAGONE CHEESE MOZZ/CHDR WHT SHRED

2330474 3/12#AVG AREZIMP CHEESE PROVOLONE

9008483 6/5 LB AREZIMP CHEESE MOZZARELLA LMWM SHRD

9149964 6/5 LB AREZIMP CHEESE MOZZ LMPS/PROV NO SMOKE

2329375 8/6#AVG AREZIMP CHEESE MOZZARELLA L/M WHL MLK

9008335 6/5 LB AREZIMP CHEESE MOZZARELLA LMPS SHRD

5316363 6/5LB DRAGONE CHEESE MOZZ/CHDR WHT SHRED

2330474 3/12#AVG AREZIMP CHEESE PROVOLONE

2329367 8/6#AVG AREZIMP CHEESE MOZZARELLA L/M PRT SKM

2329466 6/5LB AREZIMP CHEESE MOZZARELLA DCD LMWM SOI

9008483 6/5 LB AREZIMP CHEESE MOZZARELLA LMWM SHRD

7736380 6/5LB SAPGOLD CHEESE MOZZ NY BLEND GOLD

8907820 6/5 LB GALBANI CHEESE MOZZARELLA LMWM SHRED

1763891 6/5LB GALBANI CHEESE BLEND 80/10/10 DICED

Sysco Classic NEW

2027407 6/5 LB AREZCLS CHEESE MOZZARELLA PZA SHRD W/M

2327617 6/5 LB AREZCLS CHEESE MOZZARELLA PZA SHRD P/S

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what’s inside! 4 What is Mozzarella?

Key Characteristics

5 Mozzarella 101Mozzarella Tiers

6 Whole Milk vs. Part Skim MozzarellaPerformance Comparison Chart

7 Mozzarella Block Performance CharacteristicsOptimal Age of Cheese ChartPerformance Summary Chart

8 Mozzarella Cutting Guide

Mozzarella cheese fi ts in with meal segments during any time of day – breakfast, brunch, lunch, hors d’oeuvres, dinner and dessert. From a simple garnish to a decadent topping, mozzarella is an essential ingredient for many foodservice operations.

Loaves, shreds, blends and dices… with such a multitude of culinary applications, Sysco’s mozzarella selection will provide endless opportunities for menu innovation and increased perceived value. Use the information in this guide to promote Sysco mozzarella as the best pizza-topper and authentic Italian cheese available!

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Arrezzio Imperial is high quality premium mozzarella that meets Standard of Identity. Delivers great taste and consistent performance.

Arrezzio Classic is non-Standard of Identity mozzarella that delivers great performance at a value for our operators.

Sysco’s Arrezzio brand off ers the widest array of fi ne Italian products that are authentic quality, old-world Italian. Perfect for pizza, Arrezzio provides a wide range of cheeses, tomatoes, pizza crusts, doughs and meat products that are guaranteed for premium quality, consistent performance and great taste. Arrezzio has extended its mozzarella/provolone off erings to include a family of products that meet foodservice operators’ needs. From premium, high quality cheeses to everyday economical usages, Arrezzio is the brand that covers it all.

Lactalis is the world’s largest dairy cooperation. Passionate about serving great cheese they stand today as one of the world's leading producers of healthy, convenient cheese for almost every eating occasion.

Saputo has generations of expert cheesemakers, producing dairy products of the utmost quality. Saputo is one of the top 10 dairy processors in the world, and among the top three cheese producers in the United States; with industry, and consumer recognizable brands such as Saputo® Premium Gold, Stella®, and Alto®. Saputo prides itself on blending old world skill with the precision of new world methods, to create deliciously consistent cheese.

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4

5 6

what’s inside! 4 What is Mozzarella?

Key Characteristics

5 Mozzarella 101Mozzarella Tiers

6 Whole Milk vs. Part Skim MozzarellaPerformance Comparison Chart

7 Mozzarella Block Performance CharacteristicsOptimal Age of Cheese ChartPerformance Summary Chart

8 Mozzarella Cutting Guide

Mozzarella cheese fi ts in with meal segments during any time of day – breakfast, brunch, lunch, hors d’oeuvres, dinner and dessert. From a simple garnish to a decadent topping, mozzarella is an essential ingredient for many foodservice operations.

Loaves, shreds, blends and dices… with such a multitude of culinary applications, Sysco’s mozzarella selection will provide endless opportunities for menu innovation and increased perceived value. Use the information in this guide to promote Sysco mozzarella as the best pizza-topper and authentic Italian cheese available!

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Fresh cheese made in the pasta fi lata “spun paste” process> Curds heated, kneaded

and stretched during production

> Cheese stretches when melted

Most popular cheese on pizza> One of the most popular

cheeses in the country, accounting for 20% of total U.S. cheese production

> Pizza represents 16% of all U.S. restaurant sales and 10% of all foodservice sales

> 77% of Americans eat pizza once per month

What is Mozzarella?Traditional MozzarellaSysco off ers mozzarella in both bulk and shredded varieties, giving operators the fl exibility to choose what’s best for their menus. Shreds off er 100% usage with greater coverage and yield, helping to reduce prep time. Loaf cheese off ers more fl exibility, allowing for varied shred sizes, slices and chunks.

Category Packer and Private Brands Sysco Off ering

Super Premium Grande, Polly-O, Bacio (Roma)Galbani, Saputo GoldSysco Super Premium

Off ering (in development)

Wisconsin-Produced

Foremost Farms USA & 1950-127 Brands, Cedar Valley, F&A WI, Lugano, Burnette Dairy, Vantagio, Raffi nato, Trega (Krohn Dairy Brand)

Alto, Arrezzio Imperial, Wisconsin (WI)

Traditional

Gardenia, Precious, F&A, CA Gold, DFA Brands (Jacobo), Belissimo, Golden State, Roseli, Trifoglio, Della Vita, Cortona, Primo

Gusto, Villa Frizzonni

Arrezzio Imperial, Draggone,

Sorrento, Stella

Pizza CheeseMost Roma Brands (Asolutti, Piancone, Luigi, Formaggio Premiato, Super Deluxe, Classico

& Original) LaGondola, Mozzeria

Arrezzio Classic,Leprino

Sysco Brand Mozzarella Conversion ChartBrrandd MMozzarella Conversion Chart

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Mozzarella 101Diced

Pros: Diced cheese is perceived to allow for better portion control.

Cons: Off ers slightly less coverage than shredded.

Potential to see under-melt of cheese.

Diced

Loaf

Pros: Loaf cheese performs better and gets softer

faster than shreds. Flexibility in usage for diff erent applications

(sliced, shredded or diced). Less expensive than shredded

or diced (on a pound-for pound basis).

Cons: Limited optimum performance window, shorter shelf-life, higher labor costs. Potential for clumping on the

make line (due to lack of anti-caking agent).

Blends

Pros: Shredded blends allow for

convenience, consistent blends and

less labor costs.They also, provide additional fl avor

variety. Cons: Higher cost

and some loss of melt performance

vs. loaf. Cannot control

blend ratio.

Shredded

Pros: Shredded cheese allows for convenience and less labor

costs with a longer window of optimum performance and

shelf life vs. loafCons: Higher cost and some

loss of melt performance vs. loaf.

Mozzarella TiersOur varied tiers of mozzarella make it easy to meet customer taste preference, performance and pricing expectations.

Super Premium> Longest stretch, very rich

fl avor and reheat performance. Off ered at a premium price.

Wisconsin-Produced> Excellent stretch with rich

dairy fl avor.

Traditional> Very good stretch, and

traditional fl avor.

Value Cheese (Pizza Cheese)> Outside of CFR Regulations

for true mozzarella.> Has good sustainable texture,

mild dairy fl avor and delivers performance improvement in high heat (conveyor oven) applications and delivery formats.

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Whole Milk vs. Part Skim MozzarellaWhole milk mozzarella has a higher oil release (or sheen) and more fl avor. Whole milk mozzarella is creamy, melts quickly and cooks with less blistering/browning, which is actually the caramelization of milk sugar (lactose).

Part skim mozzarella has less oil but blisters/browns quickly. Part skim also melts a bit fi rmer than whole milk mozzarella and has a slightly denser texture.

Whole Milk Part Skim

Flavor Richer, more butter fl avor More milky fl avor

Browning/Blistering

Cooks with less blistering/browning

May brown more with larger, darker blisters

Shredding Has tendency to clump more Dependant on age; for best results shred while cold

Stretch Outstanding stretch Good stretch, but a “tighter” pull than whole milk

Oiling Off More noticeable oil on top of pizza; may see some pooling Has less oil release (or sheen)

MeltMelts quickly and has a

smoother, creamier fl ow Melts a bit fi rmer with less fl ow

Texture Softer texture Firmer texture with more chew

Performance Comparison Chartmmanccee CCCoommppaarriissoonn CChhaarrtt

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Mozzarella Block Performance Characteristics

Too Young Too Old

Cheese melts poorly. Cheese will become very soft.

Reduction in stretch capabilities. Diffi culty when shredding.

Flavor profi le not fully developed. Cheese may slide off pizza.

Cheese will be very chewy. Butter fat migrates out of cheese when baked.

Performance Summary Chart (Block Only)

Aff ect Poor Good Excellent Good Fair to Poor

Melt

Extreme burning, shred strands visible after

baking.

Medium browning, few

visible after baking.

Light browning, no shreds visible

after baking.

Light to medium browning, no shreds visible

after bake, increasing coverage.

Heavier browning, with

increasing blister size. May be runny or oily.

Flavor Salty, dry, milky. Light buttery taste. Buttery taste. Buttery, creamy

taste.Buttery, creamy

taste.

Body

Very fi rm, excellent

shredding, tough & chewy when

baked.

Firm, shreds easily. Slightly chewy when

baked.

Firm, shreds & slices well. Soft mouthfeel with

some chewiness when baked. Good stretch.

Slightly soft, slight chewiness

when baked, fair stretch, fair

shredability.

Soft, not tough or chewy when

baked, little stretch on the

melt. Diffi cult to shred or slice.

Days Old

5-6 8-10 14-28 30-39 50+

Optimal Age of Cheese ChartThe optimal age* of block fresh mozzarella cheese is between 14 and 28 days from date of manufacturer.

The age of the cheese will impact the fl avor, texture and performance. Pre-shredded, pre-packaged mozzarella is guaranteed fresh within the specifi ed shelf life on the package.

*Optimal age should be tracked to pack date on package.

foormaancce Summary Chart (Block Only)

OOppttiimmaall AAggee ooff CChheeeessee CChhaarrtt

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Mozzarella Cutting GuidePre Cutting Checklist

Cutting on Pizza

Understanding the Type of Cheese Used

> Form: Loaf or Shred?

> Fat Content: Whole milk, part-skim milk or blend?

> Brand: Who makes and distributes the product?

> Ingredients: Do a nutritional comparison of all products in the cutting. Check if product is a pizza cheese: ⎷ Does it have starch on the ingredient line? ⎷ Is it labeled as pizza cheese or mozzarella?

> What is the age of the current product in house?

> What type of oven are they using?⎷ Deck, Impinger, Mud Oven, Brick Oven, etc...

> What attributes do they like best about the product they use?⎷ Melt, stretch, re-heat, color, fl avor?

> What is their business model?⎷ Out of the oven to table top?⎷ Delivery?⎷ Slice served from display pies under warmer?

1. Check age of cheese; ensure testing like dated products.

2. Ensure uniform baking, bake pizzas on the same crust, same oven, at the same temperature.

3. Measure out equal amounts of mozzarella from each product (at minimum cover 2-3 top competitive cheeses in the region).

4. Evenly distribute cheese.

5. Clearly mark pizzas with the brand and type (WM, PS, Diced, Shred, blend, etc.).

6. Bake cheese until it melts; ensure baking time is consistent for each bake.

7. Once cooked, let sit for 2 minutes.

8. Check for blisters (Exhibit A). A few small light golden brown spots are desirable.

9. Check for oiling (Exhibit B). Cheese should have some shine but oil should not pool on the surface.

10. Check the melt/coverage (Exhibit C). Are these the same? There should be no individual shred identity left and cheese should start to break at 8 to 10 inches.

11. Check the stretch (Exhibit D). Within 2-3 minutes of taking the cheese out of the oven, use a fork to stretch the cheese; it should start to break at 8 to 10 inches.

12. Visual. Note, as pizza cools does the cheese become transparent? If so, it is low in fat, high in moisture, and has less yield.

13. Test texture by chewing. Cheese should start to break up after chewing twice.

14. Taste fl avor. Cheese should have pleasing slight “culture” fl avor and be slightly salty. Savor the fl avor and check the mouth feel. Cheese should have pleasing slight body and taste creamy. Remember salt is not a taste and is subjective.

15. Reheat. Wait for period of time and reheat - Does it mostly retain the original characteristics?

Other Cuttings:1. Yield test (aluminum foil) - Equal amounts of competitive cheeses, bake at the same time and temp, weighed before and after.

2. Dry melt - Baking pizzas with crust only.

3. Wet melt - Baking pizzas with sauce to gauge coverage and interaction with sauce.

uttingg oon Pizza

Prre Cuutttiing Checklist

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Oiling

Higher Oil Content Lower Oil Content

Exhibit B Stretch

Less Stretch More Stretch

Exhibit D

Blistering

Higher Moisture Content Lower Moisture Content

Exhibit A

Melt & Coverage

Less Melt & Coverage More Melt & Coverage

Exhibit C

Stretch images courtesy of the Wisconsin Milk Marketing Board, Inc.