Land O Lakes Shredded Low Moisture Part Skim Mozzarella Cheese, 5 Pound -- 4 per case.

Poor!

I ordered this in the dead of winter to ensure it wouldn't become a heat casualty. It still arrived with at least 10Lbs of ice packs, and was completely intact upon delivery.The cheese melts without hesitation, and it has a bit of stretchiness to it as well, but it doesn't snap like any kind of Mozzarella fit for human consumption would. It just kinda turns into cream-colored slime, with zero flavor. That's pretty much where the fun stops, and this turns into some kind of synthetic crap though. It doesn't look good after being ovened (such as, on a pizza), so it just looks like an off-white mess that turns wrinkly instead of having a toasted, oily sheen of proper cheese. It hardens and sticks to everything, requiring extra scrubbing, which just transfers this rubber cement to the cleaning apparatus. It has no flavor to speak of, not milky, not cheesy, not salty, not tangy. It's just semi-liquified glop. What's even worse is that it turned granular/gritty when I attempted to melt it on top of absorbent foods (on StoveTop stuffing), and I couldn't get it off of the walls of the bowl nor spoon without a metal scouring pad.I'm under the impression that this cheese just won't work without some kind of industrial food-processing degree. If you have such a credential, maybe you can make something edible out of it. Otherwise, I'm pretty sure I've figured out why bargain-basement frozen pizzas tend to have only a light dusting of cheese. If they are using this garbage, then any more of it will reveal its rubber-cement lineage.I gave it 3 stars simply because of the marvel that is shipping a cold product, and the possibilities that are unlocked with the possibility of non-powdered cheese. That's pretty much all there is to it though. It's not working on pizzas, but it does make a decent (for a hungry dude living off of shelf-stable dry and canned foods) garlicy cheesy bread sticks. Just remember that you're going to have to compensate for the tendency to form a puddle of 'void', where you will have to engineer a flavor and texture solution to compensate for what's missing here. Otherwise, your food will leave you with the impression of "industrial spill".

Mary and her team did a great job thank you very much