Let’s talk mozzarella for a minute. Here in the NYC area (Westchester), packaged blocks of whole milk mozzarella are available in literally EVERY grocery store, usually several brands (Biazzo, Galbani/Sorrento, Polly-O and/or a store brand). Usually they’ll have 1-lb blocks of both whole milk and part skim right next to each other. You can also get loaf mozzarella in the deli section. Furthermore, all of my local Costcos carry a 2-lb block of Polly-O whole milk mozzarella, which is my preferred base cheese for pizza. I never, EVER use pre-shredded mozzarella for anything, especially not pizza.
So, imagine my surprise when I was in the northern Chicago burbs over Christmas and could not find a block of whole milk mozzarella to save my life. I dragged my mother to four different grocery stores and nary a block to be found. Even part skim was rarely available and only as an 8oz stick from a couple of store brands. I did finally find a deli counter than had Boar’s Head whole milk loaf mozzarella, but it is a slicing mozzarella and therefore much drier than I prefer for pizza. I asked an employee at one store who told me they used to carry the Biazzo brand, but had discontinued stocking it because everyone bought the pre-shredded. He also pointed out a single brand (Sorrento) that offered pre-shredded whole milk mozzarella, which I would never have found among the sea of dry, flavorless part-skim products.
WTF, Chicago? Have all of the deep dish restaurant owners banded together to block the sale of delicious, creamy whole milk mozzarella to the public so that Chicago residents will be forced to go out for tasty pizza? Do any of you live in a similar whole milk mozzarella desert?
If you haven’t used freshly grated whole milk mozzarella on your homemade pizza before, I highly recommend that you try it (provided you can find it). Polly-O is, IMO, the best of the supermarket brands, but any of them will be better than pre-shredded part skim. If you have access to Restaurant Depot, they carry several nice brands as well (Saputo is good, as are Supremo Italiano, their house brand, and Galbani Profesionale). A pox on pre-grated, part-skim mozz! Shame on you, Chicago! 
