Julia Altshuler wrote:

> I agree with the others who said that mozzarella is the correct cheese
> for pizza and that cheddar should go elsewhere. But this leads to a
> question: Why?
>
> Blue cheese doesn't go on pizza because the flavor would clash with the
> tartness of the tomato sauce. (I had to get "blues" out of the subject
> line. It was bothering me there.)
>
> If there's nothing intrinsically wrong with flavorwise with putting
> cheddar together with tomato in Mexican cooking, why is it wrong to do
> so on something that's Italian in its long-ago origins?
>
> Mild cheddar is almost generic in its taste. It isn't strongly
> anything, just creamy and cheesy.
>

I don't think that mild cheddar is any less generic than most of the
mozzarella used on pizza. It might be different if most people were eating
pizza made with real, fresh mozzarella, but don't. They usually get the
cheap crap, and it's only benefit is the way it melts and gets stringy.