On Mon, 28 Jul 2008 00:09:14 GMT, "Michael \"Dog3\"" >
wrote:

>"Christopher M." >
>news:8n6jk.202$JH5.120@trnddc06: in rec.food.cooking
>
>> I've been trying to replicate a pizza recipe using mild cheddar
>> cheese, or maybe Pasteurized Process American Cheese.
>> http://groups.google.com/group/rec.f...read/thread/ef
>> 4d6a0289d7eaae/133b29d4f1f1c5ef?lnk=st&q=mild+cheddar+blues#133b2 9d4f1f
>> 1c5ef
>>
>> Has anyone ever used Velveeta on Pizza? Is it good?
>
>I eat Velveeta and like it... but probably not on pizza.

I'm with you on that. Velveeta's melting quality is what makes it so
attractive for dips and other things. It's certainly not necessary
for pizza.

Lou