Sqwertz > wrote:

>On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle wrote:
>
>> for pizza, with red sauce
>>
>> here's what I just tried and liked -- more mozz than the others
>>
>> parmigiano reggiano
>> sharp white cheddar
>> roquefort
>> low-moisture mozzarella
>
>Ugh. Pizza cheese should be whole milk mozzarella and smoked
>provolone, with maybe a bit of grana padano or Reggiano in there.
>You can also some use fontina and muenster (not to be confused with
>"Munster") in a proportion of 33% or less in addition to the whole
>milk mozzarella.
>
>Some people might argue that fresh buffalo or cow mozzarella are the
>only way to go but I find them bland and missing the chewy factor.
>But they are legit pizza cheeses.

I'm with you on that. The first time I used fresh mozz on a pizza was
a big splurge for a 'special' pizza--- and it sucked.

>
>But roquefort and cheddar are pure TIAD on pizza.

I never tried cheddar-- but a blue cheese with mushrooms & mozz [no
tomato sauce] is excellent. [spinach and roasted red peppers are
optional]

I just saw the op's 'with red sauce' -- so I'm probably with you on
the 'hold the blue and cheddar' after all.

>And the low
>moisture part skim mozzarella is for wimps and people who like soy
>cheese.

You're the second person who assumed his low moisture was skim-- I
use whole milk low moisture. Is that a regional thing?
http://www.samsclub.com/sams/shop/pr...375&navAction=

Jim