On Sun, 29 Jan 2012 07:58:03 -0500, Jim Elbrecht >
wrote:

>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.

Fresh mozz is NOT a cooking cheese... cooking just wastes it.