Moe DeLoughan wrote:
> On 1/6/2016 11:34 PM, Sqwertz wrote:
>> On Tue, 5 Jan 2016 12:48:59 -0700, graham wrote:
>>
>>> On 05/01/2016 12:34 PM, Opinicus wrote:
>>>> The latest episode of "Food Unwrapped"
>>>> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>>>> http://www.channel4.com/programmes/f.../episode-guide)
>>>> implies that cheddar cheese is reguarly used as an ingredient of
>>>> pizzas in the UK.
>>>>
>>>> Really? Cheddar?
>>>>
>>> Why not?
>>> It's no less authentic than most of the pizzas sold outside Italy.
>>> Graham
>>
>> Scientists explain why nobody should use cheddar on pizza:
>>
>> http://www.theatlantic.com/technolog...-pizza/381356/
>>
>>
>
> Not quite. All the creameries in this area produce low-moisture,
> lower-fat versions of cheddar, provolone, cojack, etc specifically for
> using as pizza toppings, usually in the form of shredded mixtures that
> also include mozzarella and sometimes asiago or parmesan.
>
> Here in the midwest, it ain't pizza if it ain't covered with a thick
> blanket of cheese, preferably several kinds of cheese.
>


Midwestern food is the bane of haute cuisine.