"Sqwertz" > wrote in message
...
> On Tue, 12 Jan 2016 10:21:00 -0600, 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.
>
> That's some sort of processed cheddar cheese. Not what most people
> think of as cheddar. Maybe a couple of chains like Papa Johns and
> Dominos use it for their cheeseburger and/or Mexican pizzas, but I
> don't see any sort of cheddar used around here other than on those two
> rare pizzas. A combination of motz and provolone comprise 96% of the
> pizza cheesed used around here.

Not here. It's always offered as an option.