Pizza cheese - what is your favorite?

Tjcoley · August 2013

I've tried mozzarella alone, mixed with provolone, mixed with white cheddar, mixed with scarmoza. six cheese blend. Pre shredded, freshly shredded. I've nailed it for Chicago Deep Dish or Double Crust with sliced Mozza and provolone. Still haven't found the perfect cheese for a NY style pie. What is your favorite?

Eggcelsior · August 2013

Whole milk mozzarella with provolone. Always fresh shredded.

Botch · August 2013

There's a huge range of "mozzarella". The style that comes packed in water is my go-to (just avoid the small balls of mozz packed in a tub of water; they taste okay, but when put on a pizza half of them roll off when you "snap" the pie onto the stone, fall into the lump, and smell really bad as they burn.)

There's a couple pizzarias in utard that have that Italian "authenticity" certification (can't remember it's italian wording) and they serve margherita pies with buffalo mozzerella, which is fantastic! I can't find it by itself however, and the restaurants won't give me any hints. Bastiges!

Find it interesting that all Chicago-style pies use the dehydrated, "Americanized" mozzerella, none of them use the fresh stuff.

Variety, its a great thing!

Griffin · August 2013

Fresh shredded mozzarella and whole milk cheese. Do NOT use 2% or low fat.

Black_Badger · August 2013

My favorite is buffalo mozz in water in the middle and fresh shaved asiago sprinkled on the crust. I've used pecorino Romano a few times when I didn't have asiago and it's nice as well.

Cheers B_B

blueinatl · August 2013

If I'm doing a mushroom blend pizza, I LOVE Fontina and Gruyere... (in addition to Mozzarella). Otherwise I'm quite happy with Mozzarella with a bit of Romano sprinkled on top as well. You have to get a good Mozzarella though.

STLHomeFires · August 2013

I have to agree, Provolone is my favorite as well.

Judy Mayberry · August 2013

Italian Fontina is my favorite.

SMITTYtheSMOKER · August 2013

Fontina

SmokinDAWG82 · August 2013

I use whole milk Mozzarella and Asiago.

GrannyX4 · August 2013

I like spiced goat cheese with the fresh whole milk mozzarella. ;;)

NecessaryIndulg · August 2013

Gruyère, Manchego, and Fontina are the three I usually reach for.

fishlessman · August 2013

mozz from the deli, not preshredded, not in a ball, just deli mozz. mixed with fontina and asiago, it needs asiago. i like the manchago too but use it mainly with nachos

gdenby · August 2013

I first had fresh mozz a few years ago, and i try to use that whenever I can. I put a little parm or romano on. Fontina is good along with those, fontinella (if you can find it) even better. Often add a little bit of something else, say gorganzola dolce, smoked gouda, or a few dabs of soft chevre.

Pizza cheese - what is your favorite?

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