Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Canadian John on December 29, 2021, 01:07:42 PM
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I was finding mozzarella cheese boring and to a point, just not as good as it used to be. That led me to replacing ~ 80% of it with sharp cheddar..I had two cheddars that I cut up into sugar cube size, ~ 20
pieces and spaced them evenly over the top of my 14" pie.. The pie consisted of a sourdough crust, EVOO, tomato sauce, sliced button mushrooms, caramelized onions, a tomato - sliced & quartered, a sparse
amount of shredded mozzarella and the cheddar.
The cheddar took the boring taste away and added a wonderful new flavour profile to the pie.
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I use a mix of mozzarella, provalone, romano, and parmesan. Mozzarella by itself is good, but ordinary.
Cheddar takes pizza in a different direction that many people like. My son adds cheddar to his.
The typical four cheese pizza will have cheddar.
While it works for pizza, never use it in lasagna. A friend of my wife's invited us to dinner to have her famous lasagna.
It was made with cheddar. We had to gag it down. I guess it is like making a taco with mozzarella. Some combinations just don't work.
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I use 50/50 Mozz/Prov for my NY style pizza, and either Cheddar or Brick cheese for my Bar style pizza.
Mozz is pretty mild. I think the stringiness when it is melted is why it is used.
Provolone has a more distinct flavor and aroma.
It's your pizza, be inventive.
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Try Jack & Gouda!
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A vote for asiago if you want to try anything else that is different.
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have not tried cheddar on pizza, are you using white or orange?
When I shred for pizza it is usually Mozzarella, Provolone, Brick, and some time Muenster.
I like Havarti and have thought about trying it sometime.
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I use the orange on the bar pies and stick to mozz/prov for the NY pies.
I've also done Muenster once or twice. A very mild cheese.
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Hmm...have not tried cheddar when making pizza yet, but use shredded cheddar cheese instead of mozz when making chicken parm all the time now. We like it much better than the mozz when making homemade. Adds a different flavor to the chix.