Educate me re: cheese. mozarella? provalone?

[UTUSN]

Pizza gud. Thought it was mozarella. Bought mozarella, not that tasty. Heard on network/morning t.v. provalone is more tasty.


TELL me what I should think!1 (taste or feel)

[Betsy Ross]

1. Mozarella is the standard for pizza but it is very bland.

Provalone is very flavorful. It just depends on where you want the flavor to come from on your pizza. But I'm the wrong one toi comment because we always ask for light cheese and light sauce regardless of the type of pizza we order.

[MrSlayer]

2. Mozzarella is great on pizza because of the blend of favors.

Standing alone it's very mild. Provolone definitely has a more robust flavor. The sharper the better. Extra sharp is the way to go.

[UTUSN]

3. I've always gone "sharp cheddar" *real* cheese, not cheese-food/ but nothing works. n/t

[PoliticAverse]

4. On mozzarella...

Melted mozzarella has much more taste than mozzarella you eat right out of the shrink-wrapped plastic package.

Similarly fresh mozzarella is very different than the shrink-wrapped.

Provolone has great taste and smell, it's great sliced for sandwiches.

[UTUSN]

5. Thanks!1 G/nite!1 n/t

[Lokey]

6. Provolone melts better imo

I usually use a mozz/provolone mix. More mozz then provolone. I have heard to use fontina and gruyere along with the blend of mozz/prov-- bet that would be tasty.

[sendero]

12. That would be my way also..

.... about 2/3 mozz and 1/3 prov. They are both great on pizza.

[WooWooWoo]

7. colby jack

i love making pizzas with it.

[GoneOffShore]

9. At the risk of starting another chicken war - Nooooooooo!

Mozzarella, Provolone, Asiago, Pecorino Romano

But Colby Jack? A good cheese for a ham and cheese sandwich, or nachos or a cheeseburger. But not pizza.

[sendero]

13. +1000

Some things just don't work

[Honeycombe8]

8. Here's the biggest difference! You know the way white cheese is stringy and chewy when melted...

You bite into it, and it strings out? Yummy. That's mozzarella.

Provolone is a good white cheese for flavor, but it doesn't have that chewy, stringy effect when it melts. It's closer to the way other cheeses are when melted. Gooey and soft, but not that string effect.

I prefer mozzarella on just about anything. Some people think it's bland, but I don't. It has its own unique flavor, which is light, and doesn't interfere with other flavors as much. Still, I sometimes melt mozzarella on its own and pepper it, to make a fondue like treat. It's wonderful.

Cheese is very fattening and unhealthy, though, as well as not good for the bowels. Best to eat it in moderation, is what I try to do.

[Major Nikon]

10. For pizza....mozzarella all the way

There's a big difference between fresh mozzarella and the mass produced stuff that's sold pre-shredded or in blocks. Fresh mozzarella is typically sold in the shape of a ball inside a container along with the whey which keeps it moist and fresh. The flavor is much better. You can find it in Italian markets, gourmet food stores, and some supermarkets are starting to carry it (although it's usually better from the first two places I mentioned). Some places will have varieties that are flavored with oil and herbs. It's important that you get it as fresh as possible and use it soon after purchase, which is different than shredded or blocked mozzarella which has a longer shelf life. If you can find Buffalo mozzarella, get it.
http://en.wikipedia.org/wiki/Buffalo_mozzarella

The way I use it is I pull chunks of it off the ball and place it randomly on the pizza. So instead of a uniform covering I get blobs of it melted sporadically around the pie. That way I use less of it per serving, but you still get the cheese effect on each slice.

[a la izquierda]

11. Mozzarella and Parmesiano reggiano blend.

Parmesiano gives a salty "bite." You might try fresh mozzarella. it's worth it. Provolone on a pizza? Why ruin pizza? Provolone is for sammiches.

Full disclosure: I'm Italian, Spanish, and Irish. I grew up cooking as soon as I could conceivably not burn down the house.

[UTUSN]

17. Check your PM for Google Map directions to my house. You are expected to report for duty

at any random call.

[a la izquierda]

18. Lol, I love cooking!

It is therapeutic. The day I got married, my grandma said to my husband, "does she cook?" My husband's response: "how do you think I gained 20 pounds since we started dating?"
And to think my sister is a better chef than I am.

[UTUSN]

19. Husband?!1 Hookay, so is the sister married?!1 n/t

[a la izquierda]

20. Sorry, but yes, she's married too!!

She's got kiddos too. I only have dogs to contend with. I cook for them, though, but it's kinda boring.

[UTUSN]

22. Why is the eating scene from "Barry Lyndon" playing in my head now?!1 n/t

[HereSince1628]

21. Asagio has similar taste butter better melting

than parmesiano, imo

[a la izquierda]

23. I love asiago so much...

It generally never lasts long enough to be helpful WITH anything

[digonswine]

14. Try this-

http://www.unos.com/about/press/2009/0109_1.html

It uses half mozz and half provalone.

The crust is great! It bakes nicely in a large cast-iron pan.

[KurtNYC]

15. Mozzarella became the standard piiza cheese because real mozz will toast like a marshmellow

The balls that are wrapped in plastic wrap and oddly shaped can be sliced fairly thin and then they transform in a hot oven (425+). Mozzarella IS fairly bland but if you have spice in other toppings -- pepperoni and the sauce -- then it acts as a counter point, like the yogurt and cucumber you get with Indian food.

If there is a Trader Joe's near you, you might try the real buffalo mozzarella. It comes in a little tub of brine (like a goldfish) and it is softer and richer than cow's milk mozz.

Personally, I like a blend of cheeses. Provolone has a little bite, and gruyere has a little smokiness and a nutty tone. But nothing gives a pizza depth and personality quite like goat cheese (used as a accent WITH mozzarella).

[MissMillie]

16. Don't be afraid to think about what goes good w/

your toppings.

I like both mozarella and provolone, but have been known to also used smoked mozarella or even gruyere.

I especially like to use smoked or really nutty cheese when I'm making a veggie-topped pizza.