Melty Cheese for HM Pizza

jm2926

Hi Folks,

Planning on my first attempt at HM pizza for tea tonight. I wondered what type of cheese you all use? I've got some cheddar in the fridge, but find it a bit oily for pizza when I've added to pre-made ones before.

But we find mozarella a bit bland. Can anyone recommend a nice "melty" cheese which has lots of flavour?

Ta

chmmy

I sprinkle on our usual value mild cheddar, then top with pre-grated mozzerella (which I find doesnt tend to burn like cheddar can do)

Generali

jm2926 wrote: »

Hi Folks,

Planning on my first attempt at HM pizza for tea tonight. I wondered what type of cheese you all use? I've got some cheddar in the fridge, but find it a bit oily for pizza when I've added to pre-made ones before.

But we find mozarella a bit bland. Can anyone recommend a nice "melty" cheese which has lots of flavour?

Ta

Fontina cooks well as does Emmenthal (sp?).

Alternatively, add a little parmesan or another strong tasting cheese to the mozzerella.

My experience is that cheap chedder tends to split if you cook it leaving a very unappetising fatty layer on top of the pizza.

brightonman123

try a mix mozerella/cheddar/parmesan

Chell

I sometimes mix mozerella and mature cheddar.

Pink.

I sprinkle the pizza with grated cheddar then add slices of mozzarella on top.

Pink

kippers

Saturday night is pizza night when we have a treat and sit in front of the telly to eat it...to make it easy for me i buy ready grated mozzerella cheese. I wonder whether it would be just as easy and cheaper to buy mozzerella and slice it myself and freeze any cheese left over for the next week?

gunsandbanjos

LIDL do a lovely mixed bag of grated cheese which i love on pizza, cant remember exactly but i think it is emmental, mozz and cheddar

gunsandbanjos

kippers wrote: »

I wonder whether it would be just as easy and cheaper to buy mozzerella and slice it myself and freeze any cheese left over for the next week?

Maybe freeze it whole and grate from frozen?

ginvzt

Fresh mozzarella is a bit watery, and it tends to create a lot of liquid when you cook it, so you pizza may get soggy. We buy mozzarella blocks (tesco def has them) and it is much better for pizza - it doesn't leave your pizza floating!! My OH is Italian and he doesn't like using proper fresh mozzarella for pizzas because of all the water!

champys

This is true - I always leave my mozzarella to drain in a sieve for hours, but still need to decant the excess liquid when the pizza is cooked (fortunately this doesn't affect my crispy base). Advantage is its lower fat conent.

But many other cheeses are nice on pizza such as brie, goat's cheese or blue cheese. I often use up leftovers that way.