Melty Cheese for HM Pizza

ginvzt

champys wrote: »

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

You have just listed all cheeses I hate (I can't think of any other I wouldn't have!!!) :rotfl::rotfl::rotfl:

Gingernutmeg

I tend to buy a block each of Danish mozzerella (the 'harder' stuff in blocks, not the soft stuff in brine) and mature cheddar, grate them and mix them and then freeze it. A quick bash on the counter before I need it loosens it up and it's fine for pizza. You get the meltiness of the mozerella and the flacour of the cheddar. If I'm feeling flush I sometimes grate a bit of parmesan in there too.

Ben84

I use mozzarella (in brine) diced up and some grated mature cheddar. I haven't had a problem with water before, but I spread it out fairly well and a 150g ball covers a pizza the size of a baking tray.

Mrs_A_4

Emmenthal is my latest favourite thing for toasties, so sure it would be great on pizza.

Frugalista

Monteray Jack is superb for melting on tortillas - goes all stretchy (if you know what I mean). Can be a little difficult to find though.

jo1972

This thread has made me hungry.... so come on jm2926, what did you use and how did it turn out?

Pitlanepiglet

I buy the block mozzarella, keep it in the freezer and grate it from frozen, we also use cheddar and then add some of the cheap (plastic) parmesan in a tub on top as well.

jm2926

Sorry folks, forgot about this thread.

In the end I used grated mozzarella with some grated cheddar. DH said there wasn't enough cheese (but liked the pizza generally), but I thought it was fine cos he likes too much and I feel too much makes them soggy. (need a dragons den magic pizza thingy!)

webitha

just a qick aside, i find that if you put a thin layer of cheese before you put the tomato bae on, the dough base stays crisp and yummy, iykwim

shelley_crow

I'll second monteray jack for pizza, i saw it in waitrose a few months ago.