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[Pizza Pig]

I think mozzarella is tasteless. I would like to try a new cheese but have no clue which one. I remember eating this pizza that had cheese that smelt like dirty socks, but it tasted great. That place no loner exists.

What cheese/combo would you recommend that has great flavor/aroma? 

[Essen1]

I have been using a Mozzarella/Provolone combo lately and it does taste great.

[ERASMO]

Some of the greek pizza places in my area use white chedder and mozz. mixed.

[PizzaHog]

Some favorite stinky, yummy cheeses around here as of late include caciocavallo, fontina, fontinella, Fina (or aged Primo Sale), as these are available locally and not priced thru the roof.  A stronger flavored white cheddar, brick, or provolone might also fit the bill as already mentioned.  Just keep in mind that the same name cheeses can taste very different depending on brand, county/area of origin, length of aging, source of milk, etc.  Fontinella is the exception as it is US made pretty much only by Stella/Saputo and often available at large groceries.
Mix with mozz like Essen to find the flavor and texture you like, and eat lots of test pizzas!

 

[IndyRob]

Gruyere can be a good choice.  I like it on pesto based pizzas in blobs on top of a more traditional thin layer of mozz/prov.  Not particularly stinky though.  But the price could drive one out of business - so maybe there's something there  .

[RichPugh]

I think mozzarella is tasteless. I would like to try a new cheese but have no clue which one. I remember eating this pizza that had cheese that smelt like dirty socks, but it tasted great. That place no loner exists.

What cheese/combo would you recommend that has great flavor/aroma? 

I also believe mozz requires some "help" to pleasure my tastebuds... Stick to Mozzarella for the main cheese (usually a nice whole milk low moisture has enough salt and fat to give some flavor) but sprinkle some fresh grated Parmigiano-Reggiano after a light drizzle of fruity EV olive oil and you'll be happy It's especially needed when using fresh mozz... there is just no salt or fat there.

[Jack]

I sometimes add a bit of Romano to the Mozza and parm.  The Romano is a bit stinky, but good stinky.

Jack

[GotRocks]

One of my absolute favorite pizza combo's connsited of simply Mozz, with gorgonzola, and Genoa salami on it.

one of higher-end places i worked at 20 years ago used a 5-sheese blend of Provolone, Mozz, Romano, Parmesan, with a touch of cheddar for color. it was a good combo.

[pjbear05]

Try a 50/50 mix of whole milk Mozz and Wiscinsin Brick.  I used that a lot until the local supermarket chain stopped having the Brick made for them.