Author Topic: Cheese blends  (Read 909 times)

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Offline Detmsp

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  • Posts: 7
Cheese blends
« on: June 12, 2011, 11:55:15 PM »
Hey everyone, I was wondering what types of cheeses you all are using on your pizzas.  Lately, I've been going with a blend of whole milk moz, provolone, parmesan reggiano and romano.

I'm doing some research into opening my own pizza place and I'm wondering if a four cheese blend is really that smart of an idea. Having four different cheeses to buy and maintain inventory of will add complexity, so i'm thinking of trying something simpler.

So what do you use?

Thanks!


Offline Jackie Tran

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  • Location: Albuquerque NM
Re: Cheese blends
« Reply #1 on: June 13, 2011, 01:04:41 AM »
That's a great combo.  If you want it simpler for commercial usage sake, I might drop the provolone.  The PR and Romano will add plenty of flavor to the mozz.  For home use, I like to use a blend of a block mozz with a soft mozz and grated parm/romano. 

For an even simpler blend, you can also blend a block mozz with an aged provolone and skip on the parm/romano.  Of course folks will still want grated parm on the table.

Chau


 

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