Gouda and gruyere cheese

[psilentchild]

Has any body made a pizza using Gouda or Gruyere cheese? I'm looking to make a pepperoni pizza but I want to use or add some other type of cheese besides mozzarella.

[Essen1]

Hi,

Gouda, yes. Gruyere no.

Since you have pepperoni on there, it's salty enough. Gruyere only adds to it because it's intense in flavor. Use it for onion soup. 

[dmcavanagh]

I've used gruyere, but it was for a specific pizza (an experimental ham n cheese on rye dough) so I needed a different take on the cheese. As Essen1 noted above, it is salty!

[parallei]

See:

http://www.pizzamaking.com/forum/index.php/topic,14578.msg147742.html#msg147742

I used an pretty strong aged gruyere, and if I were to do it again, I'd blend it with some shredded mozz for a better melt.

[psilentchild]

I just read that different cheeses go good on different type pizza. Is there a thread on what type of cheese or cheese blend go with what kind of pizza? Does the same work for sauce?

[Tscarborough]

I sometimes grate aged Gouda over the top.

[TXCraig1]

What have you guys combined with gouda? My kids have been on me to buy some smoked gouda for pizza.

CL

[psilentchild]

I'm thinking about mixing mozzarella,gouda,gruyere,asiago and romano cheese on a pepperoni and pineapple pizza.I hope it taste good

[Jackitup]

Think about some crispy bacon, apples, onions and gorgonzola in there....
Jon

[RobynB]

I've used Dutch "Best" Gouda from Whole Foods, it's an aged, very deeply-flavored gouda, on a white pizza with sauteed chard and red onion.  That gouda offset the bitter chard well and I would use it again on a strong-flavored pizza. 

[psilentchild]

So would my blend taste ok?

[RobynB]

Especially considering the pineapple, I would omit the Gruyere.  And depending on how assertive your romano and asiago are, I'd be cautious - both of those can be sharp, pungent cheeses, may want to use moderation there or omit one...  But it's a matter of your taste, too, so maybe that's the flavor profile you're shooting for?

[psilentchild]

I'm new to this.So what blend would you recommend?

[RobynB]

Mozzarella is the standard, but to go with pepperoni & pineapple, you could add a few different cheeses depending on where you wanted to go.  Ricotta would be a good addition; something rich like cheddar or gouda could be good, a little parmesan or romano or asiago could be nice but stick to one of those, not all    With pizza toppings, you're always better off limiting the variety and keeping it simple.  Start with mozzarella and one other cheese, then try a different addition, see what you like.  Starting with 5 cheeses is just going to muddle it up, and your original five included a lot of very assertive cheeses that might not play well together.   Hope that helps!

[Jackitup]

canadian bacon also goes VERY well with pineapple
Jon

[psilentchild]

Yeah that helps a lot.I'm going to with mozzarella and Gouda.

[RobynB]

Let us know how it comes out!

[psilentchild]

I made the pizza tonight.I use pepperoni, mozzarella and Asiago for the toppings. Everything tasted good.The only problem I had was the dough.The 1st problem I had was my beer wasn't flat even after being open for three days. I read if you add a pinch of baking powder to it the chemical reaction to it will make it go flat.So thats what I did. The second problem was the dough was too sticky after the bread machine was done. There was no way you could roll it out to make a pizza. I had to add a lot more flower to it just to get it right. My wife loved the sauce and toppings but the dough was OK.

[Pigslips]

Has any body made a pizza using Gouda or Gruyere cheese? I'm looking to make a pepperoni pizza but I want to use or add some other type of cheese besides mozzarella.

Just did use young Gruyere this week on a Canadian bacon with capers and very thin sliced elephant garlic.
Big yummer.