Author Topic: Cheese used for deep dish?  (Read 1158 times)

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Offline southbound

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Cheese used for deep dish?
« on: December 20, 2011, 05:30:59 PM »
Wondering the type of cheese y'all use for your deep dish.  Just picked up some whole milk mozzarella from a local store that I am going to slice.  Looking for that real "stringy" fluffy taste.  Any suggestions?


Offline goosen1

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Re: Cheese used for deep dish?
« Reply #1 on: December 21, 2011, 12:08:59 AM »
I use a 50/50 mix between Mozzarella and Provolone. Not the smoked Provolone...
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Offline Mick.Chicago

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Re: Cheese used for deep dish?
« Reply #2 on: December 21, 2011, 11:17:24 AM »
Low moisture sliced mozzarella is what I use. I tend to get Wisconsin cheese if I can.   

Offline pjbear05

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Re: Cheese used for deep dish?
« Reply #3 on: February 02, 2012, 08:57:50 PM »
Boar's Head Mozz.  It's whole milk, so it's rich and creamy.  If a deli counter is slicing it for you, FIRST ask to see a sample slice, because they tend to go paper thin, almost see through, which you don't want.  Look at the sample slice, and if it's too thin, ask them to slice a little thicker.
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Offline alrafa

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Re: Cheese used for deep dish?
« Reply #4 on: February 03, 2012, 05:07:35 AM »
I also use 50/50 mix between Mozzarella and Provolone This should be a good combination.  :chef:


 

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