Was wondering if any of you have tried a Mozzarella / Swiss cheese blend on your pizza's ?
I'm going to try one this weekend and was wondering what cheese ratio works and tastes good ? - Thanks
I'm a little late to the fair, but yes I do. I am using about 3 oz. of fresh Mozzarella, and I use about 4 oz. of Swiss that I have chopped fairly fine in a food processor. 13" pizza. I use Gruyere, Emmentaler, or just plain old Swiss (Walmart GV). I would prefer the first two, but $15 to $17 per pound vs. $4 for the plain old Swiss is a consideration. My Mozzarella is Bel Gioioso. Sams has it for $8.25 for 2 pounds.
I have some provolone in the fridge (someone here highly recommended it) but I haven't tried it yet.