I would say do some experiments on your own and find what works for you. Many cheeses are used on pizza, mozz, provolone, cheddar, muenster, asiago, brick, swiss, the choices are up to you. I routinely add some cheddar to my mozzarella for flavor. The days of super stringy mozzarella seem to be gone, at least I haven't been able to find it. If you do, let me know. Good luck, the combos you can create are endless.