Accidental discoveries are the best

[pythonic]

Felt like a midnight snack and I had some 48hr old dough in the fridge.  I had some grande cheese but it was frozen and i was too hungry to wait.  Topped my pizza with Costco shredded mozz and my newly aquired Ezzo brand pepperoni.  OMG, the Ezzo worked wonders for the part skim Costco mozz.  I couldn't believe it was the same cheese as I've had it before 100s of times but with boars head pepp instead.   It was excellent.  I would seriously pay money for it.   Pretty sad I know.

So i have a new theory I'd like to share.  Quality meat fats > cheese (except for buffalo mozz).
Pics coming later.

Nate

[scott123]

Nate, pork fat obviously rules, but any fat will go a very long way in helping lower fat cheese- and this includes lower fat cheeses such as supermarket whole milk mozz, which has a strong tendency to be disappointingly low fat (doesn't melt as well, browns rather than bubbles).

The only exceptions are the grande/grande clones.  These are rich enough to stand up on their own without the help of extra fat.