I can't figure out what cheese is being used

[Gramsci]

The most unique pizza cheese I tasted at pizza expo was from Nasonville Dairy in Wisconsin.

[TomN]

Gramsci,

Just curious?  What was the Brand name of the cheese?

TomN

[Gramsci]

It was the dairy's own Pizza Cheese blend...not classified as mozzarella. You can look them up online.

[scott r]

Another question for the forum: Can going from a 550 deg oven to a 900 deg oven drastically change the flavor of the cheese? Could I have the cheese right, but not the bake temp??

Thanks!

YES!!!!    I have talked about this phenomenon a number of times on the forum.    Bake temp/time is absolutely a huge part of how your cheese tastes.   Some of my favorite cheeses at 550 are absolutely horrible with a 700 degree bake.  This is why I am not a huge fan of the broiler methods many on the forum use to try to get faster pizzas.   A broiler can totally destroy the flavor of a good cheese, and I think I would often prefer a slower pizza done right to one that has been charred quickly on top and dried out.   

[dmcavanagh]

Amen to that @scott r, glad to see I'm not the only one who doesn't care for the broiler!

[Chicago Bob]

I don't know that the broiler is all that evil really.....but you definitely do need the right cheese for the job. 

[TomN]

I wish that I had a wood fire oven or the professional ovens like "Baker's Pride" to use. However, I am happy with the results from my home oven that uses a heating element. I bake my pizzas at a preheated: 425 degrees for 15 minutes. The cheese turns out great.

http://www.pizzamaking.com/forum/index.php/topic,17415.340.html

TomN

[Tommy T]

Dave,  Possible that it is provel.  Provel is a blend of white cheddar, Swiss , and provolone.  It's very gooey when it melts. Has a very distinct taste. A lot of the pizza shops use iit around here in the St. Louis area. 
Tom