Author Topic: Which cheese for this white sauce pie?  (Read 458 times)

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Offline mkevenson

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Which cheese for this white sauce pie?
« on: November 02, 2013, 12:07:27 PM »
I made my white sauce last night. EVOO/KAAP rue, cream, garlic and fresh basil. Very nice white sauce.
So I am thinking that a white cheese, ala mozzarella, will not give the color contrast I want. The meat topping will be Vermont smoked pepperoni, garnished with fresh basil.


I have never used anything other than white cheese on my pies.
Any cheese suggestions for this pie are appreciated. Taste and presentation paramount.


Mark
"Gettin' better all the time" Beatles


Offline cc2323

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Re: Which cheese for this white sauce pie?
« Reply #1 on: November 17, 2013, 08:03:10 PM »
Muenster would be really good - it has an orange glow to it that I believe is what you seek. Being really soft, you need to freezer it for 10 minutes or so before shredding fyi.

I habitually use a cheese called "Buffalo Wing Jack" that is available at Woodman's in Wisconsin where I live. It has interesting red veins running through it that makes for a unique presentation when melted. Plus, it's totally delicious! Though not as spicy as the name would make you think. My guess is wherever you are located there will be a comparable cheese if you happen to have access to a place with crazy rad cheese selection.

If I had an unused block on me I would post a picture, but for now I do not.