What cheese do you recommend if no Wisconsin brick cheese is not available?

[9slicePie]

For DSP, what cheese(s) do you recommend in this situation that will be as close as possible to using the traditional Wisconsin brick cheese?

[nanometric]

Copied this from a DSP nut on another forum (in descending order of preference):

1. Butterkäse
2. Fontina
3. Muenster
4. Cabot Sharp White Cheddar
5. Whole milk Mozzarella & Provolone mix.

[9slicePie]

Copied this from a DSP nut on another forum (in descending order of preference):

1. Butterkäse
2. Fontina
3. Muenster
4. Cabot Sharp White Cheddar
5. Whole milk Mozzarella & Provolone mix.

Thanks

[Timpanogos Slim]

Sometimes a blend of jack and mozz.

Some muenster products are clearly just jack with some anatto rubbed on the outside of the loaf.

[stamina888]

I like sliced provolone on top + mozzerella on top + mozzerella around the edges.

I tried Fontina on detroit once.  While I like the flavor, it doesn't really carmelize and bake the way I want it to.

[pjbear05]

The local Publix supermarket deli counter sells Boar's Head Mozz, which is whole milk and buttery rich.  Pizza, pasta, sandwiches, etc, it gets a workout here.

[quixoteQ]

For a 10 x 14 pizza, I'd go with 9-10oz of a good whole milk mozzarella and 3-4oz of either Muenster or white cheddar.  

[Pizza-Face]

Sometimes a blend of jack and mozz.

Some muenster products are clearly just jack with some anatto rubbed on the outside of the loaf.

When in a spot once, I used Monterrey Jack with Target Good And Gather Mozz on the edges, and everybody screamed for more!

[Gene in Acadiana]

I use an 8 oz block of muenster and 4 oz of whole milk low moisture mozzarella.