Can you recommend me a cheese blend that doesn't use brick cheese?

[elohel]

I've searched extensively around my area and cannot find anyone who stocks brick cheese. Would anyone have some good cheese blend recommendations that might be able to somewhat replicate this? I see a lot of people online just using mozz but I'd like something that packs a little more flavor as I find mozz to be very bland. Thank you!

[HansB]

If I'm out of brick I use a mixture of mozz, cheddar, and provolone.

[Pizza-Face]

I'll second HansB's way of thinking.

https://www.pizzamaking.com/forum/index.php?topic=691.msg27482#msg27482

Reply #20

Topic: "Greek Pizza"

Pete-zza's shredded part-skim low-moisture mozzarella cheese (Frigo/Saputo), white cheddar cheese, and imported Provolone cheese, in a ratio of 50/30/20

However, I find The Wal-mart Whole Milk Low Moisture Mozzarella (Polly-o???), Wal-Mart Cabot Sharp Cheddar, and "Picante" AKA Aged, Provolone in this order @50/30/20 blend to be a stretchy, tasty, heaven -like a expensive Mozzarella. The "Picante" AGED Provolone fills the void in the taste department IMO.

I haven't done the Detroit "burn" at the edges, with this blend yet, -I have just blended and tried it on a Sicilian Grandma. It may be less "dense" than Brick cheese, but not by much. It certainly tastes as good, maybe better, as Brick IMO is lacking in that dept.

[PizzaGarage]

Mozz and Monterey Jack
Mozz and Muenster

[FoodSim]

Mozz and Monterey Jack
Mozz and Muenster

Those are the two most common I use.

[PizzaGarage]

I think Muenster is totally underrated.  It's great tasting, melts perfect and has a lot of pull to it as well.  What a great cheese that places don't seem to use.  Muenster can be used to differentiate your pizza from the others....I love it cold and on pizza....good at a 20-30% ratio in a mix and even at 100%. 

[FoodSim]

I think Muenster is totally underrated.  It's great tasting, melts perfect and has a lot of pull to it as well.  What a great cheese that places don't seem to use.  Muenster can be used to differentiate your pizza from the others....I love it cold and on pizza....good at a 20-30% ratio in a mix and even at 100%.

I worked at Little Caesars 28 years ago. Both then and now, they use 2:1 mozzarella:Muenster. It's one of only two cheese blends I use on my Detroit style pizzas.

For the mozzarella and Monterey Jack blend, I'll often go with a Jack variation like Pepper Jack or Colby Jack. Mozzarella and Colby Jack is my alternate Detroit blend.

[PizzaGarage]

Haven't tried Colby jack on pizza and will give that one a try - thanks for the info very interesting. 

[Dasnyde4]

I use new york sharp cheddar.  I bought some actual brick on amazon and thought the flavor was pretty close

[Monkeyboy]

I go mostly Muenster with a small amount of sharp provolone, colby/jack, mozz, even Blue. 
Muenster is a great substitute for Brick and makes up the majority of my Detroit cheese.