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Pizza Cheese

Jimbosox04 Nov 20, 2006 03:48 PM

Does anyone have any good new ideas for pizza cheeses besides the normals of Mozzarella, Parmesian, Cheddar, Romano, Asiago ... Looking for something really tasty and different .. I have been using alot of Feta lately.

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    SuzMiCo RE: Jimbosox04 Nov 20, 2006 04:30 PM

    A little bit of goat cheese or blue cheese add a lot of flavor.

    I make a funky pizza that uses blue cheese along with mozzarella and includes pear, sundried tomatoes and pine nuts as toppings.

    1. Glencora RE: Jimbosox04 Nov 20, 2006 04:43 PM

      Mmmm, SuzMiCo, that sounds good. My SO puts Swiss on a pizza with fennel sauage and figs. It's a bit strange, but he loves it.

      4 Replies
      1. re: Glencora
        Nutritious Jane RE: Glencora Nov 20, 2006 04:44 PM

        I agree with blue cheese with baby spinach layered underneath and halved cherry tomatoes

        1. re: Glencora
          Ace_Mclean RE: Glencora Nov 20, 2006 06:39 PM

          Swiss, sausage, and figs sounds great. Wierd, but worth a try indeed.

          1. re: Ace_Mclean
            Ace_Mclean RE: Ace_Mclean Nov 21, 2006 12:47 PM

            You mean fennel, sausage, and figs. Or do you mean to use a sausage with lots of fennel in it?

            Also, what kind of sauce would be involved, if any?

            1. re: Ace_Mclean
              Glencora RE: Ace_Mclean Nov 21, 2006 07:14 PM

              It's sausage with lots of fennel. He also puts on lots of carmelized onions. I think the origional recipe called for nothing else, however he sometimes spreads a very thin layer of tomato sauce as well.

        2. amkirkland RE: Jimbosox04 Nov 20, 2006 05:27 PM

          I like the idea of two cheeses. One base and one accent. Kind of like what SuzMiCo mentioned. I would give gouda and a real sharp cheddar a try. I've been wanting to try a white pie with brie.

          1. Becca Porter RE: Jimbosox04 Nov 20, 2006 05:33 PM

            Ricotta is delicious dolloped on. I always do this when I have leftover ricotta.

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              squeaks RE: Jimbosox04 Nov 20, 2006 06:40 PM

              I second goat cheese. It's one of my favourite pizza toppings.

              1. b
                ben61820 RE: Jimbosox04 Nov 20, 2006 06:41 PM

                yes, ricotta crumbled on the pie will do nicely. however, i have to say that i used a spanish cheese called IDIAZABEL (sp?) and got great results. its a nice, not too funky, sharp cheese. wonderful. kind of a pecorino romano thing going on. i think i went with a raw (that is, unpasteurized) one. i loved it.

                3 Replies
                1. re: ben61820
                  amkirkland RE: ben61820 Nov 20, 2006 07:00 PM

                  when you say crumbled on does that mean that you are using ricotta salata?

                  1. re: amkirkland
                    ben61820 RE: amkirkland Nov 21, 2006 04:20 PM

                    ooooo, good call. i, infact, did use ricotta salata. that would be salted ricotta for anyone not in the know. great stuff.

                    1. re: ben61820
                      Jimbosox04 RE: ben61820 Nov 21, 2006 04:50 PM

                      Spongy and smooth, Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd that is pressed and dried, then aged for at least three months. Supple in texture and mild in taste, Ricotta Salata is (despite its name) not at all overly salty or "sheepy." Instead, it boasts a mellow blend of nutty, milky and sweet flavors, which along with consistency afford the cheese an impressive versatility in the kitchen.

                2. Infomaniac RE: Jimbosox04 Nov 20, 2006 06:44 PM

                  I like to add a little Gorgonzola to my regular pizza.

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                    mark RE: Jimbosox04 Nov 20, 2006 06:47 PM

                    bit more run o' the mill, but i like a combination of provolone, mozzarella & brick cheese when i make pizza. the cheese flavor profile changes markedly as the pie cools.

                    2 Replies
                    1. re: mark
                      amkirkland RE: mark Nov 20, 2006 07:00 PM

                      Is that what they call Provel in St. Louis?

                      1. re: amkirkland
                        alan RE: amkirkland Nov 21, 2006 12:53 PM

                        Provel is a decidedly unappealing blend of cheddar, swiss, and provolone, which, fortunately for the rest of the world, is only available in the St. Louis area. Here is what Wikipedia has to say on the subject: http://en.wikipedia.org/wiki/Provel_c.... Natives (and I've only lived here 30 years, so I don't qualify) love the stuff when found atop Imo's thin crust pizza. It's a mystery to the rest of us, however.

                    2. juster RE: Jimbosox04 Nov 20, 2006 07:11 PM

                      Cream cheese softened and squeezed from a pastry (or ziploc) bag in a big spiral underneath the mozzarella. mmmmmmmmm

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                        Kelli2006 RE: Jimbosox04 Nov 20, 2006 07:14 PM

                        I use mostly provolone, with just a bit of feta and Romano.

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                          salmon RE: Jimbosox04 Nov 20, 2006 07:24 PM

                          recently I made a pizza with fresh mozzarella and then a goats milk feta crumbled on top. I loved it!

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                            ngardet RE: Jimbosox04 Nov 20, 2006 08:01 PM

                            Fontina is what your are looking for. With sage it is even better.

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                              howboy RE: Jimbosox04 Nov 20, 2006 08:48 PM

                              My Italian aunt used to use Port Salut

                              1. rosielucchesini RE: Jimbosox04 Nov 20, 2006 09:01 PM

                                Fontina is good; not only does it melt well but it's nutty flavor is a nice addition.

                                1. Karl S RE: Jimbosox04 Nov 21, 2006 01:01 PM

                                  Very untraditional, but great cheeses: fontina (the real stuff) and taleggio.

                                  1 Reply
                                  1. re: Karl S
                                    ben61820 RE: Karl S Nov 21, 2006 04:21 PM

                                    yesyes, fontina is absolutely fantastic on pizza. ymnow, i havent actually tried taleggio but i think it'd be nice. might have to cook it very quickly tho, no? i mean, its already getting soooo runny at room temperature, yknow? i think id love it tho.

                                  2. thegolferbitch RE: Jimbosox04 Nov 21, 2006 05:04 PM

                                    Smoked gouda goes nicely with carmelized onion, prosciutto and avocado. Yes, avocado. I'm on an avocado kick today.

                                    1 Reply
                                    1. re: thegolferbitch
                                      Jimbosox04 RE: thegolferbitch Nov 21, 2006 05:40 PM

                                      Think I will try some smoked gouda, pulled pork, and carmelized onions. Maybe wash it down with a smokey tasting Paulaner Weissbier.

                                    2. icey RE: Jimbosox04 Nov 21, 2006 07:26 PM

                                      My fav pizza when im in italy is speck and brie. (speck, for anyone who doesnt know is a smoky prosciutto usually made in austria)...you still do a tomato sauce layer and a sprinkling of mozza...then you add slices of brie and speck

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