You are reading a single comment by @goonz and its replies.
Click here to read the full conversation.
-
Thanks will look into these cheeses...so best to mix mozarella with say a cheddar? Cool.
Ha actually am a big fan of cheeses! Come on im allowed at least one guilty pleasure!
goonz-
I love cheese too but Cheddar on a Pizza sounds grim, although I make a grilled aubergine and smoked cheese (Applewood) pizza which is I'm quite keen on.
I use grated Parmesan and Moz on all, then add toppings accordingly. Going to try Blue cheese, Roast Beetroot and Walnut this eve. Trying to stick to very English toppings.
Will add some pics later.
chrisbmx116
Obviously Parmesan. Grana Padano or aged Pecorinos.
Cantile mozzeralla di bufala is wonderful stuff. It comes in tub foating in lots of juice. This is the whey (lol) to import mozzarella - more important than the breed the milk comes from even (there are loads of good cows milk mozzerellas in Italy). If you spot a deli selling cheeses from a tub, taste it, they're probably doing it right.
Ricotta, even more so than mozzerellas is super fresh so you need to find a local importer. Mozzerella usually tastes best after the sell by date (the whey will be a little yellowed) but with ricotta the fresher the better and should involve sheep's milk. Galbani ricotta you can buy in supermarkets, it's OK but it's cow rather than ewes milk and therefore doesn't taste like ricotta! It's OK though.
Alternatives? Buying Italian cheeses flown into the UK fresh and at great expense is kinda bizarre and kinda goes against the ethos of buying local quality. All UK mozzerellas I've tasted are shit (simon weaver etc) but there are some UK fresh cheeses now and of course lots of good goats cheeses. For pizza it's good to have a soft mild (fresh) cheese and a hard strong (mature) cheese. Both of these can be goats.
If you're into dominos though what are the chances of liking goats cheese? :-)