December 16, 2014 |

Blending Cheese

By Pizza Today

Mix it up with your cheese. The flavor profile of each cheese commonly found in pizzerias can be put together to create unique combinations. Try these combinations (in a 50-50 mix unless otherwise noted):

• Mozzarella and provolone

• Mozzarella and fontina

• Fresh mozzarella and Parmesan

• Mozzarella, fontina, Asiago, Parmesan (basic four-cheese blend, but Romano can be used in place of Parmesan)

• Smoked mozzarella and brick

• Smoked mozzarella and mozzarella

• Cheddar and Monterey Jack (excellent for Mexican or Southwest-style pizzas)

• Cheddar, mozzarella and provolone (also works well for Mexican pizza)

• Gorgonzola and brick (60 percent brick to 40 percent Gorgonzola)

• Muenster and Romano (70 percent Muenster to 30 percent Romano)

• Mozzarella and feta (70 percent mozzarella to 30 percent feta)