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Favorite Cheeses? - Forno Bravo Forum: The Wood-Fired Oven Community

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Favorite Cheeses?

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  • Favorite Cheeses?

    I used to buy low moisture mozarella in bricks for my pizzas since I liked a nice stringy texture to the cheese on top. I'd suppliment that with a sharp cheddar and parmesan. .... Probably a more of a typical american pie pizza.

    More recently we've gone to a buffalo mozzarella and used some goat cheeses too. I also like romano more than the parms now.

    I like fontina and esrom but have not tried them on pizza yet.

    Anyone found some other interesting cheeses or combinations?
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Favorite Cheeses?

    I use Sprinz on my Pizzas, which is a kind of Swiss version of Parmesan (though the Italians would probably disagree)... mainly because I read an article on how some of the cows were kept for producing parmesan, and I know what conditions Swiss cows live in Well, that and I like the taste.

    Do you ever use Gorgonzola for Pizza?
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

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    • #3
      Re: Favorite Cheeses?

      HTML Code:
      Do you ever use Gorgonzola for Pizza?
      Somewhere, I have a recipe for a pizza with a whole wheat crust and a pear & blue cheese topping - sounds like heaven to me and I plan to try it once my oven is back in business. The rest of the family, however, is vehemently opposed. Just means it will be all mine!

      I was just thinking while typing this - wasn't Dave going to make his own cheese for pizza? Wonder how that's working out ... Dave ... ???

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      • #4
        Re: Favorite Cheeses?

        Blue Gorgonzola Stilton...love 'em all.

        Unfortunately the boss does not...even complains about cross contamination with the knife.

        I get my revenge 'cause I don't do mushrooms or asparagus (unless it's asparagus guacamole...that's good stuff!)

        XJ
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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        • #5
          Re: Favorite Cheeses?

          Hehe, what would we do without our better halves...?
          In my case eat more salmon, shrimps, aubergine, gorgonzola...

          That was the one I was thinking of btw, blue cheese and pears, sounds delicious!
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

          http://www.fornobravo.com/forum/f8/p...pics-2610.html
          http://www.fornobravo.com/forum/f9/p...nues-2991.html

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          • #6
            Re: Favorite Cheeses?

            For pizza I plum for Gorgonzola or Red Windsor (it's a very stong tasting cheddar mixed and smoked with port - and it's bright pink - looks great on pizzas too):

            sigpic "Why can't you just have a BBQ like normal people?"

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            • #7
              Re: Favorite Cheeses?

              I think I had gorgonzola on a pizza with artichoke hearts, kalamta olives and dried tomatoes. And an olive oil and garlic base.

              It was kinda sweet and sharp.
              Orrin Dean

              Excuse me. I'm new at this.

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              • #8
                Re: Favorite Cheeses?

                Originally posted by sarah h View Post
                HTML Code:
                Do you ever use Gorgonzola for Pizza?
                Somewhere, I have a recipe for a pizza with a whole wheat crust and a pear & blue cheese topping - sounds like heaven to me and I plan to try it once my oven is back in business. The rest of the family, however, is vehemently opposed. Just means it will be all mine!

                I was just thinking while typing this - wasn't Dave going to make his own cheese for pizza? Wonder how that's working out ... Dave ... ???
                Hi Sarah.
                I did make a lb of Mozzarella.
                I used 1 gallon of whole milk.
                Plus:
                Rennet
                Lipase
                Salt
                &
                Calcium Chloride.

                The cheese worked out fine, but the taste... odd
                I think it was the Lipase that I added.
                It's not required(only for flavor)
                I didn't like it.
                I am going to try a batch without it.
                Sounds like a weekend project!
                Woohoo.

                I let you know how this one turns out.
                My thread:
                http://www.fornobravo.com/forum/f8/d...ress-2476.html
                My costs:
                http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                My pics:
                http://picasaweb.google.com/dawatsonator

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                • #9
                  Re: Favorite Cheeses?

                  I've made mozzarella too, but not with lipase. I had wondered about ordering some, since the product, while good, was not as AMAZING as I had hoped (not that I was having inflated expectations or anything... ). I was also using the method where you microwave the curds and stretch, etc, but I think next time I'll just burn my hands in the hot water instead. It's too easy to overcook the cheese and then it's not soft. Still edible, just not soft. It does make a pretty good pizza topping! (now, if anyone has any water buffaloes around, that's the ticket!)

                  I saw something about using a culture to make the mozzarella- I'll look some more for that infomation, I think it'll add better flavor.
                  Elizabeth

                  http://www.fornobravo.com/forum/f8/e...html#post41545

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                  • #10
                    Re: Favorite Cheeses?

                    ok, here's a link to some culturable starter for mozzarella.

                    Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Re-culturable Thermophillic

                    I won't have time to try it anytime soon (something about an oven...) but maybe someone else can give it a whirl?
                    Elizabeth

                    http://www.fornobravo.com/forum/f8/e...html#post41545

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                    • #11
                      Re: Favorite Cheeses?

                      Ricotta is a staple in my kitchen. I stir it into pasta with pesto or tomato sauce, spread it on toast (crostini) with a little salt & pepper, or what ever is at hand. Got some pizza dough left over? Stuff it with ricotta and chunks of mozzarella or asiago for a nice cheese calzone.

                      Ricotta is featured in today's New York Times
                      http://www.nytimes.com/2008/05/28/di...tml?ref=dining
                      Last edited by Alfredo; 05-28-2008, 06:33 AM.
                      Un amico degli amici.

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                      • #12
                        Re: Favorite Cheeses?

                        Did someone say "Gorgonzola"?

                        I occasionally make a pizza with pesto sauce, Gorgonzola cheese, roasted garlic, and apple (Granny Smith - tart, green)... after the bake add toasted pignoli. Yum!

                        Comment


                        • #13
                          Re: Favorite Cheeses?

                          2 classical Italian pizza are Gorgonzola and 4 formaggi (4 cheese).
                          generally we don't add anything else.
                          If don't find gorgonzola, you can use blue cheese...watch the quantity as it would easily overwhelm the taste, add also few leaves of sage.
                          For the 4 formaggi just pick the 4 you like and again watch the quantity and do not mix them them, divide the condiments in 4 different quarter of the pizza.
                          Just made gorgozola pizza Sunday for some friends and they liked it.
                          Ciao Carlo

                          Cost spreadsheet updated 4/22/08

                          Pictures updated 5/28/08

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                          • #14
                            Re: Favorite Cheeses?

                            I was making only two pizzas a couple of weeks ago and didn't want to open a new pack of mozzarella. I switched in a Montery Jack in its place. I found that I liked it better. Perhaps a bit more salt made the difference. The pizzas dissappeared.

                            My favorite cheese - Jarlsberg! Creamy heaven in every bite!
                            GJBingham
                            -----------------------------------
                            Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                            -

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                            • #15
                              Re: Favorite Cheeses?

                              A nice sharp fontina too!
                              Sharing life's positives and loving the slow food lane

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