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-   -   Cheesy Idea's (http://www.fornobravo.com/forum/f19/cheesy-ideas-3023.html)

Mojoe 12-05-2007 07:13 AM

Cheesy Idea's
 
Caputo flour has made all the difference in the world, I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) but I've tried 3 different brands of fresh mozz and all have been fresh tasting but bland overall. Any recommendations?

asudavew 12-05-2007 09:21 AM

Re: Cheesy Idea's
 
Quote:

Originally Posted by Mojoe (Post 20602)
Caputo flour has made all the difference in the world, I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) but I've tried 3 different brands of fresh mozz and all have been fresh tasting but bland overall. Any recommendations?

Mozzarella is good for melting. So-So for flavoring.

Have you tried mixing in a more flavorful cheese?
I usually blend 2/3's mozzarella with 1/3 muenster. It's a very nice blend. A good muenster is full of flavor, although you might have to try a few different brands before you get a really good one, because some are way better than others.
Provolone, sharp cheddar, and Gouda are also good choices to blend with mozzarella.

Give one of these a try and let me know what you think.

Hope this helps.

Dave

christo 12-05-2007 04:48 PM

Re: Cheesy Idea's
 
I put a little fontina on the pie sometimes.....

asudavew 12-05-2007 05:11 PM

Re: Cheesy Idea's
 
Quote:

Originally Posted by christo (Post 20636)
I put a little fontina on the pie sometimes.....

What's fontina like?

Mojoe 12-05-2007 06:24 PM

Re: Cheesy Idea's
 
Thanks for the input, will have to try both. Also picked up some other ideas on a pizza making site.

jwnorris 12-06-2007 08:23 AM

Re: Cheesy Idea's
 
Quote:

Originally Posted by asudavew (Post 20615)
<snip> Provolone, sharp cheddar, and Gouda are also good choices to blend with mozzarella. <snip>Dave

I also use a Sharp Provolone [sliced] that my local Italian market has.

J W
:cool:

james 12-06-2007 11:04 PM

Re: Cheesy Idea's
 
Quote:

Originally Posted by Mojoe (Post 20602)
...I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) ...


I have to put some thoughts together on mozzarella. So much depends on what your local store carries -- domestic mozzarella can be really boring. The provolone idea is a good one. Provola, a smoked cheese made in Naples, is similar to provolone, and provola pizza is really big in the real Napoli pizzerias. If you can find imported Italian mozzarella, either Fior di Latte or Mozzarella di Bufala, you will be very impressed.

That aside, Mojoe's comment on the San Marzano's is perfect. We use them for everything -- including a great warm salso with onions, garlic, cayenne, chilli powder, cumin and fresh basil. The tomatoes make all the difference.
James


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