What is the appeal of multi-cheese pizzas?

[Moonlitherial]

Some cheeses melt poorly but taste delicious and so for pizza application require the addition of another cheese to assist.

I find that the cheese I use on pizza depends entirely on the toppings I’m planning.

[bump]

@It_s_Not_Rocket_Surgery

Where are you going for your pizza? A GOOD pizza place has flavorful mozzarella and is not rubbery.

If I had the pizza you’re describing, I’d never be back.

I typically make my own and use fresh mozzarella and scratch-made sauce and crust.

But when I get pizza for delivery, it’s usually Pizza Hut or a local place up the street. Both use low-moisture part-skim mozzarella (think shredded mozzarella like you get at the store).

There’s nothing wrong with it per-se, it’s standard pizza cheese. I just don’t happen to like it a lot, because I’m spoiled by the fresh stuff, and tend toward stronger-flavored cheeses in general.

[Happy_Lendervedder]

@WOOKINPANUB

I worked for Little Caesars many years ago, so that may render this moot, but I was the prep person; my many duties included grating the cheese (cutting the cheese!) Wow, what a great workout; but I digress. Anyway, the cheese came in these huge blocks, that I had to put in a grinder and, um, grind. Since there was only one kind of block to grind, does that mean that they’ve since changed their “recipe”, or was the cheese blended before it was shipped to the store? In any event, I think Little Caesars is okay. Not great, but way better than Papa John 's or Pizza Hut.

Dunno. But the boxes say the pizzas have a blend of mozz and muenster. I wonder if it’s changed to add muenster recently because I don’t ever remember seeing muenster in any advertising materials before.

[bump]

Could be something like a huge block of “Little Caesar’s Patented Pizza Process Cheese”, which is a blend of Muenster and Mozzarella, I suppose.