# What is your favorite cheese or blend of cheeses to use when making a pizza? **URL:** \ **Category:** Cafe Society\ **Created:** [January 6, 2012, 4:44am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599 "2012-01-06T04:44:59Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![misterW](https://avatars.discourse-cdn.com/v4/letter/m/f1d935/32.png) [@misterW](https://boards.straightdope.com/u/misterW)\ **Post date:** [January 6, 2012, 4:44am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/1 "2012-01-06T04:44:59Z")
Just as the title asks… and any particular reasons you favor it. ---
**Author:** ![johnpost](https://avatars.discourse-cdn.com/v4/letter/j/f17d59/32.png) [@johnpost](https://boards.straightdope.com/u/johnpost)\ **Post date:** [January 6, 2012, 4:52am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/2 "2012-01-06T04:52:49Z")
mozzarella is the major cheese type. ---
**Author:** ![Kamino\_Neko](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kamino_neko/32/34_2.png) [@Kamino\_Neko](https://boards.straightdope.com/u/Kamino_Neko)\ **Post date:** [January 6, 2012, 4:54am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/3 "2012-01-06T04:54:09Z")
Pretty basic…mozzerella and cheddar. I like adding cheddar because mozzerella’s not the most flavourful cheese on its own, but the mozza’s got to be there anyway, because a pizza just doesn’t taste right without it, even so. ---
**Author:** ![4d3fect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/4d3fect/32/9728_2.png) [@4d3fect](https://boards.straightdope.com/u/4d3fect)\ **Post date:** [January 6, 2012, 5:01am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/4 "2012-01-06T05:01:10Z")
gruyere, mozz, and provolone. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [January 6, 2012, 5:25am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/5 "2012-01-06T05:25:53Z")
> [@Tengu](#): > > Pretty basic…mozzerella and cheddar. Sorry… as much as I love cheddar, yellow cheese of any kind does not belong on a pizza. Provolone, Mozzarella, and Parmigiana. ---
**Author:** ![Swords\_to\_Plowshares](https://avatars.discourse-cdn.com/v4/letter/s/b38774/32.png) [@Swords\_to\_Plowshares](https://boards.straightdope.com/u/Swords_to_Plowshares)\ **Post date:** [January 6, 2012, 6:00am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/6 "2012-01-06T06:00:34Z")
Just fresh mozzarella. The real stuff. Might need to add salt though. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 6, 2012, 6:08am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/7 "2012-01-06T06:08:20Z")
Mozzarella and parmesan. Occasionally I’ll try other cheeses in addition, but it never gets better than the basics. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [January 6, 2012, 6:08am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/8 "2012-01-06T06:08:32Z")
Fresh mozzarella is excellent. Non-fresh shredded Mozzarella and Monterey Jack is a good combo. feta can be very nice ---
**Author:** ![Turble](https://avatars.discourse-cdn.com/v4/letter/t/8dc957/32.png) [@Turble](https://boards.straightdope.com/u/Turble)\ **Post date:** [January 6, 2012, 7:17pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/9 "2012-01-06T19:17:34Z")
Mozzarella and a little sprinkle of Parmigiano-Reggiano ---
**Author:** ![Skammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skammer/32/143_2.png) [@Skammer](https://boards.straightdope.com/u/Skammer)\ **Post date:** [January 6, 2012, 7:40pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/10 "2012-01-06T19:40:01Z")
Mozzarella always. With that whatever I have: parmiesan, jack, cheddar. For lunch today I had a small vegetable pizza with mozzerella and feta. ---
**Author:** ![Max\_Torque](https://avatars.discourse-cdn.com/v4/letter/m/e9bcb4/32.png) [@Max\_Torque](https://boards.straightdope.com/u/Max_Torque)\ **Post date:** [January 6, 2012, 7:50pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/11 "2012-01-06T19:50:41Z")
Kraft used to sell a blend I really liked, composed of mozzarella, parmesan, provolone, and romano. Can’t find it anymore, though. Not only is mozzarella pretty tasteless by itself, it also gets pretty soupy when heated, and makes those long “strings” when you try to pull a slice loose. Blending it with other cheeses curbs that behavior some. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [January 6, 2012, 7:52pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/12 "2012-01-06T19:52:39Z")
I like the shredded “Italian cheese blend” from the store. I think it has what **Max Torque** mentioned - mozzarella, parmesan, provolone and romano. I don’t mind throwing a little feta on pizza here and there, too. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 6, 2012, 8:24pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/13 "2012-01-06T20:24:11Z")
Cheddar? B’wuh? I personally like mozzarella or provolone, spiked with a bit of grana padano, parmigiano-regiano, or something of that ilk. That said, there are a few pizzas where I like goat cheese or blue cheese, even smoked cheese, so it really depends on the pizza. The cheddars don’t work well for me, though. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [January 6, 2012, 10:23pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/14 "2012-01-06T22:23:34Z")
Just mozzarella and a little grated parmigiana. (I miss the smoked parmigiana from that little cheese shop on Sullivan Street in NYC.) And I’ve made lox and cream cheese pizzas (add the cream cheese when the rest is half done). ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [January 6, 2012, 11:08pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/15 "2012-01-06T23:08:28Z")
Mozzerella, good, buffalo mozzeralla. That is all. The good stuff has a wonderful pungent, sharpness and creaminess. Perfect as a delivery system for olives, basil, garlic, olive oil and bread. Anything else is an abomination. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 6, 2012, 11:17pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/16 "2012-01-06T23:17:10Z")
I’ve had buffalo mozzarella, and I never thought of it as “sharp.” It does have a slight pungency to it that cow milk mozzarella doesn’t, but it’s a subtle, creamy, fresh tasting cheese–like tasting the essence of buffalo milk. I personally think it’s a bit of a waste cooked on a pizza (although, yeah, I can’t really argue with the classic margherita, can I?). It’s best enjoyed on its own or with some fresh tomatoes and basil. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [January 7, 2012, 1:03am UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/17 "2012-01-07T01:03:37Z")
> [@Spud](#): > > Sorry… as much as I love cheddar, yellow cheese of any kind does not belong on a pizza. You know Cheddar is white and they sell plenty of it without the orange colorant added? In talking about Mozzarella, you have to distinguish between the fairly processed shredded, dryish stuff: [http://www.sargento.com/products/19/sargento-chefstyle-shredded-mozzarella-cheese/](http://www.sargento.com/products/19/sargento-chefstyle-shredded-mozzarella-cheese/) and fresh Mozzarella: > **[TASTES: Fresh Mozzarella](http://cheeseajourney.blogspot.com/2010/04/tastes-fresh-mozzarella.html)** > > By Erica and Kara After our last FACTS post on mozzarella, we thought it would only be appropriate if we tasted a mozzarella as well. We ho... They have different (significantly so) texture and taste both unmelted and melted. Fancy/old school pizza joints will use the fresh variety which leads to a pie that looks like this: [http://www.myrecipes.com/recipe/fresh-mozzarella-basil-pizza-10000000589744/](http://www.myrecipes.com/recipe/fresh-mozzarella-basil-pizza-10000000589744/) or this: > **[Fresh Mozzarella Pizza](http://justplayingwithfood.blogspot.com/2010/08/fresh-mozzarella-pizza.html)** > > Eating on a budget does not have to be as hard as it sounds to some! I have found that creativity goes a long way when it comes to feeding u... You won’t see anything like that at Dominos, AFAICT they only used the drier, shredded stuff, which melts more uniformly (probably because the small shreds coalesce) and is a bit stringy and bland. ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [January 7, 2012, 9:00pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/18 "2012-01-07T21:00:48Z")
> [@pulykamell](#): > > I’ve had buffalo mozzarella, and I never thought of it as “sharp.” It does have a slight pungency to it that cow milk mozzarella doesn’t, but it’s a subtle, creamy, fresh tasting cheese–like tasting the essence of buffalo milk. I personally think it’s a bit of a waste cooked on a pizza (although, yeah, I can’t really argue with the classic margherita, can I?). It’s best enjoyed on its own or with some fresh tomatoes and basil. My descriptive capabilities may be failing me. The sharpness is more akin to that of a good creme fraiche or thick greek yoghurt. Maybe it is “freshness” rather than “sharpness”. But certainly it has the curious, grassy, cow-poo, farmyard hint that makes it stand out. That sounds weird but you know what I mean. I’d agree that it is a waste when drowned out by too many strong ingredients (especially other cheeses) but when it is the the star I’m all for it. And I most definitely agree with your last suggestion, that and a bit of fresh bread is my idea of heaven. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [January 7, 2012, 9:28pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/19 "2012-01-07T21:28:01Z")
I love the bitter sharpness of Parmesan on pizza. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [January 7, 2012, 9:44pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599/20 "2012-01-07T21:44:05Z")
> [@jsgoddess](#): > > I love the bitter sharpness of Parmesan on pizza. Yes, although when pizza was a last-stop-after-the-bars staple in school, and the slice places had the huge shakers of Parmesan, and when drunk cheap students naturally wanted to overload their slices with anything that was free, the pervasive sharp odor of grated Parmesan became an uncomfortably touch-and-go reminder of how much that odor resembles that of vomit, sorry. More than a few times I can remember thinking, this is delicious (and I may puke in five seconds if I catch another wave of that Parmesan smell). [Next page](https://boards.straightdope.com/t/what-is-your-favorite-cheese-or-blend-of-cheeses-to-use-when-making-a-pizza/608599.md?page=2)