/ck/ - Food & Cooking

cottage

>>19335964
high fat low moisture mozz is king. make sure its fucking LOW MOISTURE.

other than the obvious, I've tried parmesan as a topping, using a vegetable peeler to get nice thin rectangles. full of umami and melted okay-ish.

we need a cheese that combines the properties of those two. a classic neapoletan but with such a cheese with a bit of funk sounds awesome.

>>19335964
Gorgonzola, scamorza, hflw mozzarella, fresh mozzarella dried like tofu, and any cheese made by grande.

You should consider a plant-based cheese substitute. We have reached passed peak cheese, the global supply will only dwindle going forward until there is nothing left.

>>19335964
rocket salad and grana padano cheese is very popular, also smoked provola and black pepper

It’s not true American style pizza without extra Velveeta.

>>19335964
I had pizza from an Indian place that did paneer as a topping, was good. Feta makes for a good topping if you're also putting vegetables. Ricotta with garlic and mushroom is nice too.

>>19335977
Complete nonsense. Apart from burrata being far more moist and better than mozzarella. Cheese is not a topping. It's part of the cooking process.

>>19335964
There's 4 cheeses pizza (quatro formaggi"). Mozzarella, Parmesan/Grana, Taleggio and Gorgonzola. Emmental, Gruyère, Beaufort, Comté, Gouda or Flandrien can replace one of those.

>>19335999
Trips of truth, i'll give you two historical facts about my country:
1. An ocean current raped some clam species and the surviving "clams" are still being hunted by the natives
2. A delicious shrimp used to be very common in our households and now we can't eat them every fucking week because the natives live near them and eat them, also rich people pay a lot for the shrimp

A mixture of cheese or a cheese investment would fix the problem

>>19335999
what a waste
he said cheese, not vegan clotted soy

>>19335964
Parmesan, fontina, pecorino, goat and feta are all fantastic.

>>19335964
I like Marcaire. It's one of the most mass produced washed rind cheeses so relatively affordable, they even use annato for fake red rind.

More mild than Brie in a baked dish, less ammonia heavy.

smegma. Do vaginas produce cheese?

mozzarella is basic bitch cheese

muenster mozzarella mix moistens pizza pussies

>>19336097
>Cheese is not a topping
It's a hot topping, you don't over cook your cheese you dipshit

>>19335964
provolone
goat cheese

Provel. It was literally invented for pizza.

>>19337114

>>19335964
Combination of low moisture mozzarella and full fat fresh mozz. Some freshly grated parm at service.
American cheese or cheddar not allowed.
Blue cheeses are too strong unless you have a topping that works well.

>>19335964
F
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A

>>19337160
had quite the good 'za that had blue cheese, honey, onion, and mushroom for toppings... might have had something else too, but it was bueno, tell you what.
>captcha: ATOYY

>>19335964
>no one posts ricotta

Bunch of plebs

>>19337257
>>19336054
>Ricotta with garlic and mushroom is nice too.

>>19335964
FROMUNDA

>>19337607
FROMUNDA
R
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A

>>19335964
>brie and paneer might be good

>Cheddar
>Parmesan
>Feta
>Cream cheese
>Gouda
>Gruyere
>Brie
>Camembert
>Blue cheese
It's all about what ingredients you use.

>>19336098
What the fuck does that have to do with cheese?

>>19335977
>full of umami and melted okay-ish.
>cheese with a bit of funk sounds awesome.
I bought some colatura de alici, essentially garum or an italian fish sauce, and it is very reminiscent of that funk in parmesan. it's just fermented anchovies, which go well on a pizza or in the sauce, some of that in the sauce would probably be great and maybe what you have in mind

>>19335999
thats only more reason to use cheese while its still available, though your premise is clearly schizoid/vegan in nature

>>19337194
was the blue cheese more like bigger chunks that were essentially sporadic toppings, or was it pretty evenly distributed across the pizza?

>>19337784
small chunks that were melted, but it was the primary cheese iirc.

Caciotta, pecorino, caciocavallo

>>19335964
I have some havarti in the fridge. If it hasn't gotten mold in the bag I put it in then I might use it for nachos or melt it on hot dogs.

>>19335964
Feta is the best puzza topping.

>>19335964
i never try Brie, Camamber should be ok tho. Goat cheese or Roquefort is tasty af

fior di latte

>>19335999
Peak Cheese is why there's renewed interest in colonizing the moon

>>19335999
Not my problem bitch tits. You’re going to have to pry the cheese wheels off my cold, dead hands first. That is if you can muster up enough energy to get off your shriveled up rear end.

20 slices of great value singles

>>19335977
>full of umami
you should kys now

>>19335964
i was thinking cheeses that cook like mozzarella for the purpose of good 'za behaviour - mozzarella, queso blanco, camembert, provolone

>>19338351
based and fetapilled

>>19335964
good quality mozz, provolone, manchego
Asiago shredded very fine is also great

>>19337108
You don't overcook your crust or sauce either, dipshit.

>>19335964
sneed 'za

>>19335964
Saint-Nectaire. It's good alone but melted it's otherworldly

>>19342287
never heard of this - what type of cheese is it?

mozzarella only

>>19342287
Saint Nectaire fermier AOP is to be used only on its own, for the others ok you do you.
>>19342580
Idk it's good but fermier (peasantmade) is on another level.

Quattro formaggi should include Roquefort/camembert/goat cheese/mozzarella.
The first 2 give astonishing taste power to every bite and the last 2 give fat and overall character.
Having 4 low taste cheeses for a formaggi is disgraceful.

>>19343850
I would figure a four cheese should have a balance between strong taste and decent fat / body.

>>19337119
tangy goodness

>>19335964
Paneer does not melt so that is the worst idea possible for the base cheese
Could use paneer or halloumi chunks and roast them like a topping though

>roquefort was mentioned twice
Best fucking cheese for pizza, it's the most flavorful by far. Other blue cheeses can't compare

>>19335964
tried one with goat cheese and loved it, I think, for example feta cheese could work in the right proportion