Cheese Blends


I use a blend of whole milk mozzarella (preferably Grande') but I use Galbani as well. Pecorino Romano and Parmesan reggiano. My ratio is one cup mozzarella, to 1/4 cup Romano to 1/8 cup Parmesan. I have used equal Parmesan to Romano for a saltier pizza. I love the blend and although it's a pricy blend (try to use the best) I never skimp when I make pizza. Has anyone blended other cheeses that you think should be tried? Just curious

Patrick R.
posted about 2 years ago

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I've used a mozzarella & sharp provolone blend. I have also added fontina and Parmesan reggiano into it. The latter is great in a white pie over a thin layer of ricotta that has been seasoned with garlic, olive oil, and parsley.

Chuck W.
posted about 2 years ago


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