Scamorza Cheese - The BEST Pizza Cheese
I've been using Chellino Scamorza for 2 or 3 years after first reading about it on PizzaMaking.com and then seeking it out and finally finding it at Zeppe's Italian Market in Naperville. It is NOT cheap - a few more bucks per pound than your run-of-the-mill mozzarella, but that few dollar expense is more than worth it.
This particular brand of Scamorza - which is, as I'm told by the guy who answers the phone at Chellino Cheese Co in Joliet, IL, is the only Scamorza made this way (the rest it sounds like are a bit more like fresh mozzarella). It is the perfect blend of creamy and salty.
And the key part? It looks, grates, and smells just like mozzarella. But it tastes a bit different (better) and it must have a different (higher?) burning point because it browns differently, usually taking longer for the "top" of the pie to get done. This means that your crust and bottom of the skin have time to catch up and you don't, as I used to, end up having a bunch of pies made at home that have well-done tops and under-cooked skins.
I don't get back to Zeppe's any longer, but I've found that they carry this cheese at my local Angelo Caputo's in Addison. It is a must-buy whenever we go there.