My (Alternative) Pizza Cheese Blend - Bar Pie - February 2022

I've been a proponent of a low-moisture cheese for pizza making for a number of years.  A special cheese, specifically:  Chellino Scamorza Cheese.  It isn't smoked and is most-similar to the traditional low-moisture Mozzarella that you find at the Jewels or Marianos.  But, I've been experimenting with a different set of cheeses with my Bar Pies.   I took that class with the OG Pizza-online-guy Adam Kuban last year where he talked about his "KuBlend" where he talked about how he blends a couple of cheeses for Bar Pies.  For some recent Bar Pie experiments, I've moved away from the Chellino Scamorza and have begun to trial this 2 parts Whole Milk Mozzarella (low-moisture) and 1 part Fontina.  

Fontina has been on my radar for a bit as the folks at Via Napoli in the World Showcase at EPCOT Center use it (see this post from 2017 that shows a few cheeses they use including: Robiola, Parmesan, Provolone and Fontina.)

Below are the two products that I've been using:  On the left is Bel Gioioso Fontina.  And on the right is Galbani Whole Milk Low Moisture Mozzarella Cheese - which they bill as "Italian Style".  

I use a box grater to shred up both and I've found that the Fontina - when shredded - clumps together.  So, I end up alternating between the two cheeses, otherwise I end up with big, clumpy layers of Fontina and it isn't spread around the pies evenly.  

What's the results?  Unclear.  More testing required.   

Comments

Popular posts from this blog

Frans Fontaine Hornbeam Planted - Hedgerow Spring 2018

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Front Lawn: 2 Bags of e-Corganite Down - May 2021