Why I Oughta...

Over the years, I've posted about various cheeses that I've been using for pizza-making here on the blog.    The first one (I think) is back in 2011 when I posted about how I had been using Chellino Scamorza Cheese (a low-moisture, non-smoked scamorza from Joliet) in my pizza making at home.  In 2022, I posted about a full-fat low-moisture mozzarella + Fontina combo that I was using at the time .  Today, I'm adding another chapter to my pizza cheese archives:  Buholzer Brothers Brick Cheese.  I've been using Brick cheese for a long time, but never documented the details.   Below is the brand of Brick Cheese as seen in the deli case at the local Jewels (Right next to a Muenster, of course).  This was $7.49 per pound (not on sale) this week: Buholzer Brothers Brick Cheese is from Monroe, Wisconsin.  Here's their product page .  Their listing describes their Brick Cheese as: Brick is a Wisconsin original, first made by John Jossi arou...

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 ...