We reached out to Di Bruno Bros., one of Philly's oldest Italian markets, and asked their cheesemongers to recommend an array of "fancy pants" pizza cheeses, along with topping pairings for each. And boy did they deliver! Here are 9 tastes of a whole new side of pizza.
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Most of have strong cheese feelings, especially when it comes to topping a pie. When I see Gruyère on a pizza menu, my eyes light up; my pulse quickens at the sight of blue cheese. Cheddar, on the other hand, gets a dismissive wave of the hand. Thanks, but no thanks. When mozzarella's off the table, what cheese gets you going?
Cheese options on pizza are off the chain. If you're all about pizza, and you haven't suffered any major cheese traumas, chances are you're down with mozzarella in its shredded and fresh forms, bufala mozzarella, Parmesan, Pecorino Romano and the like. But then there are the cheeses, that while regionally traditional (people in St. Louis love some provel on their pies, Greek pizzas incorporate cheddar, and we've seen American on pizzas in Philly, Richmond, and Framingham, MA), are unthinkable to some people. Other cheeses have gained prominence on pies due to the artisanal pizza movement. In short, there are a whole lot of cheese options out there. Too many, in fact, to list on one poll, but here are some of the more prevalent cheeses out there that have staked their claim in the pizza territory. Which do you think are legit pizza cheeses? If you don't see one of your favorites listed, tell us about it in the comments.