Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 > > What kind of pizza cheese works well? I used provolone (listed as legal > on the BTVC website with a note that it is legal even though it is not > listed in the book). At first I thought that my pizza crust was too > salty and then I realized that it was the cheese! > > So, what have you used? > I like Havarti, brick and even Jarlsberg for texture. Even mild cheddar works. I also use goat brie on occasion.Usually I add grated Italian Parmegan (grated at home). Carol F. SCD 6 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 We only use goat, but we use goat cheddar. It melts nicely. You can use cheddar cow cheese. If you want it to look more like a " regular " pizza, get the cheddar that hasn't had the annatto added. (It will be the same color as mozzerella without the coloring.) Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 We only use goat, but we use goat cheddar. It melts nicely. You can use cheddar cow cheese. If you want it to look more like a " regular " pizza, get the cheddar that hasn't had the annatto added. (It will be the same color as mozzerella without the coloring.) Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
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