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Old 01-09-2009, 06:27 AM
bjh bjh started this thread
Status: "The joint starts jumpin every night when the sun goes down" (set 19 hours ago)
Location: Memphis - home of the king
23,099 posts, read 19,951,525 times
Reputation: 111229


I am contemplating putting some melted cheese on bread with marinara for lunch and can't decide.

I like mozza in cooked pasta. It can be so ooey-gooey though. Not always a great thing. YOu know the string of melty cheese needs to break at some point. When I was a kid a pizza place that went out of business btw served pizza that, when you took a first bite the entire toppings came off with it. Everytime every slice.

Provolone has a good cheesy fragrance. It reminds me of the French saying that cheese smells like angels' feet.

Which do you prefer, if you have a preference, and why?
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Old 01-09-2009, 06:58 AM
Location: Looking East and hoping!
28,227 posts, read 17,808,471 times
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Wow hard choice I love both-so why not do a little of both!
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Old 01-09-2009, 07:13 AM
Location: Sunny Arizona
622 posts, read 1,399,270 times
Reputation: 503
I love them both, and they're so different and great for different things, and since fresh mozzarella is so different than bagged I almost consider it a different cheese. Fresh mozzarella shines in Insalata Caprese imo, and bagged mozzarella is good for being melted on things. Genoa salami wants provolone. Antipasti also is great with provolone.
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Old 01-09-2009, 07:24 AM
Location: Denver
2,970 posts, read 5,767,272 times
Reputation: 4791
Have both!!
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Old 01-09-2009, 07:46 AM
4,899 posts, read 15,236,564 times
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cant decide. i mean true pizza does not have only 1 kind of cheese--unless you are talking about pizza a piatto, which is mozzarella di buffalo.
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Old 01-09-2009, 09:39 AM
Location: USA
9,718 posts, read 5,283,674 times
Reputation: 31687
I love both. On my pizza I only use fresh tomato sauce and lots of locatelli cheese and fresh basil. If I have fresh mozzarella (not the chewy bag stuff) I will put thin slices on it too. I would never order extra cheese if I'm eating it out. Much to much and overpowering with cheese, IMO.
My favorite provolone cheese is the real strong provolone. I think you have to acquire a taste~smell for it.D
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Old 01-09-2009, 09:44 AM
Location: Yucaipa, California
9,072 posts, read 15,791,607 times
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Try both.
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Old 01-09-2009, 09:46 AM
Location: Somewhere East of Laramie
43,733 posts, read 30,948,265 times
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In my area it's common for delis/sandwich shops to put sauce/mozzarella on a sub roll, bake and call it a pizza sandwich. A little added provolone could only be a +
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Old 01-09-2009, 09:48 AM
Location: Richardson, TX
7,912 posts, read 14,649,280 times
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I'd choose mozzarella if only one, or both.
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Old 01-09-2009, 12:53 PM
Location: Milan - ITALY
2,994 posts, read 3,293,092 times
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mozzarella is great for pizza!
provolone..you ca use it to give a major flavor at your dishes.
We use Parmesan cheese on pasta!
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