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Old 01-09-2009, 06:27 AM
bjh bjh started this thread
Status: "Tuesday, hump day eve" (set 13 hours ago)
 
Location: Memphis - home of the king
23,127 posts, read 20,058,770 times
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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!
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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
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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
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Have both!!
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Old 01-09-2009, 07:46 AM
 
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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 5,298,536 times
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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
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Try both.
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Old 01-09-2009, 09:46 AM
 
Location: Somewhere East of Laramie
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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
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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
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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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