can you recommend a good cheese blend that works for you???

Can anyone give me some ideas on the art of blending cheese and the cost associated with it???

Re: can you recommend a good cheese blend that works for you

Key elements to consider in blending cheeses togehter for your pie include:

[] taste/flavor profile
[
] stretch
[] melt characteristics
[
] coverage
[] performance in your oven at your temps and your times: does it oil out or over-brown?
[
] portioning ease (will you use dice/regular shred/feather shred/etc.)
[*] what form to purchase . . . loaf or preshredded/diced

I personally use a 50/50 mozzerella & provolone blend that is feather shredded. Brand I use is Roseli, the USFoods house brand. I like the performance, flavor, and coverage of the cheese. I would jump at the chance for diced, if they offered it, but I don’t buy enough to get special processing yet. Diced is easier to spread, more consistent volume measuring, and leass waste.

I hope this gives agood starting point for your thoughts.

Re: can you recommend a good cheese blend that works for you

thank you nick !