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.
