I am writing an article for PMQ about cheeses and wanted to get your input. Since cheese has so many applications in a pizzeria, I wanted to know, how do you use cheeses for menu items other than pizza? I.e., what are some of your menu items that incorporate cheeses? How many kinds of cheeses do you typically keep on hand at your pizzeria? Do you ever try incorporating new cheeses into the menu? Why or why not? How would you select a new cheese to stock? Basically, I want to know how you use cheeses in desserts, appetizers, sandwiches, etc. Please send your feedback by Monday, May 10, to [email protected], and don’t forget to include your full name, title, pizzeria name, city and state. Thanks for sharing your expertise!
Tracy Morin
Managing Editor, PMQ Pizza Magazine
[email protected]
Tracy Morin
Managing Editor, PMQ Pizza Magazine
[email protected]
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