It’s always fascinating to me how Americans name cheeses by color. I guess white is mozarella? Feta and goat cheeses are also white, but I doubt they go on pizza.
I’ve never heard anyone call mozzarella “white cheese” - the only ones I’m aware of are white versions of non-white cheeses like White Cheddar which is just an undyed cheddar that’s usually aged longer for a stronger taste. Dying cheddar isn’t exclusive to the US so I’m curious if you have a different way to differentiate the two.
If you hear someone say “white cheese,” they’re probably just describing it because they don’t know the name
I didn’t even know there is undyed cheddar. Cheddar is a bit looked down on in my region, as we have very good local cheeses as well as imports from our EU neighbours. I’ve heard americans call Stilton and Gorgonzola “blue cheese”. It’s very confusing; they are different in many ways.
You gotta remember that a lot of these cheeses have those silly PDO restrictions and a lot of our cheese is made domestically (and made quite well! don’t let the ultraprocessed “American Cheese” be your gauge)
So gargonzola is gargonzola, but the exact process done here can’t use the name.
“Blue cheese” is a general term for moldy cheeses - but that’s true elsewhere in the world! I believe it comes from France, Bleu de Gaux? Geaux? Something like that lol
Source: purely anecdotal if I’m being honest - but I’ve been surrounded by cheese my whole life (Midwestern)
Likely mozzarella or another non-aged cheese with higher fat and hydration for melty goodness. I haven’t been there in years, so, I’m not going to guess what ingredient they’re using.
Goat cheese and feta are fine on pizza, but it’s prepared differently. They’re nice with olive oil and no or low sauce, cured meats, dates, and something to offset and counter the saltiness.
Pickle pizza is my favorite. No joke.
Salty, cheesy, savory. If any of you animals live in Tampa Bay, the New World Brewery sells an amazing one with white cheese.
It’s always fascinating to me how Americans name cheeses by color. I guess white is mozarella? Feta and goat cheeses are also white, but I doubt they go on pizza.
You thought wrong.
🤯
Goat’s cheese and caramelised red onion is a good topping. The goat’s cheese doesn’t replace the mozzarella though.
I’m not sure that Wensleydale would work though.
I’ve never heard anyone call mozzarella “white cheese” - the only ones I’m aware of are white versions of non-white cheeses like White Cheddar which is just an undyed cheddar that’s usually aged longer for a stronger taste. Dying cheddar isn’t exclusive to the US so I’m curious if you have a different way to differentiate the two.
If you hear someone say “white cheese,” they’re probably just describing it because they don’t know the name
I didn’t even know there is undyed cheddar. Cheddar is a bit looked down on in my region, as we have very good local cheeses as well as imports from our EU neighbours. I’ve heard americans call Stilton and Gorgonzola “blue cheese”. It’s very confusing; they are different in many ways.
You gotta remember that a lot of these cheeses have those silly PDO restrictions and a lot of our cheese is made domestically (and made quite well! don’t let the ultraprocessed “American Cheese” be your gauge)
So gargonzola is gargonzola, but the exact process done here can’t use the name.
“Blue cheese” is a general term for moldy cheeses - but that’s true elsewhere in the world! I believe it comes from France, Bleu de Gaux? Geaux? Something like that lol
Source: purely anecdotal if I’m being honest - but I’ve been surrounded by cheese my whole life (Midwestern)
Cheddar cheese is best cheese. The people in your region are weird.
Likely mozzarella or another non-aged cheese with higher fat and hydration for melty goodness. I haven’t been there in years, so, I’m not going to guess what ingredient they’re using.
Goat cheese and feta are fine on pizza, but it’s prepared differently. They’re nice with olive oil and no or low sauce, cured meats, dates, and something to offset and counter the saltiness.
But go on some more.