"Sqwertz" > wrote in message
...
> On Fri, 4 Jan 2008 00:04:37 -0800, Nexis wrote:
>
>> Cheeses:
>> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn Colby
>> (brought
>> home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
>> Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That last one
>> is
>> a mild cheese that the guy at Mona Lisa's told me would be really good for
>> melting.
>
> I use Muenster for my pizzas. Much more flavor than motz or
> provolone.
>
> -sw

I haven't heard of that, but it sounds interesting to me! I love Muenster. My
daughter like Gouda n pizza, as I mentioned in a previous response. I don't like just
mozzarella, because, like you said, it doesn't have a terrific amount of flavor. And
unlike most everyone I know, I am not always fond of the stringy texture.

kimberly