"Julia Altshuler" > ha scritto nel messaggio
. ..
>I agree with the others who said that mozzarella is the correct cheese for
>pizza and that cheddar should go elsewhere. But this leads to a question:
>Why?
>
>
> Blue cheese doesn't go on pizza because the flavor would clash with the
> tartness of the tomato sauce. (I had to get "blues" out of the subject
> line. It was bothering me there.)

There is Gorgonzola pizza but not with tomato sauce.

> If there's nothing intrinsically wrong with flavorwise with putting
> cheddar together with tomato in Mexican cooking, why is it wrong to do so
> on something that's Italian in its long-ago origins?

Because it will taste Tex Mex, so why not make a quesadilla?
>
> Mild cheddar is almost generic in its taste. It isn't strongly anything,
> just creamy and cheesy.
>
>
> How about a thin crusted pizza with tomato sauce, cumin, sour cream,
> cilantro, avocado and mild cheddar?
>
>
> --Lia

I will pass on that one. That stuff would not allow the pizza to cook
properly, anyway.

There are several cheeses used on pizza, but none resemble cheddar.
Stracchino with rucola is my favorite pizza, but there's no tomato involved.

The classic red pizza is best with mozzarella, preferably bufala, but fresh
cow is A-OK.