On Fri, 15 Feb 2019 12:30:21 -0800 (PST), Cindy Hamilton wrote:

> Granted, I've only had cow's milk fresh mozzarella, but I
> consider it to be the tofu of the cheese world.

I snipped too early and forgot to agree with you on that one. Whole
milk mozzarella is the best of the 3 common ones here (part skim,
fresh, and whole milk), but I still use mostly provolone on my
pizzas, along with a little asiago and peckerino romano. American
meunster is also good on pizza (German meunster is a whole different
thing).

-sw