Pizza ... Cheese Tops it All

Besides a crust, cheese is perhaps the one constant in pizza's evolution from a checkered-tablecloth standard to an industry-wide phenomenon. Wonderfully flavorful, gloriously melted cheese makes the pie – regardless of whether it's served in an elegant restaurant or at the corner pizzeria.

Mozzarella is immortalized as a pizza cheese. Its superior melting quality and stretch are characteristics consumers have come to know and expect on pizza. But change is in the air. Budding interest in new and different cheese varieties is infusing the pizza-cheese category with excitement in the form of cheese blends that offer distinctive colors, textures and a whole new world of flavors.

Cheese Blends

Here are some suggested blends to get you started on your own creations. All were prepared with pre-made, uncooked, 12-inch pizza dough. All cheeses were shredded, unless specified otherwise.

White Cheese Pizza with No Sauce

• Wisconsin Muenster, Brie & Blue – The creamy, buttery flavors of Wisconsin Muenster and Brie soften the tang of Blue cheese for a surprisingly mild but full-flavored pizza. Spread 3 oz. Muenster shreds and 3 oz. Brie slices on dough and top with 1 oz. crumbled Blue cheese. Bake until lightly browned.
   
• Wisconsin Brick and Smoked Gouda – The mild, buttery flavor of Brick combined with the earthiness of Smoked Gouda makes for a robust, full-flavored cheese blend. Spread 4 oz. shredded Brick and 3 oz. shredded Smoked Gouda on crust and bake until golden brown.
   
• Wisconsin Fontina and Gruyere – These two classic cheeses combine to make pizza flavors reminiscent of fondue – buttery, nutty and full of flavor. The texture is firm, but the cheeses melt beautifully to a golden brown. For even more flavor, try spreading sautéed or caramelized onions on the crust before topping with cheese. Spread 4 oz. shredded Fontina and 3 oz. shredded Gruyere on crust and bake until golden brown.

Cheese Blends with Tomato Sauce

• Wisconsin Mozzarella & Feta – Greek-style Feta lends Mediterranean flair to pizzas. Feta's slightly salty, tangy and crumbly texture combine well with Mozzarella to make simple but distinctive pizza with bursts of flavor. Top crust with sauce and vegetables (if desired). Sprinkle 5 oz. shredded Mozzarella and 2 oz. crumbled Feta over all. Bake until golden brown.
   
• Wisconsin Monterey Jack & Mild Cheddar – This popular blend browns more quickly and has significantly less stretch than blends made with Mozzarella. The perfect cheeses for Mexican-style pizza, the Monterey Jack/Cheddar blend is ideal for use with salsa and/or refried substituted for traditional tomato sauce. Top crust with sauce and other desired toppings. Sprinkle 4 oz. shredded Monterey Jack and 3 oz. shredded Cheddar over all. Bake until golden brown.
   

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