Comments by "Classical LP Vault" (@classicallpvault8251) on "The best cheese for pizza" video.

  1. What I do, get the cheapest traditional (the stringy rolled together stuff) mozzarella you can find, shred it, and add to that a square inch of (slightly frozen - and grated) Danablue (basically a really good Danish Gorgonzola knockoff) or other blue cheese. It'll be creamy but also have a hint of pungency and the mold in the blue cheese will act as an umami-based flavour enhancer for the Mozzarella, like glutamate or fish sauce does in various East Asian cuisines.
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