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Reply to "Would you assume a restaurant pizza's "house cheese blend" contains some parmesan cheese? "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I would expect it. Mozzarella, asiago, romano, and parm are standard in blends [/quote] Interesting. Those are "fancy" cheeses, to me. I would expect a normal cheese or pep pizza to just use good mozzarella and/or provolone.[/quote] This are fancy cheeses? I'm dying to know where you grew up because those are basic cheeses. Like, you can buy a pound for $5 at your local Aldi kind of cheeses. Also, I LOL at "normal cheese" [/quote] "Fancy" in the context of a pizza, which is what pizza reviewer Dave Pornoy calls it. Fancy vs traditional. Maybe fancy isn't the right word. Artisanal would work, too. I like premium well-made brick or wood fired pizza but I want it with mild cheese. I don't want weird cheeses and oils drizzled on it.[/quote]
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