Anonymous wrote:This is the “my kids don’t like parm” poster, right? It sounds like pizza may not be for your family.
Anonymous wrote:Most pizza places use parm. I've never heard of anyone with a parmesan aversion.
Anonymous wrote:This is the “my kids don’t like parm” poster, right? It sounds like pizza may not be for your family.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Melted parm smells very pungent compared to mild mozzarella and Wisconsin brick cheese used on basic pizza pies.
If there's a place that uses Wisconsin brick cheese (which I assume is cheddar) on pizza, I need to know so I can avoid it at all costs.
Also, either you have world's most sensitive sniffer, or you misunderstand the definition of "pungent." I know which choice I'm betting on.
Brick cheese is just a super mild melty white cheese. It's not fake American cheese. It's closer to mozzarella.
Anonymous wrote:Anonymous wrote:Melted parm smells very pungent compared to mild mozzarella and Wisconsin brick cheese used on basic pizza pies.
If there's a place that uses Wisconsin brick cheese (which I assume is cheddar) on pizza, I need to know so I can avoid it at all costs.
Also, either you have world's most sensitive sniffer, or you misunderstand the definition of "pungent." I know which choice I'm betting on.
Anonymous wrote:Anonymous wrote:Melted parm smells very pungent compared to mild mozzarella and Wisconsin brick cheese used on basic pizza pies.
If there's a place that uses Wisconsin brick cheese (which I assume is cheddar) on pizza, I need to know so I can avoid it at all costs.
Also, either you have world's most sensitive sniffer, or you misunderstand the definition of "pungent." I know which choice I'm betting on.
Anonymous wrote:Melted parm smells very pungent compared to mild mozzarella and Wisconsin brick cheese used on basic pizza pies.