Comment on Where will it stop ?

• fuckwit_mcbumcrumble@lemmy.dbzer0.com ⁨2⁩ ⁨days⁩ ago

  Feta and goat cheeses are also white, but I doubt they go on pizza.

  You thought wrong.

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  • lurch@sh.itjust.works ⁨2⁩ ⁨days⁩ ago

    🤯

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• nogooduser@lemmy.world ⁨2⁩ ⁨days⁩ ago

  Goat’s cheese and caramelised red onion is a good topping. The goat’s cheese doesn’t replace the mozzarella though.

  I’m not sure that Wensleydale would work though.

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• glimse@lemmy.world ⁨2⁩ ⁨days⁩ ago

  I’ve never heard anyone call mozzarella “white cheese” - the only ones I’m aware of are white versions of non-white cheeses like White Cheddar which is just an undyed cheddar that’s usually aged longer for a stronger taste. Dying cheddar isn’t exclusive to the US so I’m curious if you have a different way to differentiate the two.

  If you hear someone say “white cheese,” they’re probably just describing it because they don’t know the name

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  • lurch@sh.itjust.works ⁨2⁩ ⁨days⁩ ago

    I didn’t even know there is undyed cheddar. Cheddar is a bit looked down on in my region, as we have very good local cheeses as well as imports from our EU neighbours. I’ve heard americans call Stilton and Gorgonzola “blue cheese”. It’s very confusing; they are different in many ways.

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    • glimse@lemmy.world ⁨2⁩ ⁨days⁩ ago

      You gotta remember that a lot of these cheeses have those silly PDO restrictions and a lot of our cheese is made domestically (and made quite well! don’t let the ultraprocessed “American Cheese” be your gauge)

      So gargonzola is gargonzola, but the exact process done here can’t use the name.

      “Blue cheese” is a general term for moldy cheeses - but that’s true elsewhere in the world! I believe it comes from France, Bleu de Gaux? Geaux? Something like that lol

      Source: purely anecdotal if I’m being honest - but I’ve been surrounded by cheese my whole life (Midwestern)

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• orbituary@lemmy.dbzer0.com ⁨2⁩ ⁨days⁩ ago

  Likely mozzarella or another non-aged cheese with higher fat and hydration for melty goodness. I haven’t been there in years, so, I’m not going to guess what ingredient they’re using.

  But go on some more.

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