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Originally Posted by mark46th
I have seen two references to Muenster cheese on pizza in this thread. Any particular reason or just what is available?
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I haven't found any decent mozzarella here so I checked cheeses on a pizza forum and a lot of them use it either alone or mixed of other cheeses including mozz. It has a nice buttery flavor, melts nicely, and sets up well after it comes out of the oven. This adds a bit of "tooth" when biting into it. It also adds a slight orangy color to the non-toasted parts.
I've used non-smoked provolone, also, and like it as well. Neither are much of a departure from mozzarella.
ETA: I think Papa John's or Little Caesar's uses it on their pies, too.
Pat