Okay guys - I am going to make the pizza featured on the back cover of Cooking Light this month. I am not too sure I can find Kasseri cheese locally without burning up a whole tank of gas. Does anybody know of a good substitute? I know provolone will work, but I kind of like the idea of using goats milk cheese. My first goat cheese pizza was at the Boat Bar from the back of the pizza van and it was wonderful.

Thanks, Pam (less than 2 months to go!)