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.
substitutes for Kasseri cheese: (white)mild cheddar, colby, caciocavallo, mozzarella, scarmorza or smoked tofu. Mild cheddar and colby (even though are not goat cheese) are the closest to texture and taste.
I used a good mozerella, and I did look for Kasseri and could not find it. I am curious as to how your attempt turned out. Both my husband and I did not think it was that great.
