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#9872
09/15/2009 08:21 PM
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Joined: Aug 2000
Posts: 538
Traveler
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OP
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Joined: Aug 2000
Posts: 538 |
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!)
PamJ
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Anonymous
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Anonymous
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I was planning on making that same recipe tonight! Did you ever find the cheese or a substitute?
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Joined: Dec 2000
Posts: 43
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Traveler
Joined: Dec 2000
Posts: 43 |
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.
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Joined: Aug 2000
Posts: 538
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Posts: 538 |
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.
PamJ
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