Extra Cheese Recipe

Extra Cheese Topping

1. 1

   Grate and combine cheeses

   If not pre-shredded, grate the fresh mozzarella, low-moisture mozzarella, cheddar, and optional fontina/Monterey Jack on the medium side of a box grater. Place all shredded and grated cheeses in a large mixing bowl.

2. 2

   Dry and distribute moisture

   Pat the fresh mozzarella lightly with paper towels to remove excess surface moisture. This improves melting and prevents sogginess when adding extra cheese to a base (pizza, pasta, casserole).

3. 3

   Prevent clumping

   Sprinkle the cornstarch over the combined cheeses. Toss gently with clean hands or a spatula until evenly distributed; the cornstarch keeps the shreds from clumping and helps even melting.

4. 4

   Season the mix

   Add the grated Parmesan, dried Italian seasoning, black pepper, and kosher salt to the bowl. Toss gently to incorporate so the flavor is evenly distributed throughout the cheese blend.

5. 5

   Portion for use

   Divide the cheese blend into portions appropriate for your application (for example, 1/2 to 1 cup per 12" pizza, or 3/4 cup per 9x13" casserole portion). If applying to a dish that will bake, spread the cheese evenly over the surface just before baking.

6. 6

   Optional finishing touch

   If desired, lightly drizzle up to 1 teaspoon of extra-virgin olive oil over the top after seeding onto the dish to promote browning and shine. Do not over-oil, as it can cause greasy patches.

7. 7

   Storage

   If not using immediately, store the combined cheese in an airtight container or heavy zip-top bag in the refrigerator for up to 3 days. For longer storage, freeze in a tightly sealed container for up to 1 month; thaw in the refrigerator before using.