Mc5 (v) Recipe

Grate or shred all cheeses: shred the whole milk mozzarella, fontina, and provolone on the coarse side of a grater; finely grate the asiago and parmesan. If your mozzarella is very wet, pat it lightly with paper towel to remove excess moisture so the blend won’t become watery when melted.

Combine cheeses in a large bowl: add the shredded mozzarella, fontina, provolone, and the grated asiago and parmesan to a bowl. Toss gently with your hands or a spoon until evenly mixed. Aim for a uniform distribution so each bite has a balance of all five cheeses.

Adjust texture for melting (optional): if you want a slightly creamier melt, fold in the asiago and parmesan last and break up any large clumps of mozzarella so the cheeses meld evenly during cooking.

Season

Sprinkle the salt, pepper, and (if using) garlic powder and dried oregano over the cheese blend. Toss lightly to distribute seasonings evenly. Taste a small pinch to ensure balance; asiago and parmesan add saltiness so keep added salt minimal.

Use

This five-cheese blend is designed for topping a single 12–14 inch pizza, filling manicotti or stuffed shells for 4 people, or melting into a casserole. For pizza: spread an even layer of the cheese blend over prepared pizza sauce and dough. For stuffed pasta: stuff the prepared pasta shells or roll manicotti and top with a light sprinkle of extra parmesan.

Bake / Melt

To achieve a smooth, golden melt: bake at 475°F (245°C) for 8–12 minutes on a preheated pizza stone or steel (slightly longer for casseroles—20–30 minutes at 375°F/190°C) until the cheeses are bubbly and starting to brown. For stuffed pasta, cover with foil for the first 15 minutes then uncover to brown for 5–10 minutes.

Finish

When out of the oven, optionally drizzle the finished item with 1 tsp extra-virgin olive oil and a light dusting of additional grated parmesan. Let rest 2–3 minutes to settle before slicing or serving.