Stringy, elastic, mozzarella cheese is as much a hallmark of pizza as the tomato sauce that is swirled on top of it. The combination of cheese and deep tomato flavor, baked on a bread-like crust is addictive. We adore the combination of cheese and tomatoes so much , in fact, that we eat them every chance we get from omelets for breakfast, quiches and tarts for lunch and grilled cheese sandwiches with tomato soup for supper. No matter how we enjoy cheese and tomatoes, it is important to consider what cheese will be used, where. While mozzarella cheese is ideal for pizza, cheeses that melt smoothly, such as Cheddar, Fontina, Gruyère, Havarti, Monterey Jack or Muenster, is what you’d want to put into a toasted sandwich.
And, for folks who like the taste of cheese and tomatoes in cold salads, a non-melting cheese, such as Feta, for instance, would be the way to go. Farmers markets and home gardens are bulging with vine-ripened tomatoes. Though getting cheese throughout the year is never a problem, the same can’t be said about the availability of locally grown, farm fresh tomatoes. Enjoy them while they’re here and in as many ways, you can.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.