But the essential part is to use at least 4 ounces of mozzarella in your blend. From time-to-time I will add a little Romano, Asiago or Fontina into the mix. I shred them and add them to the recipe in place of the cheese blend. Now I use 4 ounces mozzarella and 4 ounces provolone (or 8 ounces mozzarella). I do not use pre-shredded cheese as much as I used to.
