In Japan, cheese labeling can be quite generic, often listed as "Mixed cheese," typically a blend of Gouda, Cheddar, Mozzarella, and/or Steppen cheese. For making doria, both hard cheese, and meltable cheese are used to achieve different textures and flavors. Originally, the recipe might include a mix of shredded Gouda and Cheddar with hard cheese powder, but Saizeriya's version specifically uses Pecorino cheese, a hard variety, rather than melted cheese. Grated hard cheeses like Pecorino or Parmigiano are crucial for adding a rich, cheesy flavor. For a more authentic Saizeriya-style doria, using hard-grated cheese like Pecorino or Parmigiano is recommended. Pre-grated hard cheeses in Japan are often a mix labeled simply as "powdered cheese." Meltable cheeses such as Gouda, Light Cheddar, Gruyere, Emmental, Mozzarella, or Raclette are suitable for a stringy, melty texture. These are similar to the types used in lasagna, making them good choices for doria as well. Extra meltable cheese can be sprinkled on top for a golden, delicious finish when baked.