The 3 Best Cheeses to Use on Pizza

August 3rd, 2010

What does a cow, a sheep, and a buffalo have in common? A pie!

If you have always been partial to white pizzas like myself, then you will agree that the perfect combination of the different cheeses melting on the pie can definitely make any tomato sauce devotee a believer in the power of the white sauce. The interesting thing about white pizzas however, is not the pie itself, but the union of the cheeses – usually an impressive trio of Due Latte, Fontina, and Buffala Mozzarella.

Pizza has become a staple in every home. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. With such fast paced lives, being able to order pizza on the way home or while waiting for your kids to come home from school is the next best thing to water heaters.

Ask any chef, and you will get the same answer – the not-so-secret ingredient that makes pizza a pizza is the cheese.

Have you ever asked yourself how your favorite pizza would taste like if there was no cheese? Perhaps something close to tomato sauce on flatbread, yes?

Choosing the right cheese for your pizza is as important as making sure that the oven is heated at the right temperature. So in order for you to have only the best tasting pizza possible, make sure that you use only the best cheeses for your pizza.

Fontina (cow’s milk cheese)
Fontina cheese is a kind of Italian cheese that can both have semisoft and firm texture, depending on where it was made and how long it was aged. Its flavor can also vary, from mild and creamy flavors to intense and pungent ones. Fontina cheese is very popular in several Italian dishes.

All Fontina cheeses must be made from cow’s milk. The milk has to be raw, and be as fresh as possible. And because it melts extremely well without ruining its toothsome taste, it is a must in every pizza.

Due Latte or Robiola (sheep’s milk cheese)
Robiola Due Latte comes from the south of Alba in Northern Italy. Although Due Latte cheese are made today using a fine blend of cow’s and sheep’s milk, traditionally Due Latte cheese is made from unpasteurized sheep milk.
Due Latte cheese is neither salty nor intense. It is creamy and mild, complimenting the incredible milky tone set by the other cheeses.

Buffala Mozzarella (buffalo’s milk cheese)
Buffala Mozzarella cheese will fill that intended spot of mozzarella in every pizza, while adding a more milky taste that cow’s milk mozzarella cheese sometimes lacks. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. It is richer and is sweeter than cow mozzarella too!

The Due Latte, Fontina, and Buffala Mozzarella are the three best cheeses to use in your pizza. Perhaps they are all melt well, or perhaps they have varying fat content that creates a perfect balance. Either way, the combination of these three cheeses on a pizza is just plain heaven.

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Parmigiano Reggiano: Beyond Spaghetti

July 27th, 2010

I don’t know about you, but my childhood memory of parmesan cheese is still very vivid. It was a Thursday, and it came pre-grated in a green cardboard cylinder. It sat in the fridge for a couple of weeks until my mom finally opened it and made spaghetti. It’s okay, admit it. You first parmesan cheese encounter was something like that, too. But I, and America, have grown up. No longer are gourmet ships restricted to the biggest cities while Italian restaurants now serve other regional dishes and not just the classics. Since we are used to tasting different things, new things, and making discriminating choices, it is time that we take a closer look at Parmigiano Reggiano, a kind of cheese that is light years ahead of parmesan cheese.

Parmigiano Reggiano is a medium-fat cheese that is made from partly skimmed and unpasteurized cow’s milk. It was initially made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, among other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano is naturally prepared, and no chemical preservatives or artificial additives are used. The Parmigiano Reggiano, like fine wine, is a living product, capable of maturing and evolving in flavor.

The Parmigiano Reggiano cheese is a time-tested cheese, although complex, it is still perfect served on its own. Simply break off small chunks, make paper thin silvers or cut it into bite size slices, and you are ready to serve! But since everyone just loves the Parmigiano Reggiano, you can also pair it with a never ending list of other flavors that will highlight its subtle bite and sweetness.

An essential part of any Italian athlete’s post-workout diet, the Parmigiano Reggiano cheese is also a great source of protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But the most interesting thing about the Parmigiano Reggiano cheese is the traditional way of opening, more appropriately called “cracking”, its huge wheel.

In case you have never seen a Parmigiano Reggiano cut open and wonders how these cutters were able to cut into such ragged and craggy wedges, well you will be surprised if I tell you that those wedges are there on purpose. Some people consider breaking into a 24-month old wheel of Parmigiano Reggiano like “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano cheese wheel makes use of a set of official tools – five different types of knives – in order to make sure that the internal crystalline structure and crumbly texture is preserved and left intact.

Carefully crafted by artisans, each wheel of the Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and sound judgment – the maker decides every stage of production with his fingertips. More than just a pasta ingredient, the Parmigiano Reggiano is a product of an intimate endeavor. So don’t stop grating.

Get the Parmigiano Reggiano cheese today!

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Gruyere Cheese: The High Quality Cheese

July 22nd, 2010

Making cheese has never been an easily regulated, scientific process. Quality cheese is often the sign of an experienced, and perhaps a very lucky cheese maker determined to make flavorful cheese. Although following analytical tests of cheese characteristics may produce a good cheese, traditional cheese making has always been an endeavor of luck.

Developing a certain set of standards for cheese can be difficult because every kind has its own distinct range of characteristics, and a cheese that fairs too far from this range will taste bad and be inferior. For example, a good soft blue cheese is high in moisture and high in pH, but cheddar is not.

Regulations exist in order to assure the consumer that the cheese he will purchase is authentic. France, one of the pioneers in making natural cheeses, started granting certain regions monopolies on the production of certain kinds of cheeses. And because cheese is made for human consumption, extreme care is taken to make sure that the raw materials are of the highest quality, all the more if the cheese is intended for export – it must meet particularly stringent quality control standards.

The Appellation of Controlled Origin or  appellation d’origine controlee is a label that indicates that an agricultural product is from a specific region, maintaining a certain set of standards local to that region. Consequently, food from a certain region must also be produced in a particular way in order to qualify for an appellation of controlled origin – there are national inspectors that visit and make sure that food producers comply with the given standards.

Not all products bear the appellation of controlled origin label. Qualifying for such a label means that the government feels that the raw materials from which the food is made is of high production quality. This label has been established so that consumers will be assured that the foods they buy are not cheap counterfeit of knockoff versions.

Cheeses and wines are most often labeled with an appellation of controlled origin, and one particular type of cheese that bears this distinct mark is the Gruyere cheese. Gruyere cheese is a creamy, pale cheese with small holes and a slightly granular texture. Unlike other Swiss cheese, the holes of the Gruyere cheese rarely gets bigger than the size of a pea, with the holes widely dispersed within the cheese. Its flavor is very different from other Swiss cheeses, but is not too strong or overpowering. That is why, the Gruyere cheese makes a great complement to quiches, soups, salads, and pastas. You can have it sliced or grated, depending on your desired effect.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. You would not want to serve your guests run of the mill cheese, right?. So check for the appellation of controlled origin seal. Order Gruyere cheese today!

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Emmentaler Cheese: Cheesy Meals Cut Tooth Decay

July 15th, 2010

Mice spoiling themselves with cheese could actually cause them a healthier dental life, according to research. Scientists say that if humans were to follow the dietary plan of these little fellas, we might actually win the never-ending battle against tooth decay.

Cheese is known to be a very rich source of calcium. It helps in the building up of strong bones and teeth as well as in the prevention of osteoporosis. Research has also found that certain kinds of cheese actually help reduce the risk of dental problems. That is why health professionals are recommending that we should eat cheese immediately after meals or as a between meal snack in order to reduce the risk of dental caries. These kinds of cheese include Cheddar, Blue, Monterey Jack, and processed American. But among all the kinds of cheeses, Swiss cheese has the highest calcium content of all.

A classic Swiss cheese is the Emmentaler cheese, a creamy cheese made in Switzerland for centuries. You can easily identify an Emmentaler cheese because it has deep holes and pockmarks. It is slightly salty and has a strong rind. When ready, the wheels of Emmentaler cheese usually weigh more than 150 pounds. It is carefully monitored to make sure that the cheese maintains the high quality associated with Emmentaler cheese. And since the Emmentaler cheese is considered as the oldest among all types of Swiss cheese, a lot of its consumers believe it well worth the additional cost in the market.

The color of the Emmentaler cheese ranges from pale cream to yellow. Many of them reach about the size of a walnut, while some are small in size. The cheese itself is a bit salty, creamy and mild in flavor with a tinge of acidic notes in the mouth. But because the Emmentaler is generally mild, it can complement any other taste and can be found in different recipes all over the world.

Emmentaler cheese is ideal for fruit plates and a wide variety of wines. On top of that, it often plays a major role in quiches and fondue as well. This cheese also melts really well, which makes it very handy for recipes like grilled cheese sandwiches, tuna melts, and other culinary situations where a well melted, mild cheese is preferred. Aside from that, the Emmentaler cheese is also an excellent way of giving your kids a healthy treat – its mild flavor will make your kids love it for sure, giving them the dose of calcium that they need.

Usually, people avoid cheese because it is generally considered as fattening. Even moms sometimes discourage their kids to eat cheese in the fear of making their kids obese. However, you can still eat cheese, savor its taste and still remain healthy. When you choose the right kind of cheese, you can be safe from the fat and that extra weight.

With Emmentaler cheese, you might just do your teeth a favor. So go and get Emmentaler cheese today and say goodbye to tooth decay!

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Bucheron Cheese: The Unique Goat Cheese

July 10th, 2010

There is an old saying that goes “age doesn’t matter, unless you’re a cheese”. Beyond its attempt to be funny, there is actually a certain truth behind such saying. Aging in cheese, sometimes called ripening, is the most important part in making cheese.

By letting the cheese to rest in carefully controlled conditions, they are able to develop the look, the texture, the flavor and even the aroma properties that make them unique. With aging, the bloom blossoms on Camembert, the holes magically turns into Swiss, and the veins burst through Gorgonzola.

As a cheese ripens, microbes and enzymes develop inside, breaking down the proteins and the milk fat into several complex combinations of amino acids, amines and fatty acids. In the end, these processes enrich the texture of the cheese as well as intensify its flavor.

In order to have their own unique characteristics, most cheeses are aged between the periods of two weeks to two or more years. In principle, the longer the cheese is aged, the firmer, sharper and more distinctive its taste and texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for instance, are allowed to ripen for 24 to 36 months and thus its interesting nutty-fruity taste and its hard, gritty texture. The mildest cheeses such as ricotta, and cream and cottage, are eaten fresh right away and are not ripened at all.

However, some cheeses are ripened mid-range – often termed as semi-aged cheese – for about 5 to 10 weeks. And one of the best tasting semi-aged cheeses available in the market today is the Bucheron cheese.

Bucheron cheese is made from pure goat’s milk, originally a native of Loire Valley in France. Widely available and absolutely tasty, the Bucheron makes a perfect ingredient for a salad or sandwich. It has a soft, creamy center almost the same in texture to a typical chevre (goat’s cheese), but typical this cheese is not.

What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Surrounding its creamy center is a ring of a much harder, tangier cheese that tickles your taste buds with a pretty sharpness and complexity that will surely out your typical chevre to shame.

Its interesting characteristic – the layer of gooey cheese around the large chalky core and a thin bloomy layer of mold similar to brie cheese – is due to its youth. Softly ripened cheeses age from the outside in, thus explaining its interesting center.

Thanks to the natural magic of mold, you get two cheeses in one block: a creamy, mushroomy center with a dry and clay-like and mildly tangy fresh goat milk cheese at the crust. Go ahead and try Bucheron cheese today! Pair it with Bordeaux’s or any dry whites and sink slowly into heaven.

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