There are over 300 types of cheese! Sounds quite overwhelming, right? Cheeses vary in texture and taste depending on the regional production methods, their ages, and the type of milk used. You can enjoy some cheeses plain as part of an antipasto board or as delicious pizza toppings. Others are amazing when grated over salads …
If you want to dive into the fun of making pizza at home and developing your own specialized recipes, it might seem obvious that you want all fresh ingredients. And most people would agree that pizza is primarily made to showcase three ingredients—crust, sauce, and that delightfully stringy cheese. Contemporary pizza experiments use a variety …
I love pizza. I can have it for an after-hours snack or a proper meal, but never for breakfast or lunch. Pepperoni is my favorite pizza topping, but I also give due attention to the cheese that goes into it. To my mind (and palate), the more layers of cheese on a pizza the better. …
There’s nothing more delicious than a slice of steaming hot pizza with all the fixings. While pizza toppings can vary, most of us enjoy a classic combo of crust, cheese, sauce, and toppings. When we can’t have cheese for dietary or personal reasons, it may feel like we’re missing out on everyone’s favorite Italian food. …
There are a lot of debatable additions that go on top of pizza. Depending on where you are from and your personal preferences, this can be quite a hot-button topic. However, it seems that putting parmesan on pizza is more on the innocent side of the toppings debate. Of course, the easiest and most widely …
Parmigiano-Reggiano is an Italian cheese that is commonly known as parmesan cheese. This cheese is produced from cow’s milk, and it is aged one year or more to develop the perfect taste, and this is exactly why this cheese is slightly on the expensive side. Outside the EU, the name Parmesan is used for the …
Pizza tastes the best when there are two kinds of cheese used in them, the Provolone and the Mozzarella. Both of these add good flavour and contribute to the binding of all the other ingredients on the pizza, but they do have one major problem. It is very difficult to choose between them both. It becomes …