prd6bc7fe09 8f81 4d10 b20c 99d42913327b

About Italian Pizza Cheese

Here is a nice bit of information on Italian Pizza Cheese. When making pizza you should try them all in any combination. They add great flavors and really make the difference for great gourmet pizza.
 Fontina cheese For Great Pizza
Fontina Cheese
FONTINA D’AOSTA

Region of Origin: Parma, Reggio Emilia, Modena, and Bologna in Emilia-Romagna; and Mantova in Lomardy. Type of milk: Cow

Aged: 3 months or longer Notes: Perfumy, fruity, and brazen—this is the Italian answer to gruyere. Fontina d’Aosta is made from the raw, fresh milk from a single milking of Valdostana cows in the Valle d’Aosta, in the Italian Alps. These 20-ish-pound wheels are firm and supple. Real, DOC-protected fontina’s flavors are a grand symphony of fruits and nuts and herbs.

 

PARMIGIANO-REGGIANO

Region of Origin: Emilia-Romagna

Type of milk: Cow

Aged: About 2 years

Notes: An enormously flavorful, important cheese. Law dictates that Parmigiano-Reggiano can be made only between April and November so that the cow’s graze on fresh, verdant pastures rather than dry hay. The milk, and thus the cheese, adopts a remarkable complexity of flavors—at once spicy, salty, briny, black walnutty, and lavishly piquant. Will melt in your mouth and tingle your tongue, or make the flavors in your cooking sing. Serve: On top of Pizza when cooking or as finish great on pasta, risotto, eggs, veggies, meat dishes, salads, soups. Break out a big, bad Italian red: Barbaresco, Barbera, Barolo, Brunello, Chianti, etc.

r buffalo mozzarella on pizza
Buffalo Mozzarella On Pizza
 Buffalo mozzarella
Buffalo mozzarella!
MOZZARELLA DI BUFALA

Region of Origin: The area south and west of Naples

Type of milk: Water buffalo

Aged: As little as possible. Best the same day it’s made, or a day or two after. Most imported Buffalo Cheese is frozen but still great!

Notes: Water buffalo give this singular cheese an exceptional depth of flavor and sweetness. Moist, sweet, tender, meltingly soft, buttery, milky, and totally unique. The pull-apart texture echoes how it’s made: mozzarella is a spun cheese or pasta,https://en.wikipedia.org/wiki/Pasta_filata  usually by hand.

Serve: Great For Neopolitan style pizza This is what The Neopolitan Pizza Gurus consider to be Italian Pizza Cheese. It has some water so don’t use too much. You can let the cheese drain for a while before you use it on pizza. It also makes a great mozzarella, tomato, Region basic salad. Use some  EVOO, flaky salt, and a grind of black pepper and a drizzle of balsamic ! ..

 Provolone cheese
Provolone Cheese
Po is The region of Origin: Basilicata, in Southern Italy, but now provolone is made and enjoyed throughout the country, in different shapes and styles. Type of cow milk: C Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and  Veneto

Aged: Varies greatly from a few months to over a year. More age means sharper, more intense flavor.

 

Serve:  Makes a great pizza by itself or combined with shredded American mozzarella. Its stingy and melts beautifully. A great sandwich cheese with broccoli rabe, or roast pork, or meatballs. Melt in omelets. Or serve with a cold beer and a bowl of olives.

Asiago
ASIAGO

The region of Origin: From the Po Valley to the Alpine pastures between the Asiago Plateau and the Trentino’s highlands.

Type of milk: Cow

Aged: From a few weeks (fresco) to nearly a year (Vecchio).

Notes: This is a cheese that goes down easy: mild, lactic, supple. Young asiago is springy and soft; with age, the texture changes to hard-as-Parmesan. The flavors intensify in the aged varieties but never become sharp or biting.

Serve: A perfect Pizza Flavor booster we love to grate this cheese on put just a pinch on all the pizza we make. It’s also a perfect munching cheese, especially with salami, good bread, and an amber ale. Fresco is best for sandwiches and salads; aged asiago is great grated and strewn on pasta, salads, and grains and Pizza!

Robiola Piemonte
ROBIOLA PIEMONTE

Region of Origin: Piedmont

Type of milk: Robiola is the generic name for fresh, snowy cheeses from Piedmont made with cow, goat, or sheep’s milk; or often a combination of the three.

Aged: About a week

Notes: Moist, tangy, rindless, with a just-about-to-melt ice cream texture. This is a really lovely family of cheese–Italy’s answer to a triple-crème. The cream is often added, and the flavor is usually creamy, soft, and sweet. I like Robiola Bosina, made with the “due latte” of sheep and cow’s milk; and also Robiola Rocchetta, made from all three kinds of milk and relentlessly dense and lush.Serve: With a glass of Prosecco, or a salad pizza!

So make great pizza and discover all types of Italian Pizza Cheese !!

Italian Cheese, Pizza


Backyard Brick Ovens

We are the brick oven experts. Our team of artisans and World Champion pizza makers have been building and designing custom wood fired and gas brick ovens worldwide for over 20 years. We have Combined Modern Technology and Old World Tradition to Produce The World’s Best Ovens! Complete Consulting on All Pizza Concepts, Pizza School Taught by world Champion Pizza Makers) Test Kitchens.

Find Out Why Customers Love Our

Brick Ovens

  • Can't start to say how appreciative we are with the excellent customer service we received. Scott was excellent in all aspects of our transaction from start to finish from responding to emails, texts and phones calls, answering all our questions and following up with the final delivery just takes it over the top. Thank you again for all your help

    Frank Gaudio Avatar Frank Gaudio
  • We purchased the Grande XL two years ago. The oven is very well designed and built to last. It takes about 45 Min to get it really hot. We have cooked well over 100 Pizzas and they turn out great. Very fun family activity and our neighbors love it as well. Customer Service from Scott is excellent. Thank you.

    Bavarian Dad Avatar Bavarian Dad
  • A big thank you to scot and his team! We were in the market for a pizza oven upgrade . After looking around for a few months I stumbled onto scots company, picked up the phone dialed the number and spoke to scot, he is very passionate about his company and customer service, after we spoke I had no doubt I wanted to purchase an oven from him. Upon arrival I was really surprised how sturdy the build is! Well insulated to retain heat for hours, and really pleasing to the eye. Overall my experience with the oven and scot has been nothing short of pleasant.

    Sergio Hernandez Avatar Sergio Hernandez
  • I have the extra-large Neapolitan oven and I am pleased with the quality of the oven. It is well built and very heavy, I had to make a hoist to get it onto the cart. I cooked 10 pizzas and 2 loaves of bread on the first day that I used the oven and got great reviews from my family and friends. I am looking forward to cooking different types of recipes in the oven. Scott was great to work with, I highly recommend Back Yard Brick Ovens to anyone looking for a wood fired oven.

    Michael Zammit Avatar Michael Zammit
  • If you were ever interested in making the best pizza you ever had in your own yard look no further. Great quality oven at a reasonable price and the customer service is second to none. Even though it's not actually in the house I still consider it my very favorite kitchen tool. My neighbors love me! Stop thinking about it and buy one!!

    tana41 Avatar tana41

Our Offices

20 Northfield Ave
Edison, NJ 08837

Pick up only
Call for appointment

Copyright 2024 Backyard Brick Ovens

Tap to call! 888 421 8802