Do you know what a cow, a sheep, and a buffalo have in common? No, not their number of legs. But, a pie.

If you are also crazy over white sauce piazzas, then you will agree that the mere thought of melting cheese on a pizza can turn any tomato sauce devotee into a white sauce fanatic in no time. But the interesting about white pizzas is that, it is the cheese that makes it tastier and not the pie itself usually a hefty combination of Due Latte, Fontina, and Buffala Mozzarella.

No home has gone to sleep without experiencing having pizza for dinner. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. The idea of being able to call a delivery on your way home or while waiting for your kids from school is just a relief.

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

Fontina cheese is an Italian cheese that can be semisoft or firm, 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 are made only from cow’s milk. and the milk has to be raw and fresh. It melts really well without ruining its milky flavor, which is why this is a must-have for every pizza. Check out cow’s milk cheese.

Due Latte or Robiola – sheep’s milk cheese

This cheese is from the south of Alba in Northern Italy. Most of the Due Latte cheese sold in grocery stores today is a blend of cow’s and sheep’s milk.

Due Latte cheese is neither salty nor intense. It is creamy and mild, complimenting the incredible milky tone set by the other cheeses. Check out Robiola.

Buffala Mozzarella – cheese from buffalo’s milk

Saying that a pizza should have mozzarella cheese is an understatement. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. On top of that, it is richer and much sweeter too!

The Due Latte, Fontina, and Buffala Mozzarella are the three cheeses that you should use in making a pizza. Perhaps because they all melt well, or perhaps their different tastes compliment each other creating that balance of flavors. But regardless of the reason, having all three cheeses on one single pizza is definitely going to be one mouthwatering experience.

Buy these three cheeses at your favorite gourmet cheese shop.

Tags : Cheese, Cooking, dining, pizza, Recipes

Known as the King of British Cheeses, Stilton Blue Cheese is a mouthwatering cheese that makes a versatile ingredient in several delicious recipes. And because of its rich and strong flavor, it is often paired with a healthy glass of sweet wine.

With one look, you will immediately know that it is Blue Stilton because of its blue-green running veins running across the cheese. Blue cheeses are made from either cow’s, sheep’s or goat’s milk and tend to inspire uniquely strong feelings to connoisseurs. So people either recommend it, or discourage it.

According to the story, blue cheeses like Stilton were actually a product of fate. The story goes that an unfortunate cheese maker left a half-eaten chunk of rye in the cheese caves. And when he returned a few weeks or months later, he found that the mold covering the bread had transplanted itself onto the cheese. The daring cheese maker tasted the cheese infested with mold, and instead of tossing it, blue cheese was born.

This British cheese is creamy and is marbled with rich blue veins, with a rich flavor that fades with traditional aging. It has a sharp after taste that is great for a lot of dishes. Because Stilton cheese is not pressed, it remains crumbly and flaky, making it a perfect ingredient for salads, pastas, and pizzas. Stilton cheese is also served on desert platters, offering a creamy taste that adds to the variety.

Stilton cheese is one of the very few protected origin cheeses that is made from pasteurized milk. The milk is mixed with rennet, for curdling. The milk is then stirred with the mold in, making sure that it is evenly distributed in the cheese. But the fun begins when the Stilton cheese is poked with metal rods at random points, allowing air to get in. The rods are left in the cheese until it begins to grow mold from the bacteria.

Blue Stilton Cheese is usually eaten during Christmas in Britain, where its rich flavor is enjoyed with a glass of fortified wine. There is just a magic that happens in your mouth when you eat a pungent blue mold with salty cheese crystals while chasing it with a delicious Port, with all its sweet and fruity goodness. Blue Stilton’s unique kick offsets the sweet Port, while the wine tones down the strong blue making it less powerful and more tamed to the tongue.

Thanks to serendipity, we can now enjoy a delightful cheese while sipping by the fire during the unseasonably cold winter. Especially ideal for the holidays, Blue Stilton Cheese can definitely warm the cockles of your heart. But if you can’t wait for Christmas, make everyday a holiday by ordering Blue Stilton Cheese today! You can find it at your favorite cheese store.

Tags : Cheese, Cooking, desserts, dining, food

Also known as the King of British Cheeses, Blue Stilton Cheese is highly regarded as a versatile cheese that complements a wide variety of flavor. And because of its rich and strong flavor, it is often paired with a healthy glass of sweet wine.

With one look, you will immediately know that it is Blue Stilton because of its blue-green running veins running across the cheese. It is made from either cow’s milk, sheep’s or goat’s milk and inspires a strong feeling to tasters. So people either hate it or love it.

According to the story, blue cheeses like Stilton were actually a product of fate. According to the story, a hapless cheese maker left a half-eaten hunk of rye in the cheese caves. And when he returned a few weeks or months later, he found that the mold covering the bread had transplanted itself onto the cheese. The brave cheese maker tasted the cheese filled with mold, but instead of tossing it, blue cheese was born.

This British cheese is creamy and is marbled with rich blue veins, with a rich flavor that fades with traditional aging. It is known for having a sharp after taste, which complements many foods as well. Unlike other cheeses, Stilton cheese is not pressed so it remains crumbly and flaky, making it ideal for salads, pastas, and pizzas. Stilton is sometimes found on desert platter with its creamy taste adding to the variety of flavors.

Stilton cheese is one of the very few protected origin cheeses that is made from pasteurized milk. The milk is mixed with rennet, for curdling. Stirring with the mold in with the curds, cheese makers make sure that the mold is evenly distributed in the cheese. The interesting part of making Stilton cheese is this metal rods are inserted at random points all throughout, allowing air to penetrate. The rods remain in the cheese until it begins to grow mold because of the bacteria.

In Britain, Blue Stilton cheese is usually served during Christmas where it is enjoyed with a rich wine. There is just that unexplainable magnificent taste the moment that pungent blue mold and salty cheese crystals meets a delicious Port, with all its sweet and nutty goodness. The unique kick of the Stilton Blue offsets the sweet Port, while the wine disarms the strong blue making it less powerful and more subtle.

If not for that happy accident, we would never be able to experience a delicious cheese by the fire during the cold season. Holidays will be warmer with the Blue Stilton, as it warms the cockles of your heart with every gulp of wine. But if Christmas is just too far off, make everyday a holiday by getting Blue Stilton Cheese today! You can get it at your trusted cheese shop.

Tags : Cheese, Cooking, desserts, dining, food

The process of making cheese is a scientific process that has never been easy to regulate. Good quality cheese is more often that not, a result of sheer luck and a sign of experience from a dedicated cheese maker who wants to produce tasty cheese. Following analytical tests of cheese characteristics may help produce good cheese, but if you are after the good ol’ traditional cheese, pure luck is what you need.

Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or 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, being a great contributor to the production of natural cheeses, has been granting certain regions monopolies on the production of certain types of cheeses. Since cheese is made for human consumption, grate care is taken to ensure the quality of the raw materials used, especially if the cheese is made for export strict standards should be met and satisfied.

The Appellation of Controlled origin or appellation d’origine controlee is a label that means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. Usually, food from a certain region is also produced in such a way that will make it qualify for the appellation label there are national inspectors who make user that the food producers comply with the standards provided.

However, not everything in the market bears the appellation label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers will be assured that the foods they buy are not cheap counterfeit of knockoff versions.

Wines and cheeses are usually the items labeled with an appellation of controlled origin, and one particular type of cheese that has this distinct mark is the Gruyere Cheese. This particular cheese is creamy and pale, with small holes and a slightly granular taste. 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 means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. You can have the Gruyere cheese sliced or great, depending on your mood.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. Next time you host a wine and cheese party, make sure the cheese you serve is not run of the mill. So always check for the appellation of controlled origin seal. Get the Gruyere cheese today!

Check out other stories about Gruyere Cheese.

Tags : Cheese, Cooking, desserts, dining, Recipes

Making cheese has never been an easily regulated, scientific process. Good quality cheese is more often that not, a result of sheer luck and a sign of experience from a dedicated cheese maker who wants to produce tasty cheese. Following analytical tests of cheese characteristics may help produce good cheese, but if you are after the good ol’ traditional cheese, pure luck is what you need.

Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or be inferior. For example, cheddar cheese is low in moisture and pH content, while a good soft blue cheese is the total opposite.

Certain rules are implemented in order to make sure that the consumer will buy only authentic cheeses. France, one of the pioneers in making natural cheeses, started granting certain regions monopolies on the production of certain kinds of cheeses. Since cheese is made for human consumption, grate care is taken to ensure the quality of the raw materials used, especially if the cheese is made for export strict standards should be met and satisfied.

The Appellation of Controlled origin or appellation d’origine controlee is a label that means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. 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.

However, not everything in the market bears the appellation label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers can be sure that the products that they buy are not cheap counterfeits or 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. It is a creamy, pale cheese that has small holes and with a slight granular taste. 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 the Gruyere cheese sliced or great, depending on your mood.

Always look for the cheese that exceeds production and state standards. Of course, serving a run of the mill cheese is a bad idea. So check for the appellation of controlled origin seal. Order Gruyere cheese today!

Read more articles on Gruyere Cheese.

Tags : Cheese, Cooking, desserts, dining, Recipes