'cheese' on Serious Eats

Ed's Cosmic Pizza Blab: Cheese

I know I am committing pizza purist heresy here, but I have to have a certain amount of saltiness emanating from the topping of the pizza. That means simple unadorned fiore de latte, or fresh unsalted mozzarella, or even buffalo mozzarella, on their own, unadorned with nothing added, do not cut it for me. So if a pizza is going to have only one kind of cheese as a topping, I prefer high-quality aged, low-moisture, whole milk mozzarella, which has a distinctly salty taste. Pizza police, I know I am going to become a wanted man with this proclamation, but so be it. I can take the heat. More

Poll: Yellow Cheese on Pizza - Way or No Way?

A few new places have popped up in Richmond [Virginia]. One puts cheddar on its quattro formaggi, and the other puts American cheese on its. What's up with that? I'm no pizza purist, but there is just something weird and wrong about yellow cheese on a pizza. I don't know, maybe on a taco pizza? Maybe.

What do Slicers think? » More

The Best Low-Moisture Mozzarella For Pizzas

For wood-fired, kinda soggy-in-the-middle, true Neapolitan pizzas, a high-moisture, freshly made mozzarella (preferrably from water buffalo milk!) is key. But for the vast majority of pizza styles in the U.S.—our beloved New York style, crispy Greek style, bar pies, New Haven apizza, even Chicago deep dish casseroles—low-moisture aged mozzarella is the cheese of choice. Which is the best? More

Glossary: mozzarella

We talk a lot about mozzarella on Slice. And why not? It's the pizza cheese. But just what do we mean when we talk about fresh mozzarella, low-moisture mozzarella, buffalo mozzarella, and fior di latte? More

Poll: Do You Prefer Shredded or Sliced Mozzarella on Your Pizza?

A plain pie from De Lucia's in Raritan, New Jersey. [Photograph: Nick Solares] Says dmcavanagh: You get the look of this pizza when you use shredded cheese. The cheese melts quickly and mixes with the sauce to form the "orange" look. Shredded cheese has more exposed surface area and thus you get a lot of fat released from the cheese during cooking. I prefer to use sliced cheese on pizza, but this look is very common in NY style pies and pizzeria pies in general. Most buy their cheese pre-shredded. Which inspired this week's poll: Do you prefer shredded... More

This Week's Poll Results: Are You Getting Fresh with Me?

And polls have closed. This week's pressing issue: Do You Prefer Fresh or Regular Mozzarella. Looks like an overwhelming majority of us prefer fresh. There was a call for buffalo mozzarella from Gianluca, who also had a lot to say about the news that Italian buffalo mozzarella may be cut with cows' milk. Good insight there from him. And a tip on using fresh, from Pizza Blogger: "How well it's strained determines how much of a 'splat' the homemade stuff is."... More

Scandal: Some Italian Buffalo Mozzarella Found to Contain Cows' Milk

[Photograph: Eustaquio Santimano on Flickr] According to the Associated Press, some of Italy's famed buffalo mozzarella may actually be short on the milk of water buffalo. The agriculture minister there suspended the head of the buffalo-mozzarella-makers trade group. The ministry said about a quarter of the 530 samples of buffalo mozzarella tested by authorities over the course of last year showed traces of cow milk. Some samples were up to 30 percent cow milk, ministry spokesman Giampiero Beltotto. D'oh! Something to think about next time you're at a place that offers buffalo mozzarella on its pies at a premium.... More

Buffalo Mozzarella Dioxin Scare Widens

As you may or may not know, there's a lot of hoo-hah going on about garbage in and around Naples, Italy. The city's dumps were declared full and shut down late last year, and trash was allowed to pile up in the streets, spurring illegal dumping on the outskirts of town. What's this have to do with food, and more specifically, pizza? Well, it's outside of Naples where that prized pizza ingredient, buffalo mozzarella, is made. And now, dioxin, possibly from toxic trash, has been found in some shipments of the cheese. This new story picks up where an earlier... More

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