We’ve mixed together Mozzarella, Cheddar, and a pinch of Parmesan to create the perfect blend of cheeses that melts and stretches to perfection, without going oily, ensuring delicious authentic pizza every time.
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Queso Panela, also called queso canasta or queso de la canasta (basket cheese), is a Mexican cottage cheese made from pasteurised cow’s milk. This white, fresh and smooth cheese is similar to Indian paneer.
There are a number of cheese varieties we have used in our recipes or referenced in our world cuisine pages. The listed cheeses have information, availability, substitutes and nutritional information.
Gouda is a Dutch yellow cheese made from cow’s milk. It is named after the city of Gouda in the Netherlands. One of the most popular cheeses worldwide, the name is used today as a general term for a variety of similar cheese produced in the traditional Dutch manner, as well as the Dutch original.
Asiago cheese is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Use Asiago in salads, or with pastas and vegetables. This cheese is easy to find in most large grocery stores or cheese shops.
Like most Swiss mountain cheeses, Appenzeller can vary from flowery to spicy and tangy (the older versions). Tangy flavor is a characteristic of a washed-rind cheese. There is a good balance between sweet and salty. It has a dense, firm but smooth texture. Overall a delicious taste experienc
Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow’s milk, and has a sweet taste. Its name translates from Italian to ‘sweet milk’ in English.
Gruyere is a traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours – at first fruity, later becomes more earthy and nutty.
Iberico cheese is a popular blended milk cheese in Spain. In compliance with the established milk proportions for this cheese set by the Spanish Cheese and Butter Manufactures Association in 1987, Iberico cheeses must contain a minimum of 50% cow milk, 30% goat milk and 10% sheep’s milk.