Randy Chandler
Pizza quattro formaggi, or four-cheese pizza, is a style of pizza in Italian cuisine that is topped with a combination of four types of cheese, usually melted together. While there is no standard set of cheeses used, mozzarella is a fundamental component in most recipes, maintaining humidity during cooking and protecting the other cheeses from the heat of the oven. Gorgonzola is also almost always present, with the remaining two cheeses typically being other local Italian varieties such as fontina and Parmesan, though they may also include pecorino, Grana Padano, taleggio, smoked scamorza, provolone or caciocavallo.
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What You'll Learn
Mozzarella is a fundamental component of four-cheese pizzas
Mozzarella is considered essential to four-cheese pizzas because it maintains humidity during cooking, partially protecting the other cheeses from the strong heat of the oven. It is also the most consistent cheese used in four-cheese pizzas, as it is the default cheese on most pizzas.
While the other three cheeses used in a four-cheese pizza may vary, Gorgonzola is almost always one of them. The remaining two cheeses are typically local varieties that depend on the region, with Fontina and Parmesan being common choices. Other options for the final two cheeses include Pecorino, Grana Padano, Taleggio, Smoked Scamorza, Provolone, or Caciocavallo.
When creating a four-cheese pizza, it is important to balance the flavours and textures of the cheeses. The quattro formaggi usually combines a blue or mature cheese, a soft cheese (such as Emmental or Gruyère), a creamy cheese (such as Robiola or Stracchino), and a hard cheese (such as Parmesan or Pecorino, grated). Experimenting with different cheese ratios is also recommended to find the perfect blend of flavours.
Ultimately, the choice of cheeses for a four-cheese pizza is versatile, and one may use Italian or non-Italian varieties depending on preference. However, the key to a successful quattro formaggi pizza is to ensure a harmonious symphony of flavours.
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Gorgonzola is almost always included
While there is no standard set of cheeses for a four-cheese pizza, mozzarella is almost always included, alongside gorgonzola. This is because mozzarella is the default cheese on most pizzas, and its high-fat content helps to maintain humidity during cooking, protecting the other cheeses from the heat of the oven.
The remaining two cheeses are typically local Italian cheeses, depending on the region. Common examples include fontina and parmesan, but other variants include pecorino, Grana Padano, taleggio, smoked scamorza, provolone, caciocavallo, asiago, ricotta, crescenza, and robiola.
When selecting the four cheeses for a pizza, it is important to consider the balance of flavours. A good four-cheese pizza should have a combination of creamy, sharp, and nutty flavours. In addition to gorgonzola and mozzarella, a blue or mature cheese, a soft cheese (such as emmental or gruyère), or a creamy cheese (such as robiola or stracchino) can be used. A hard cheese, such as parmesan or pecorino (grated), can also add a sharp flavour.
While the traditional four-cheese pizza originates from Italy, some modern interpretations may use non-Italian cheeses, such as edam, emmental, or other blue cheeses.
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Parmesan is a typical inclusion
Mozzarella is the most common cheese used in four-cheese pizzas, as it is the default cheese on most pizzas and helps to maintain humidity during cooking, partially protecting the other cheeses from the strong heat of the oven. Gorgonzola is also almost always included. The remaining two cheeses are usually local varieties, depending on the region. Parmesan is one of the typical choices to complement these three staples.
Other variants of the quattro formaggi include pecorino, Grana Padano, taleggio, smoked scamorza, provolone, or caciocavallo. Some mass-produced pizzas may also use non-Italian cheeses such as edam, emmental, and blue cheese. However, Parmesan is a common choice, as it is a hard cheese that can be grated over the pizza, adding a distinct, sour flavour.
While Parmesan is a typical inclusion in four-cheese pizzas, it is not always one of the four cheeses used. Some recipes may substitute it with a similar hard cheese, such as pecorino romano, which has a tangy flavour. Ultimately, the choice of cheeses depends on the region and the preference of the chef or pizza maker.
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The fourth cheese varies by region
Pizza quattro formaggi, or four-cheese pizza, is a style of pizza that combines four types of cheese, usually melted together, with or without tomato sauce. The choice of cheeses is not random, and they should vary in flavour and texture. A typical four-cheese pizza will include mozzarella, which maintains humidity during cooking, partially protecting the other cheeses from the oven's heat. Gorgonzola is also almost always present. The remaining two cheeses vary by region, with fontina and Parmesan being typical, but other variants include pecorino, Grana Padano, taleggio, smoked scamorza, provolone, caciocavallo, ricotta, crescenza, robiola, asiago, and more.
Mozzarella is the most consistent cheese used on four-cheese pizzas, as it is the default cheese on most pizzas. However, the fourth cheese varies by region and can include a wide range of options. In addition to the cheeses already mentioned, other Italian-style cheeses are often used, such as Romano, or even non-Italian cheeses like edam, emmental, and blue cheese. The fourth cheese could also be a soft cheese like emmental or gruyère, a creamy cheese like robiola or stracchino, or a hard cheese like Parmesan or pecorino.
When creating a four-cheese pizza, it is essential to consider the balance of flavours. The perfect quattro formaggi pizza should have a combination of creamy, sharp, and nutty flavours. Experimenting with different cheese ratios is also encouraged to find the perfect blend of flavours. For example, when making a four-cheese sauce for pasta, you could use a formula of 2 parts gorgonzola, 1 part tallegio, 1 part parmesan, and 1 part ricotta.
While there is no standard recipe for four-cheese pizza, and different brands may use different mixes of cheeses, the fourth cheese is typically chosen to complement the region's local cheeses. This allows for a wide variety of flavour profiles and ensures that each bite of pizza offers a unique taste experience.
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Non-Italian cheeses are sometimes used
While pizza is an Italian dish, and it makes sense to use Italian cheeses, there is no standard when it comes to the four cheeses used on a pizza. The most consistent cheese used is mozzarella, which is the default cheese on most pizzas and serves as the fundamental component in four-cheese pizzas, maintaining humidity during cooking and protecting the other cheeses from the heat of the oven. Gorgonzola is also almost always included. The other two cheeses are usually local Italian cheeses, such as fontina and Parmesan, but can also be pecorino, Grana Padano, taleggio, smoked scamorza, provolone, or caciocavallo. However, some pizzas use non-Italian cheeses such as Edam, Emmental, and blue cheese.
Some other non-Italian cheeses that could be used on a four-cheese pizza include cheddar, gruyere, and emmental. These cheeses could be used in combination with Italian cheeses or with other non-Italian cheeses. For example, a four-cheese pizza could include mozzarella, Parmesan, cheddar, and emmental, or it could include fontina, provolone, Parmesan, and cheddar.
When choosing non-Italian cheeses to use on a four-cheese pizza, it is important to consider the balance of flavours. A good four-cheese pizza should have a mix of creamy, sharp, and nutty flavours. It is also important to choose cheeses that have distinct personalities so that each one can be tasted. In addition, the cheeses should be full-fat or semi-fat to ensure the best flavour and texture.
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Frequently asked questions
There is no standard set of cheeses used on four-cheese pizzas, but the most common are mozzarella, gorgonzola, fontina, and parmesan.
Yes, other cheeses that are often used include pecorino, Grana Padano, taleggio, smoked scamorza, provolone, caciocavallo, asiago, edam, emmental, and blue cheese.
Mozzarella is used on pizza as it maintains humidity during cooking, partially protecting the other cheeses from the strong heat of the oven.
