Patrick Oconnell
Lou Malnati's has been sourcing its mozzarella cheese from the same dairy farm in Wisconsin for over 40 years. The unique flavour and texture of the cheese is vital to the Lou Malnati's pizza recipe. The mozzarella is made with vegetable rennet and is a crucial ingredient in their legendary deep-dish pizza recipe. Lou Malnati's also uses parmesan and romano cheese, which are also made with vegetable rennet.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella |
| Source | A small dairy farm in Wisconsin |
| Duration of Relationship with the Farm | Over 40 years |
| Rennet Used | Vegetable, not animal |
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What You'll Learn
Lou Malnati's uses mozzarella cheese from Wisconsin
Lou Malnati's has stayed true to the original Chicago-style deep-dish pizza recipe that Grandpa Malnati helped create in 1943 at Chicago's first deep-dish pizzeria. The pizza is topped with a fresh tomato sauce made from whole chunks of pear and plum tomatoes, and a sprinkling of cheese and spices. Lou Malnati's uses only the freshest and finest ingredients available, and its commitment to quality and consistency sets it apart. The secret recipe for the flaky, buttery crust and exclusive sausage blend is unmatched in flavour and taste.
The tomato sauce is so crucial to the making of a great Lou Malnati's pizza that each year, a team from Malnati's goes to California and meets personally with the tomato growers. The finest vine-ripened plum tomatoes are then blended and canned exclusively for Lou Malnati's use. The trip is well worth the effort to continue the tradition of being the best deep-dish pizzeria in Chicago.
Lou Malnati's also offers gluten-free deep-dish and thin-crust pizzas that are tested and confirmed to be gluten-free. The crust is made from a blend of rice flour, corn, potato, and tapioca starches, pea fibre, and xanthan gum. The deep-dish pizza dough and pizza sauce do not contain any egg or dairy, as long as buttercrust is not ordered and romano cheese is not sprinkled on top. The salads and pizzas can be prepared vegan if ordered without cheese.
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The cheese is a crucial ingredient in their deep-dish pizza
Lou Malnati's uses mozzarella cheese, which is a crucial ingredient in their deep-dish pizza. They have sourced their mozzarella cheese from the same small dairy farm in Wisconsin for over 40 years. The unique flavour and texture of the cheese are vital to the Lou Malnati's pizza recipe. The cheese is made with vegetable rennet, not animal rennet.
The pizza is made from scratch, flash-frozen, and shipped via UPS on dry ice to preserve its fresh-out-of-the-oven taste. Lou Malnati's has stayed true to the original Chicago-style deep-dish pizza recipe that Grandpa Malnati helped create in 1943 at Chicago's first deep-dish pizzeria. They use only the freshest and finest ingredients available, and their commitment to quality and consistency sets them apart.
The dough is patted out by hand and raised high on the sides of a seasoned deep-dish pizza pan. The true Chicago-style pizza crust is rather thin but sturdy enough to hold the toppings. The secret recipe for the flaky, buttery crust has been passed down for generations and is unmatched in flavour and taste. The tomato sauce is also a key component, and a team from Malnati's meets personally with tomato growers in California each year to ensure the highest quality.
The cheese, however, remains a standout ingredient. The long-standing relationship with the Wisconsin dairy farm and its master cheesemakers has been instrumental in the success of Lou Malnati's deep-dish pizza. The consistent quality and distinctive characteristics of the mozzarella cheese have helped establish and maintain the reputation of Lou Malnati's as one of the best deep-dish pizzerias in Chicago.
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Lou Malnati's has sourced its cheese from the same farm for 40+ years
Lou Malnati's has been sourcing its cheese from the same small dairy farm in Wisconsin for over 40 years. The unique flavour and texture of their cheese is vital to the Lou Malnati's pizza recipe. The cheese is a key ingredient in their legendary deep-dish pizza, which has become a Chicago staple since Grandpa Malnati helped create the original recipe in 1943.
The cheese in question is mozzarella, made with vegetable rennet and described as gooey and tangy. It is a crucial component of the pizza, along with the fresh tomato sauce and the secret recipe for the flaky, buttery crust. The dough is prepared by hand and raised high on the sides of a seasoned deep-dish pizza pan, creating a sturdy base for the generous toppings.
Lou Malnati's commitment to quality and consistency is evident in their long-standing relationship with the Wisconsin dairy farm. Marc Malnati, a representative of the company, has emphasised the importance of this partnership, crediting the master cheesemakers for their success. The farm's expertise and dedication to their craft have undoubtedly contributed to the distinctiveness of Lou Malnati's pizzas.
The company also values its relationships with other vendors, such as the tomato growers in California. Each year, a team from Malnati's meets personally with these farmers to ensure they continue to receive the finest vine-ripened plum tomatoes for their famous tomato sauce. This dedication to sourcing the best ingredients and maintaining strong vendor relationships has helped establish Lou Malnati's as a beloved Chicago institution.
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The cheese is made with vegetable rennet, not animal rennet
Lou Malnati's uses mozzarella cheese from a dairy farm in Wisconsin. The cheese is made with vegetable rennet, not animal rennet. This means that the cheese is suitable for vegetarians. In addition, Lou Malnati's offers vegan options for customers who prefer to avoid cheese altogether.
Lou Malnati's has been sourcing its mozzarella cheese from the same dairy farm in Wisconsin for over 40 years. The unique flavor and texture of their cheese are vital to the Lou Malnati's pizza recipe. The cheese is a crucial ingredient in their legendary deep-dish pizza recipe, which has been a Chicago favorite for decades.
The use of vegetable rennet in cheese-making is a relatively uncommon practice. Traditional cheese-making often relies on animal rennet, which is extracted from the stomachs of young ruminant animals, such as calves, lambs, or goats. However, Lou Malnati's commitment to using vegetable rennet ensures that their cheese is suitable for a wider range of dietary preferences and restrictions.
Vegetable rennet, also known as microbial rennet, is produced by microbial fermentation using microorganisms such as fungi or bacteria. This process allows cheesemakers to create a similar coagulating effect as animal rennet without the use of animal-derived enzymes. The result is a high-quality cheese that meets the dietary needs of vegetarians and those who avoid animal rennet for religious or cultural reasons.
By choosing to use vegetable rennet in their cheese, Lou Malnati's demonstrates its commitment to tradition, quality, and inclusivity. This conscious decision allows the pizzeria to maintain its signature flavor while accommodating a diverse range of customers, ensuring that everyone can enjoy their famous deep-dish pizzas.
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The cheese is described as gooey and tangy
Lou Malnati's uses mozzarella cheese that is sourced from a small dairy farm in Wisconsin. The mozzarella cheese has been described as gooey and tangy. The cheese is a crucial ingredient in their legendary deep-dish pizza recipe. The unique flavour and texture of the mozzarella cheese are vital to the Lou Malnati's pizza recipe. The cheese is said to be one of the key components that sets Lou Malnati's pizzas apart from others.
Lou Malnati's has been sourcing its mozzarella cheese from the same Wisconsin dairy farm for over 40 years. The relationship with the master cheesemakers is said to be an important aspect of the quality and consistency of their pizzas. The cheese is made with vegetable rennet, not animal rennet, and is free from alcohol.
The pizza at Lou Malnati's is made in the traditional Chicago-style deep-dish recipe that Grandpa Malnati helped create in 1943 at Chicago's first deep-dish pizzeria. The pizza dough is patted out by hand and raised high on the sides of a seasoned deep-dish pizza pan. The true Chicago-style pizza crust is thin but sturdy enough to hold the toppings. The secret recipe for the flaky, buttery crust has been passed down for generations and is said to be unmatched in flavour and taste.
The pizza at Lou Malnati's is topped with a fresh tomato sauce made from whole chunks of pear and plum tomatoes, and a sprinkling of cheese and spices. The tomatoes used in the sauce are vine-ripened plum tomatoes that are blended and canned exclusively for Lou Malnati's use. The sauce is described as tangy, complementing the gooey mozzarella cheese.
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Frequently asked questions
Lou Malnati's uses mozzarella cheese, which they have sourced from the same dairy farm in Wisconsin for over 40 years.
The unique flavor and texture of the mozzarella cheese are vital to the Lou Malnati's pizza recipe.
Yes, Lou Malnati's also uses parmesan cheese and romano cheese.
Lou Malnati's offers vegan options. Their salads and pizzas can be made vegan if ordered without cheese.
