Andy Montoya
Argentinian pizza is known for its copious amounts of cheese. The most popular cheeses include mozzarella, Roquefort, and provolone. Cheese plays a big role in Argentinian cuisine, and is particularly important to the nation's pizza. Argentinian pizza has a thick, slightly-chewy, slightly-crunchy crust. It’s cooked in either a gas or wood-fired oven, and is made in a steel pizza pan which gives the crust a nice crunch.
| Characteristics | Values |
|---|---|
| Amount of cheese | Copious amounts |
| Cheese type | Mozzarella, Roquefort, provolone, queso, queso cuartirolo, queso de barra |
Explore related products
What You'll Learn
Mozzarella
Argentinian pizza is characterised by its thick, slightly chewy, slightly crunchy crust, cooked in a gas or wood-fired oven in a steel pizza pan. Argentinian pizza is also known for its copious amounts of cheese. The most popular cheeses include mozzarella, Roquefort, and provolone.
When choosing mozzarella for Argentinian pizza, it is important to look for a high-quality cheese that is fresh and has a good texture. Fresh mozzarella has a higher moisture content and a softer texture, which can affect the overall taste and appearance of the pizza. Aged mozzarella, on the other hand, has a lower moisture content and a firmer texture, which can make it easier to shred or slice. Ultimately, the type of mozzarella used will depend on personal preference and the desired outcome.
Cheese Carbohydrates: What's the Deal?
You may want to see also
Roquefort
Argentinian pizza is known for its copious amounts of cheese. The most popular cheeses include mozzarella, Roquefort, and provolone. Roquefort is a blue cheese, and is so popular in Argentina that it is also used in empanadas. It is often shredded, and is best eaten with a knife and fork.
Beemster Cheese: A Dutch Masterpiece Explained
You may want to see also
Provolone
Argentinian pizza is characterised by its thick, slightly chewy, slightly crunchy crust, cooked in a gas or wood-fired oven in a steel pizza pan. Argentinian pizza is also known for its generous amounts of cheese. One of the most popular cheeses used on Argentinian pizza is Provolone.
In addition to its flavour and melting properties, Provolone is also visually appealing on pizza. Its pale yellow colour adds a touch of warmth to the dish, and when melted, it creates a smooth, glossy surface that is inviting and appetising. Provolone is a key ingredient in creating the signature look and taste of Argentinian pizza, making it a popular choice for pizza lovers in Argentina and beyond.
Emmental Cheese: A Swiss Delight Explained
You may want to see also
Explore related products
Queso Cuartirolo
Argentinian pizza is known for its copious amounts of cheese. The most popular cheeses used on Argentinian pizzas include mozzarella, Roquefort, and provolone. However, one type of cheese that is commonly used on Argentinian pizzas is Queso Cuartirolo.
In addition to its use on pizzas, Queso Cuartirolo is also commonly used in other Argentinian dishes. It can be used as a topping for empanadas, a traditional Argentinian pastry, or as a filling for sandwiches and wraps. It is also a popular choice for cheese plates and charcuterie boards, as it has a mild flavour that is enjoyed by many.
Beef and Cheese Ball: Choosing the Right Meat
You may want to see also
Queso de barra
Argentinian pizza is known for its copious amounts of cheese. The most popular cheeses include mozzarella, Roquefort, and provolone. However, one variety of cheese that is commonly used on Argentinian pizzas is queso de barra.
When it comes to enjoying Argentinian pizza, it is not uncommon to see people using a fork and knife to tackle the generous portions of cheese and toppings.
Cheese Options for a Hearty, Cheesy Lasagne
You may want to see also
Frequently asked questions
Mozzarella, Roquefort, and provolone.
Argentinian pizza is known for its copious amounts of cheese, so much so that it is often eaten with a knife and fork. The cheese is typically shredded.
Queso de barra is a low-moisture, cow's milk cheese similar to mozzarella, sometimes called muzzarella or muza.
Argentinian Queso Cuartirolo is similar to Quartirolo Lombardo, a soft cow's milk cheese from northern Italy.
