Do you know what a cow, a sheep, and a buffalo have in common? No, not their number of legs. But, a pie.

If you are also crazy over white sauce piazzas, then you will agree that the mere thought of melting cheese on a pizza can turn any tomato sauce devotee into a white sauce fanatic in no time. But what makes white sauce pizzas interesting is not the pie itself, but the cheese the perfect trio of Due Latte, Fontina, and Buffala Mozzarella.

Pizza has become a staple in every home. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. Knowing that you can just dial a pizza for dinner while you are busy are work or while waiting for your kids from schools is a breath of fresh air.

Ask any chef, and you will get the same answer the not-so-secret ingredient that makes pizza a pizza is the cheese.

Have you ever asked yourself how your favorite pizza would taste like if there was no cheese? Perhaps something close to tomato sauce on flatbread, yes?

Putting the right cheeses on your pizza are just as important as making sure that your oven is at the right temperature. So if you want to have a great tasting pizza, use only the best of cheeses.

Fontina - cow

A kind of Italian cheese, Fontina cheese can be semisoft or firm depending on where it is from and how long it has been aged. Its flavor can also vary, from mild and creamy flavors to intense and pungent ones. Fontina cheese is very popular in several Italian dishes.

All Fontina cheeses are made only from cow’s milk. The milk has to be raw and fresh. And because it melts extremely well without ruining its toothsome taste, it is a must in every pizza. Check out cow’s milk cheese.

Due Latte or Robiola - sheep’s milk cheese

From northern Italy, this cheese came from the south of Alba. Although Due Latte cheese are made today using a fine blend of cow’s and sheep’s milk, traditionally Due Latte cheese is made from unpasteurized sheep milk.

Although it still tastes great, traditionally, Due Latte cheese is made from unpasteurized sheep milk. It is neither salty nor intense, but is mild and creamy, ideal for pizzas. Check out Robiola.

Buffala Mozzarella - buffalo

Buffala Mozzarella cheese will fill that intended spot of mozzarella in every pizza, while adding a more milky taste that cow’s milk mozzarella cheese sometimes lacks. It is much milky in taste and is higher in moisture content. Not only that, it is richer and much sweeter as well.

The Due Latte, Fontina, and Buffala Mozzarella are the three best cheeses to use in your pizza. Perhaps they are all melt well, or perhaps they have varying fat content that creates a perfect balance. But either way, using all these three cheeses will make your pizza phenomenal.

You can get these cheeses at your trusted gourmet cheese shop.

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