![]() “We’re always thinking about different cheeses and trying to achieve specific characteristics out of the cheese, and meltability is pretty much the main characteristic that we're looking for in pizza cheese, and all of the swiss cheese’s melt incredibly well.”įalkner and Richer spent the evening creating three different Swiss cheese pizzas, “Swiss Onion Soup Pizza”, “Alpha Marseilles”, and “Finnochio 2.0”. “I tested seven or so of cheeses and they all melt so nicely, better than-I'm going to say it-better than any Italian cheese melts,” Richer said. ![]() Both are Italian, so one can understand Richer’s surprise when the evenings Swiss cheese pizzas came out both delicious and beautifully melted. ![]() Dan Richer is the chef at Razza and he generally uses just two cheeses on his pizza: Mozzarella, and Scamorza. On December 16th, Falkner kicked off her “Swiss Cheese Pizza Tour” with a guest chef appearance at Razza in Jersey City, NJ.įalkner has partnered with the largest Swiss cheese importer, Emmi USA, to promote the use of Swiss cheese as a viable topping for America’s favorite food. Elizabeth Falkner is out to challenge that narrow minded approach. So it’s understandable that many purists bristle at the idea of making pies without the traditional Italian ingredients of tomato, mozzarella, and basil. Pizza and Italy go together like coffee and cream. Back in December, Chef Elizabeth Falkner traveled to Razza in Jersey City to demonstrate the versatility of Emmi USA Swiss Cheese.
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