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 like white sauce pizzas like me, then you will agree that the idea of having three great cheeses melting on one pizza is more than enough to convert any tomato sauce devotee into a believer of the white sauce. 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.

Every home has a pizza box stashed somewhere. It a favorite dinner for almost all Americans and has already solved thousands of dinner problems. The idea of being able to call a delivery on your way home or while waiting for your kids from school is just a relief.

Ask any chef and the answer is the same the secret ingredient that makes a pizza plain delicious 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?

Picking the right kind of cheese on your pizza is as crucial as making sure that the oven is at the right temperature. So in order for you to have only the best tasting pizza possible, make sure that you use only the best cheeses for your pizza.

Fontina - cow’s milk cheese

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. It can be mild and creamy, as well as pungent and intense. Fontina cheese is very popular in several Italian dishes.

All Fontina cheeses must be made from cow’s milk. The milk has to be raw and fresh. It melts really well without ruining its milky flavor, which is why this is a must-have for every pizza. Buy Fontina.

Due Latte or Robiola - sheep’s milk cheese

Due Latte cheese comes from the south of Alba in Northern Italy. Most of the Due Latte cheese sold in grocery stores today is a blend of cow’s and sheep’s milk.

Due Latte cheese is neither salty nor intense. It is creamy and mild, complimenting the incredible milky tone set by the other cheeses. Buy Robiola Due Latte.

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. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. 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 these cheeses are all great in melting, or perhaps their different tastes compliment each other and strike a perfect balance. But either way, using all these three cheeses will make your pizza phenomenal.

Check out these cheeses at your trusted cheese shop.

I don’t know with you, but the way I remember my first parmesan cheese encounter is still very clear. It came pre-grated on a Thursday afternoon in a green cardboard cylinder. It stayed in the fridge for a long time until the day mom decided to make spaghetti and opened it. It’s okay, admit it. You first parmesan cheese encounter was something like that, too. But several years has passed since then. Gourmet shops are no longer just for big cities and Italian restaurants are already serving regional dishes on top of the classics. And since we are all used to tasting different things and making discriminating choices, I think it is time that we take a closer look at the Parmigiano Reggiano beyond spaghetti, a king of cheese that is thousands of years away from parmesan cheese.

Made from unpasteurized cow’s milk, the Parmigiano Reggiano is partly skimmed and is medium-fat. Traditionally, it is made made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano is naturally prepared, and no chemical preservatives or artificial additives are used. The Parmigiano Reggiano is a living product capable of maturing and evolving in flavor, just like any fine wine.

The Parmigiano Reggiano is a simple tasting cheese, and can stand on its own. Simply break off small chunks, make paper thin silvers or cut it into bite size slices, and you are ready to serve! Although its taste is simple, it can complement a wide range of flavors as well.

This cheese is a staple for every Italian athlete’s diet, because it has protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But what makes this cheese very interesting is the way it is opened, or “cracked” from the wheel.

If you have not seen a Parmigiano Reggiano cut open or if you are wondering how the cutters were able to get through such craggy and ragged wedges, well do not be surprised if I tell you that those wedges are there for a reason. Some people consider breaking into a 24-month old wheel of Parmigiano Reggiano like “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano needs to use a particular set of tools five different types of knives to ensure that the internal crystalline structure and crumbly texture is preserved and intact.

Carefully crafted by artisans, each wheel of the Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and sound judgment the maker decides every stage of production with his fingertips. That makes the Parmigiano Reggiano more than just an ingredient for good pasta, but a product of an intimate process. So don’t stop grating. Try the Parmigiano Reggiano cheese today!