You know what the problem with Quattro Formaggi pizza is? Not enough cheese. There, we said it. It's clearly a pizza for cheese lovers, and any self-respecting cheese lover will tell you that the only thing better than cheese is more cheese, so why would you stop at a measly four cheeses? It doesn't make any sense. Thankfully, a hero has finally emerged to right that wrong, and that hero is none other than Nima Safaei, the chef-owner behind some of Soho's best Italian restaurants.
At his restaurant 64 Old Compton Street, Safaei is launching an indulgent 64 Cheese Pizza made with no fewer than 64 different kinds of cheese. We've listed them all below, because frankly we couldn't even name 64 different cheeses off the top of our heads, much less manage to get them all on one pizza, but just to get the burrata ball rolling, here's a few to get your cheese radar tingling: scamorza affumicata, robiola giovane, taleggio, and mascarpone. And speaking of burrata ball, the pizza is finished off with precisely that.
According to Safaei, the 64 Cheese Pizza “isn't just a pizza, this is a celebration of cheese in its most indulgent form. Cheese has always been an important element of Italian cuisine and is used in every day cooking across Italy. I wanted to create a playful twist on the family favourite margherita pizza by combining cheeses from all over the world into one deliciously oozy pizza – perfect for cheese lovers across the capital.”
The cheesy extravaganza is available on one day only, 20 January aka National Cheese Lovers Day, and must be pre-ordered at least 72 hours in advance via phone or email.
Here's the full list of the cheeses used in the pizza:
- Low-moisture Fior di Latte
- Provola dolce
- Provolone giovane
- Scamorza
- Scamorza affumicata
- Caciocavallo giovane
- Caciotta classica
- Caciotta di bufala
- Mozzarella vaccina
- Mozzarella affumicata
- Mozzarella Gioia del Colle
- Burrata filling
- Asiago fresco
- Fontina Valdostana
- Fontina giovane
- Toma piemontese
- Toma giovane
- Montasio fresco
- Quartirolo Lombardo
- Casera giovane
- Bra tenero
- Robiola giovane
- Provola dei Nebrodi
- Pecorino dolce
- Pecorino sardo fresco
- Pecorino toscano fresco
- Pecorino romano giovane
- Canestrato fresco
- Vastedda del Belice
- Pallone di Gravina giovane
- Ragusano giovane
- Piacentinu ennese giovane
- Maiorchino giovane
- Puzzone di Moena giovane
- Raschera giovane
- Castelmagno giovane
- Taleggio
- Crescenza
- Blu di capra
- Gorgonzola dolce
- Parmigiano Reggiano
- Grana Padano
- Pecorino Romano
- Pecorino Siciliano
- Piave vecchio
- Bitto
- Fiore Sardo
- Provolone piccante
- Caciocavallo stagionato
- Monte Veronese stagionato
- Ubriaco
- Canestrato pugliese
- Ricotta salata
- Tuma persa
- Blu di bufala
- Pecorino pepato
- Burrata
- Buffalo stracciatella
- Ricotta di bufala
- Fresh Fior di Latte
- Mozzarella di bufala
- Mascarpone
- Fresh pecorino shavings
- Parmigiano Reggiano