Arla Pro Pizza Cheese in a 2.3 kg vacuum-packed block, for pizzerias, manakish, lasagne, calzone and baked melts.
This is a kitchen block: a long slab of pale cheese vacuum-sealed in clear film, with a white label carrying the green Arla oval with its yellow flower, Pizza Cheese in English and Arabic, 2.3 kg in large type and the Arla Pro mark at the end. The gallery shows the block on a wooden board beside a pizza topped with peppers, olives and onion, and on a slate next to sliced tomato and basil. As general background, pizza cheese covers several kinds of cheese made specifically for use on pizza, and mozzarella is the most popular cheese on pizza, followed by provolone, cheddar and Parmesan. A block made for pizza is typically chosen for even melting and browning in a hot oven. Commonly, pizzerias grate or dice a day's supply in the morning, bakeries scatter it over cheese manakish and fatayer, and Italian kitchens layer it into lasagne, calzone and baked pasta. Cafes use it in panini and melts. A long block also feeds neatly through a commercial grater. Grate only what the service needs, keep grated cheese chilled in covered tubs, and rewrap the cut block tightly in film.
