Cheese is one of the most essential ingredients of Italian cuisine, including pizza.
However, when we first opened Pizza 4P's, fresh mozzarella cheese did not really exist in Vietnam,
apart from imports. With our desire to serve better quality cheese for a lower price,
the answer we came to was to make our own.
Our cheese studio is located in the small town of Don Duong.
It is a one-hour drive away from Da Lat,
a city surrounded by the beautiful mountains of Vietnam’s leading plateau region.
Every morning, our cheese artisans make our house-made cheese, one by one,
using fresh milk from cows that grew up in the rich nature of Da Lat.
This cheese making was started since we were so passionate about wowing our customer
and has become the secret to our delicious dishes.
We launched the cheese studio in 2011, around the same time as the opening of our first restaurant.
We initially launched it to only produce mozzarella cheese to be used at our restaurant, however we now have over 20 cheese artisans producing 400 servings of 8 different kinds of cheese daily.
Our Japanese cheese artisan who has been holding the studio down since the beginning works on product development and quality improvement, while paying close attention to daily production and quality control.
Burrata was originally produced in Puglia, a region in the Southern Italy.
Burrata’s outer shell is a curd of mozzarella while the inside contains a mixture of curd and fresh cream. As it has an extremely short expiration period because of the use of fresh cream, it is known to be very difficult to get even in Italy. With farm-fresh milk and professional skills, Pizza 4P's has succeeded in producing Burrata cheeses in Vietnam.
Mozzarella is one of the most traditional and popular Italian fresh cheeses. Its fresh milky flavors and the unique spongy texture goes perfectly with pasta and pizza. It is an essential ingredient for Italian food.
Camembert is often called the "queen of cheese". It is one of the most popular cheeses in the world, made by aging with white mold on the surface. The flavor is rich, mild, buttery, and meltingly delicious.
Blue cheese is made by fermenting blue mold derived from cheese. It has a strong flavor and rich taste, and pairs exceptionally well with red wine, fruits, honey, and more.
The name of this cheese comes from a French word that means to scrape. Typically, fire is applied to the surface of the cheese to melt, then the melted part gets scraped off. At Pizza 4P's we spent 6 months on perfecting this cheese. It has a mellow aroma and flavor, and pairs well with white wine.
Scamorza can be a substitute for mozzarella in many dishes, with light and milky flavor and a starchy texture when heated. It is a common home cooked meal ingredient in Southern Italy and is known to enhance flavor when it is pan-fried to crust.
Ricotta is made by boiling whey, the liquid that remains after making cheese. It is high in protein and other nutrients. It has a fresh milky flavor and pairs well with salad and pasta.
Mascarpone is an Italian fresh cheese that is famous as an ingredient of Tiramisu. It has rich and creamy flavor and also becomes a great addition to pasta sauce.