13/06/2011
必勝客 Pizza Hut
將軍澳貿業路8號新都城中心2期2樓2071-72號舖
Shop 2071-72, 2/F, MCP Central, 8 Mau Yip Road, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/lovely-jubbly-cheesy-6-pizza-e2175758
This is an old review that I nearly forgot to write, but anyway here it is.
In Hong Kong, I do not really like the localised pizza, even with pizza at Pizza hut it has been localised.
The lasagna at Hong Kong's pizza hut is weird, it contains mashed potatoes which you wont find in the pizza hut in UK!
The localized pizzas in hong kong are usually topped with tasteless stringy mozzarella and cherry tomatoes.
Cheesy 6 stood out, because it had 6 different cheeses with slices of tomato and chives.
In the cheesy 6 series, there were three flavours, cheesy 6, cheesy 6 with sliced tomatoes and olive and cheesy 6 with ham and pineapple.
I was tempted to try the plain cheesy 6 but in the end I chose the one with sliced tomatoes and prawns because with proper cheese, the tomatoes go well with it.
I had this pizza twice and both times they were nice, however this time it was over cooked and the cheese got crispy.
It also depends on the chef and how evenly the chef distributes the toppings too, in this case the prawns were all on the centre of the pizza.
The taste of the pizza was nice and intense, and the tomato balanced it out, the cream cheese was very appropriate with the crust.
I loved the super thin chives, I wish there was more!
It was nice having a strong cheesy pizza made of six cheeses, but it was hard trying to taste each of the cheese apart from the cream cheese.
It would be cool if they gave out those boxes with the sample of the six difference cheeses that were given in their promotion to food reviewers and companies.
Anyway, if they had this pizza again, perhaps they could make it like the four seasons pizza, different cheeses on different slices so each cheese could be tasted.
The six cheeses were Monterey jack, romano, cheddar, cream cheese, mozzarella and parmesan.
__________________________
Monterey Jack is an American semi-hard cheese made using cow's milk with a low content of tyramine, an organic compound thought to be associated with headaches, it is frequently recommended as one of the few cheeses that is safe to eat for migraine sufferers.
__________________________
Romano cheese is a type of cheese that is very hard, salty and sharp.
It is usually grated and is different from normal cheeses because it requires more milk per pound, most water being lost in the creation process.
True romano cheese is made from sheep's milk (pecorino romano) or goat's milk (caprino romano), though mass produced versions, as in the United States, are often made from cow's milk (vacchino romano). Pecorino romano is sharp and tangy. Caprino romano, the goat's milk version, has an extremely sharp taste. Vacchino romano is very mild in taste. Most of the romano cheeses made in the United States are made from cow's milk or with a mix of cow's milk and either sheep or goat milk.
Romano cheese is made by a special method called "rummaging curd" which involves draining the curd quickly after molding. The surface is then pierced slightly before the cheese is salted. The cheese should age for five months before eating, and if the cheese is to be grated. Romano cheese has a fat content of 27%, and a water content of 32%.
Romano is named after Rome, where it has been made for over two thousand years, originally in the region of Latium. It is one of the oldest Italian cheeses.
__________________________
Cheddar
Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese originally made in the English village of Cheddar in Somerset.
__________________________
mozarella the term mozzarella is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut.
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese.
__________________________
parmesan known as Parmigiano-Reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin. It is informally known as the "king of cheese."
Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as Italian hard cheese adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.
__________________________
cream cheese is a soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.
__________________________
