In my household, Trader Joe’s Quattro Formaggi is a staple, a testament to the pivotal role cheese plays in our culinary lives. The thought of a cheese-less existence is unimaginable, akin to a world stripped of its vibrancy. Cheese, in its myriad forms, is a universe unto itself, ranging from the simplicity of a Kraft American Cheese slice to the complexity of fine wine. While I don’t claim to be a connoisseur, my palate can discern between cheeses made from goat, cow, and sheep’s milk. Trader Joe’s excels in offering an expansive selection of global cheeses, making it a central feature of their stores.
I regard Trader Joe’s as more than a mere grocery store; it’s an elevated shopping experience. Their cheese aisle, in particular, stands out for its quality and affordability, surpassing other retailers in both variety and price.
Their Quattro Formaggi, translating to “Four Cheeses,” is a harmonious blend of Parmesan, Asiago, Fontina, and Provolone. The Parmesan and Asiago bring a harder texture, while the Fontina is notably softer, and the Provolone offers excellent slicing quality. Each cheese contributes its unique flavor: Parmesan is mild, Fontina is softer, Asiago offers a tangy note, and Provolone adds a distinct aroma. Together, they create an exquisite Italian cheese blend, versatile in its use.
This cheese blend has been a longstanding favorite at Trader Joe’s, but it wasn’t until my foray into homemade pizza that I truly appreciated its value. While traditionalists might insist on mozzarella, I find its flavor too subdued for my pizzas. More often than not, I opt for Quattro Formaggio, relishing its rich flavor profile and excellent melting quality. It’s perfect for pizza, lasagna, salads, especially during the summer salad season, and my family loves it in various dishes like grilled cheese sandwiches, risotto, mac and cheese, and scalloped potatoes.
The shredded form of this cheese blend adds convenience but also a playful messiness to dishes like grilled cheese sandwiches, creating delightfully crispy cheese edges.
For pizza, my go-to recipe involves Trader Joe’s pizza dough, organic marinara sauce, Quattro Formaggi, salami or pepperoni, and a dash of oregano. Baked on a stone, it yields a perfect pizza in about 8 minutes.
Like I said the flavors are way more complex with this blend than with a single cheese. I always seem to have two bags in the fridge and we go through a bag a week generally. I’ve used it in risotto and adult Mac and Cheese. Scalloped potatoes are another great use. Just about anything you would need melted cheese I use it.
My kids use it to make grilled cheese sandwiches. They say it has more flavor and it melts faster because the cheese is shredded. It makes it a little messier because the cheese doesn’t stay in between the bread but if enough of it falls out it makes for some crispy edges to the cheese which is wonderful
(My Trader Joe’s pizza recipe is simple. Trader Joe’s plain pizza dough cut in half for two pizzas, Organic Marinara sauce, Quattro Formaggio, Columbus Salami, or Pepperoni and sprinkled with Trader Joe’s Oregano. Bake on a stone at 500 degrees for about 8 minutes!)
Like I said before, it’s one of those Trader Joe’s items that you walk past all the time and maybe you never picked it up, but I highly recommend it for your everyday cheese needs! It’s $5.49 for 12 ounces but I feel it’s worth every penny!
(BTW, long time ago this product was known as Quattro Formaggio with an “o” at the end. Not sure why they changed the name a couple of years ago. Maybe some trademark problem)
I am going to rate Trader Joe’s Quattro Formaggio 9 Bells. It’s that good!
- PARMESAN CHEESE (RAW MILK, CHEESE CULTURES, SALT, ANIMAL RENNET)
- ASIAGO CHEESE (RAW MILK, CHEESE CULTURES, SALT, ANIMAL RENNET)
- FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, MICROBIAL RENNET)
- MILD PROVOLONE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ANIMAL RENNET AND MICROBIAL ENZYMES)
- CELLULOSE (TO PREVENT CAKING)
- NATAMYCIN (MOLD INHIBITOR)
- CONTAINS MILK.