Yes, Cheese!
by Shaun R. Smith (aka “Don Snausages”)
Cheese makes everything better.
It’s not only one of the core ingredients in a classic pie, it has expanded from
a necessity to become an extra topping.
Picture a pizziaolo, adding extra cheese on top or putting cheese in the crust. A pizza without cheese just isn’t pizza, it’s more like a tomato pie, not that there is anything wrong with that!
We love cheese so much it’s rumored to be addictive.
At Rare Pizzas, we believe cheese to be a necessary ingredient in all of our pizzas. After the sauce is slathered on your crust, your Rare Pizza NFT will get a sprinkle of spectacular art by these creative cheesemakers.
Ultimately, each of the nutritional ingredients from the Rare Pizzas kitchen is passed into the node at render time, and it manipulates the image to look “baked,” according to Pizza Chef Shrimp. See the unbaked and baked versions below.
According to Chef Shrimp the baking operation is a six-step process:
- Welding — the amount of displacement an ingredient “sinks” into the cheese
- Separation — how much the fats separate as an ingredient is baked
- Burn Before Melting — how fats burn before melting
- Melting — Separation of proteins and image warping in the bake
- Lumpiness — how much bubbling and lumpy warping the ingredient goes through
- Charring — post melting broil charring look
Each of these cheese passes of the baking are parameterized based on
the ingredient image and how it looks.
Largely it’s based on overall pixel luminance, hue, and saturation histogram
of the image.
The baking algorithm uses image processing techniques used on
“Star Wars: Episode II — Attack of the Clones” to generate the Arena Sand, “Transformers” when the Scorpion jumps out of the sand, and “Jurassic Park” footprints.
Mozzarella by Erick Stow
Artist Erick Stow made the most of mozzarella for the Rare Pizzas kitchen.
The most popular cheese topping in pizza parlors across the globe, mozzarella cheese originated in southern Italy and provides a satisfying string when a slice is pulled from the pie, just like in the animated Teenage Mutant Ninja Turtles series.
Don’t deny yourself the satisfaction of enjoying every last bit of this cheesy topping on your Rare Pizza.
Vegan Cheese by John Cabrera
Even the best vegan pizza has a plant-based cheesy coating and Rare Pizzas
is no different from any other pizzeria.
Our Chef John Cabrera shredded up some of this non-dairy deliciousness for his cheese topping. “Vegan cheese isn’t cheese. We just imagine it’s cheese,” he said.
“Same with my design. Underneath that 8-bit illusion of burnt, bubbling gouda and globs of gorgonzola is just some random yellow, black, and blue.”
Ricotta by Alexander Mazzei
Some like to keep it simple and the white pizza is as if Sir Jony Ive created a pizza — dough, cheese, a little oil and a sprinkle of spices and voila!
You’ve got a pie. Alexandar Mazzei, the founder of NFTs.tips, said that he likes a white pie. His favorite topping, right next to mozzarella, is ricotta.
So, that’s what he chose to share as his cheese topping for the Rare Pizzas kitchen. Delicious.
Smoked Mozzarella by John Brassell
Some like vodka sauce and some like smoked mozzarella, either way you like your pizza, there is room for you at Rare Pizzas.
John Brassell @Tecatezilla took this classic campfire approach to give his Smoked Mozzarella a summery aroma.
This distinct design has been digitally crafted for those who don’t mind
a little smoke in the kitchen.
Feta by Alex Likissas
The most famous of the Greek cheeses, Feta wins the hearts of many both on and off the crust, including Chef Alex Likissas @Thehouseofcrypto who added these crumbly curds to our Rare Pizzas.
Made from sheep’s milk or from a mixture of sheep and goat’s milk,
this mild metaverse cheese is the perfect companion for any Rare Pizza.
Quattro Formaggi by Raphael Kling
Four great things that go great together are of course all cheese.
It’s no wonder toppings Chef Raphael Kling picked it.
The traditional Italian four-cheese pie has for its core four; Mozzarella, Gorgonzola, Fontina and Parmigiano cheeses all melted together to combine one delicious cheesy topping.
Cheesecake by Wild Oak
This delectable dessert isn’t just for after-dinner any more, thanks to toppings Chef Wild Oak.
We at Rare Pizzas credit his artistic vision with this sweet cheesy treat.
This most coveted sugary and cheesy dessert is making its pizza topping debut, so be sure to save room for Cheesecake on a pizza cooked up for you.
Wild Oak is also the official supplier of T-shirts to Sierra Nevada Brewery in Chico, California and a childhood friend of Shrimp’s. Each of these shirts has a specific recipe and he can create some amazing images with them.
Gruyere by Crispy Cheddar
Gruyere has got to be the best-known cheese made in Switzerland, which is why Crispy Cheddar chose it as a premier topping for our Rare Pizzas. You would think that Crispy Cheddar would choose just that, Cheddar, but you’d be wrong! Gruyere cheese was on the top shelf for this chef.
Tvaruzek by Kristina Weiserova Don Pizza Czech 113kw
Don Pizza Czech described Tvaruzek as the Czech cheese of death.
If that isn’t enough of a warning for the faint-hearted she said that small children and sensitive people are honestly scared of the cheese.
“Pure horror,” said Kristina Weiserova when describing the cheese.
“It’s a special super smelly cheese from that is Moravia, Czech Republic.“
she said. “It is so smelly that I was afraid of it as a kid.”
But, it is used even in ice cream, so putting it on pizza is possible.
“I do not recommend trying it. Imagine the worst possible French cheese,
but without the French style and charm. The redneck smelly cheese.”
Fried Cheese by Anasculpt
What could be better than cheese? Cheese on a pizza of course.
What could possibly be better than that? Well, extra cheese.
But what if that extra cheese was fried?
Now we’re talking about a delicious dairy delight.
Some might think it’s just a glorified mozzarella stick, but cheese coated in breadcrumbs and then deep-fried as a topping on our Rare Pizzas, Fried Cheese has a firm grip on our cholesterol-coated hearts.
Blue Cheese by the DADA.art Collective
Some people think that Blue Cheese is sad just because it’s blue but it’s actually quite a fungi. OK — enough with the puns, when you put Blue Cheese on a Rare Pizza you get something close to perfection.
The roots of this moldy oldie actually go back to AD 879, which has made it
a favorite amongst pizza lovers for centuries.
A little stinky, a little salty, and spread all over select Rare Pizzas before it gets melted in the oven, Blue Cheese is one you may smell before you see it on your pie.
As Toppings Chef Dada describes it, “Bits of moldy cheese coagulated while listening to the innovative 90s jam band known as Blues Traveler, and it’s all for you.”
Smoked Gouda by AVL Joe America
Smoked Gouda is a Dutch classic that pairs perfectly with Rare Pizzas.
Originating from Gouda, South Holland, adding a smokey flavor to the curing of this traditional style cheese gives it a fantastic flavor.
The dark yellow outer layer is a key indicator that this Gouda has been smoked to a satisfactory level.
Once we put this Smoked Gouda in the Rare Pizzas oven this sweet, creamy, smoky and cheesy topping has everything you could conceptualize.
Goat Cheese by Jaime DeAngelis
Goat Cheese is pretty much exactly what it sounds like
— cheese made from goat’s milk.
Made in a variety of styles, Goat Cheese has a satisfyingly tangy flavor that makes it a creamy coating for any culinary creation — especially pizza.
But you know how we do at Rare Pizzas and topping chef Jaime DeAngelis went wild with this design.
You won’t be able to keep your pie in the box when Goat Cheese goes wild
on your Rare Pizza.
Burnt Cheese by Liezl Buenaventura
Burnt Cheese is like a cheese transformer.
Just like with toast, it changes the complete texture and flavor of the cheese.
If a hard flavorful cheese is too pungent for your taste, put it in the pizza oven to give it some burn, mellow it out and make it more salty.
If you don’t like soft cheese, you can burn it to crisp it up and make it crunchy. It will turn a milky cheese nutty and when you burn cheese, the fragrance of this fromage is fantastic.
Burn all the cheese and then put it in the Rare Pizzas oven and burn it again.
Paneer Tikka by Vishesh Chopra
One of the most popular dishes in Indian culture, Paneer Tikka is a vegetarian alternative to chicken tikka using paneer marinated in spices and grilled
in a tandoor.
Paneer, also known as Ponir, is an Indian cottage cheese and the most regularly used cheese in traditional Indian foods — including pizza.
As a cheese topping for our Rare Pizzas, Paneer Tikka blends expertly on top of the crust and sauce and our oven crisps the stick to the point of precision.
Provolone by Santa
Provolone is a semi-hard Italian cheese originating in Campania and the name means large provola in reference to its large size, just big enough to fit into the oven at Rare Pizzas.
As Toppings Chef Santa describes, it was “Made by an enlightened master hermit in the hills of Assisi who has perfected cheesecraft through decades of living on his provo-lonesome.”
Korbáčik by Jaromir Hruby
If Willie Nelson were made of difference cheeses, his hair would be Korbáčik.
And not because it’s high on the curd, but this braided string cheese originating from Orava region of northern Slovakia and South Poland is finly braided smoked cheese.
The name actually means, “little whip” which is what your Rare Pizzas driver took to deliver your NFT pie. As toppings chef Jaromir Hruby puts it,
“This rare cheese topping is among our best, one taste and its Czech-mate.”
Doge Cheese Courtesy of $DOG DAO
Such cheese. Much wow. This epic cheese topping has a legendary story which is what has made Doge a cultural phenomenon.
The famous photo of Kabosu, the world-beloved Shiba Inu was minted by its owner Atsuko Sato in June 2021.
It was then purchased for 1,696 ETH by PleasrDAO and fractionalized into billions of billions of $DOG ERC-20 tokens and $DOG owners get to participate in exclusive activities as being HODLers of the $DOG.
One taste of the Doge Cheese and you’ll bark “Very Amaze. Such Yum!”
