The Freezer Meal Frenzy staff is always excited when we spot something new in our freezer aisle, especially when that food is made by DiGiorno. The Quattro Formaggi — or four cheese, as we say in English — Artisan Style Melts looked right up our alley. We knew we would enjoy these before we ever took them out of the box.
The Artisan Melts come with both oven and microwave directions. We opted to prepare the melts in the microwave; a two-and-a-half-minute cook time is hard to say no to when you’re hungry!
These melts come with two individual crisping trays, which allows you to heat each melt individually. Thanks to the trays, the focaccia bread came out tasting crispy and fresh. Of course, we did have to toss these in for an additional 30 seconds, because the cheese wasn’t melted all the way. But once we did, they came out looking perfect.
Regardless of how you choose to heat your melts, you’re likely to be impressed by the quality of the focaccia bread. It’s not just plain bread; it’s drizzled with olive oil and seasoned with olive oil. The bread could definitely stand on its own.
The highlight of this melt is definitely the cheese. DiGiorno really couldn’t have picked a better combination of formaggi. The mozzarella and fontina were rich and creamy, and the romano was pleasantly sharp. Our personal favorite was the smoked gouda; it had a full-bodied, nutty flavor that you don’t usually get from a microwave dish.
Instead of the standard tomato sauce, these melts are topped with a flavorful Alfredo sauce. Our melts weren’t slathered with sauce, but we have no complaints about that. We’re glad that DiGiorno chose to let the cheese shine.
If you’re looking for a classic microwave pizza, DiGiorno definitely has some nice options. That said, we strongly recommend these melts. They taste great and are hefty enough to split with someone else. If you’re a fan of cheese and bread, these melts won’t disappoint you.
For more information about this dish’s nutritional content, check out our package scan below.
And, if you’re curious about the ingredients, here’s the list from DiGiorno’s website:
BREAD (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE,RIBOFLAVIN, FOLIC ACID], WATER, BREAD CRUMBS [BLEACHED WHEAT FLOUR,YEAST, SUGAR, SALT], OLIVE OIL, SUGAR, YEAST, VITAL WHEAT GLUTEN, ISOLATED OAT PRODUCT, CALCIUM DIHYDROGEN DIPHOSPHATE, VINEGAR, ROSEMARY, SALT, ASCORBIC ACID), ALFREDO SAUCE (WATER, SEASONING [SWEET CREAM, MODIFIED FOOD STARCH, PARMESAN AND ROMANO CHEESE [COW’S MILK, STARTER CULTURES, SALT, ENZYMES], WHEY, SALT, BUTTER [CREAM, SALT], BUTTERMILK, MALTODEXTRIN, SUGAR, SOY LECITHIN, NONFAT MILK, XANTHAN GUM, SODIUM PHOSPHATE, GARLIC POWDER, NATURAL FLAVOR, SPICE, LACTIC ACID], VEGETABLE OIL [SOYBEAN OIL AND/OR CORN OIL], DRIED GARLIC, SALT, SPICE), REDUCED FAT MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, VITAMIN A PALMITATE), FONTINA CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), SMOKED GOUDA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR]), 2% OR LESS OF PARMESAN ROMANO ASIAGO CHEESE BLEND (PARMESAN CHEESE [PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], ROMANO CHEESE [COW’S MILK, CHEESE CULTURES, SALT, ENZYMES], ASIAGO CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES]), SPICE.
