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Photo: Crown Pizza owner Taso Vitsas, center, looks at Connecticut Sun player Alyssa Thomas as she helps put cheese on a pizza during an attempt to break the world record for most types of cheese on a pizza.
The Guinness World Records world record for the largest display of cheese varieties is 730, achieved by Philippe Marchand (France) in Nancy, France, on 23 September 2016.
Guinness World Records also recognized the world record for the largest cheese pie; it weighed 862 kg (1,900 lbs 6 oz) and was made by the students of Educational Group AKMI in Thessalonica, Greece, on 10 May 2009.
Taso Vitsas, manager at Crown Pizza in Waterford, said he teamed up with the Connecticut Sun to cook up a pizza that would be topped with more cheeses than the current (unofficial) World Record of 102, set by an Oregon pizza chef.
The Connecticut Sun players helped Vitsas top his 42-inch pizzas with 112 cheeses cut by Christine Chesanek of Fromage in Old Saybrook.
“And he wanted just small bites,” Chesanek said. “I didn’t know ‘oh is it going to taste good together? Is it not?’ But it wasn’t really for eating, it was for the magic of saying he really did it.”
Types of cheese used:
Bella Bantam; Cry Baby; Europa; Prastost; Swedish farmers cheese; Piave Vecchio; Canestrato; Havarti; Kasseri; Raclette; Chapel Hill; Chimay; sage Derby; Bica; senior; Cahills porter ale; il Truffelino; Cravanzina; Leerdamer; Appenzeller; Ubriaco al Prosecco; Pratomagno; Cacio di Roma; Bayley Hazen Blue; pepato; Ubriaco di Raboso; vacherousse; Gouda aged for two years; Sotto Fieno; Ameribella; Flagship Reserve; Pecorino fresco; Wensleydale sweet onions; Moser Screamer of Switzerland; Humboldt Fog; Cremont; Haloumi; Gruyere; Pico Melero; Quebec cheddar aged seven years; Mimolette; Le Chevrot; Delice d’Argental; Saint Angel; P’tit Basque; St. Albans; Muenster; Snow Camp; Cambozola black; Kunik; Fleur Verte; vacche rosse (red cow) parmesan; Crucolo; drunken goat; Bucheron; Rachel; Prefere de nos Montagnes; Cashel Blue; Morbier; Dorset; Red Witch; Urgelia; Chaource; Epoisses; Mahon; Etorki; Marco Polo; Pico chevre; Jacquin chevre; Cantal; honey fresh chevre log; Bethmale; Prince de Claverolle; Fromager d’Affinois; Livarot; Pont l’Eveque; Bellwether basket cheese of California; Grayson; Campo de Montalban; goat Gouda; Oma; Purple Haze; Abbaye de Belloc; Moody Blue; Saint Agur; Prufrock of Martha’s Vineyard; Brigid’s Abbey; Lamb Chopper; Emmental; Fontina Val d’Aosta; Midnight Moon; Fourmage; Manchego; Hooligan; Drunk Monk; Gubbeen; Challerhocker; Pleasant Ridge Reserve; L’Explorateur; Ossau-Iraty; Dirt Lover; Beltane Farms fresh chevre; Asiago; Comte; Tomme de Savoie; Parmesan; feta; American; mozzarella; provolone, cheddar and ricotta.
The first 105 were from Fromage Fine Foods in Old Saybrook, while Crown Pizza provided the last seven varieties.
