Benoit Bruel, pizza chef at Déliss’Pizza restaurant in Lyon, has managed to get 1,001 cheeses onto a dough with a diameter of 30.5 centimeters using a cookie cutter, easily breaking the previous record of 834 cheeses.
To obtain that large quantity of cheeses, Bruel made a tour of various cheese dairies in France to select a specialty, which was then incorporated into the pizza in two-centimeter cubes. The entire process was filmed so that the record could be confirmed.
After a 5-month practice period, the result is a pizza that, although thick, has a promising aroma. Although the chef admits that there was “no culinary interest” associated with this assignment.
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