Patrick Oconnell
Mozzarella is the most popular type of pizza cheese globally, but it is estimated that only 30% of pizza cheese used in the United States is actual mozzarella. In the East and Southwest regions of the US, whole milk mozzarella is the most popular pizza cheese, while provolone is more popular on the East and West coasts. Cheddar may be mixed with mozzarella to preserve chewiness, and grated Parmesan may be added as a topping. In some cases, pizza chains may use mozzarella-like imitation processed cheeses as a substitute for mozzarella on frozen pizzas.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese globally | Mozzarella |
| Percentage of pizza cheese used that is mozzarella in the United States | 30% |
| Second most popular pizza cheese | Provolone |
| Pizza cheese used in the East and Southwest regions of the U.S. | Whole milk mozzarella |
| Pizza cheese used in the East and West Coast regions of the U.S. | Provolone |
| Pizza cheese used in the Eastern and Southern regions of the U.S. | Cheddar |
| Type of cheese used in St. Louis-style pizza | Provel |
| Type of cheese used in Detroit-style pizza | Wisconsin brick cheese |
| Type of cheese used in calzones or as a topping | Ricotta |
| Mozzarella substitute used on frozen pizzas | Casein-based mozzarella-like imitation processed cheese |
| Mozzarella brand considered best for NY-style pizza | Grande |
| Mozzarella brand considered a close second for NY-style pizza | Tillamook |
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What You'll Learn
Mozzarella variants
Mozzarella is a semi-soft non-aged cheese that is prepared using the pasta filata ('stretched-curd') method. It originates from southern Italy and is usually made from cow's milk or buffalo milk. The TSG certification for mozzarella does not specify the source of the milk, so any type of milk can be used. However, traditionally, mozzarella was made from buffalo milk.
There are several variants of mozzarella, each with distinct characteristics:
Mozzarella di Bufala Campana DOP
This is considered the "Rolls Royce" of mozzarella and is Italy's "official" mozzarella. It has a "protected destination of origin" designation, meaning it is exclusively produced in Italy's Campania region according to strict standards enforced by the Consortium for the Protection of the Mozzarella di Bufala Campana. It is made from Italian buffalo milk and has a creamier texture and a richer, sweeter, and tangier flavor than cow's milk mozzarella.
Fior di Latte or Mozzarella
This variant is made in the same style and shape as Mozzarella di Bufala but with cow's milk instead of buffalo milk. It is known as "fresh mozzarella" in the United States and has a softer texture and a milder, more neutral flavor.
Stracciatella
Stracciatella is made from fresh mozzarella curds that are stretched and shredded into thin pieces, then soaked in cream. It has a loose, creamy consistency and a rich, sweet, and slightly sour flavor.
Burrata
Burrata is a type of mozzarella that is stuffed with creamy Stracciatella, resulting in a decadent and rich flavor.
Scamorza
Scamorza is a variation of the traditional mozzarella-making process. It is made with either buffalo or cow's milk, but the curds are smaller to retain less moisture. The final product is pear-shaped and hung by a string for two weeks of aging.
Bocconcini
Bocconcini are golf ball-sized mozzarella balls. They are made with buffalo milk and are sometimes called "uova di bufala" or "buffalo eggs." They are commonly used in appetizers or salads.
Ciliegine
Ciliegine are cherry-sized mozzarella pearls commonly used in pasta dishes or salads.
Nodini
Nodini are knots of mozzarella with a unique shape and texture.
Treccia
Treccia is a braided variant of mozzarella, offering a different shape and texture compared to the traditional ball shape.
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Provolone
In 2023, around 170,000 tonnes of provolone were produced, making up 2.5% of the cheese produced in the US. While provolone is a popular cheese, it is not as commonly used on pizzas as mozzarella. Mozzarella cheese melts more easily than provolone, and low-moisture mozzarella is often preferred by pizzerias as it cooks better and gives a good cheese stretch. However, some pizza places do use a blend of Grande mozz/provolone, which is common among New York pizza shops.
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Cheddar
While mozzarella is the most common cheese used in pizzas, some pizza places do offer cheddar cheese as an option. However, it is important to note that using cheddar cheese on pizza has its pros and cons.
Additionally, cheddar may not be the best choice for a pizza with a thick crust. It tends to melt and run more than mozzarella, so it is better suited for thinner crust pizzas cooked at a lower temperature for a longer period.
On the positive side, cheddar cheese can add an interesting flavour to a pizza, especially when paired with the right toppings. Some people prefer cheddar on pizzas with taco-type toppings, cheeseburger toppings, or even BBQ chicken. It is also a good option for those who want to experiment with different cheese options.
Ultimately, the choice between using mozzarella or cheddar cheese on a pizza comes down to personal preference. While mozzarella is the traditional and most commonly used cheese for pizza, cheddar can be a tasty alternative when used in the right way.
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Parmesan
While it is unclear whether pizza chains still use mozzarella cheese, it is known that they use blends of different types of cheese. For example, Leprino Foods, the largest cheese supplier for fast-food pizza chains in the United States, processes mozzarella cheese, cheese blends, and pizza cheeses. Pizza chains such as Domino's, Papa John's, and Pizza Hut source their cheese blends from Leprino Foods.
Now, onto the topic of Parmesan. Parmesan, or Parmigiano Reggiano, is a type of Italian hard cheese that is known for its strong flavor. Some people find that the Parmesan used in restaurants, such as the Cheesecake Factory, tastes milder than the Parmigiano Reggiano purchased from stores. One possible explanation for this is that restaurants use a different type of cheese that is similar to Parmesan, such as Grana Padano. Grana Padano is produced in the same way as Parmesan but with less strict production guidelines and at a lower cost. Therefore, some establishments may opt to use Grana Padano instead of Parmesan, especially considering that most people may not notice the difference.
When it comes to using Parmesan on pizza, there are various schools of thought. Some people prefer to add Parmesan to their pizza, while others choose to omit it altogether. The placement of Parmesan on the pizza is also a matter of preference, with options including under the mozzarella, over the mozzarella, or both. Some individuals like to sprinkle Parmesan on top of their pizza to allow it to brown, while others add it after the pizza is cooked to avoid the cheese breaking down and making the pizza oily.
In addition to traditional Parmesan, there are other similar cheeses that can be used on pizza, such as Pecorino Romano. Pecorino Romano is a type of Italian sheep's milk cheese that can be used as a substitute for Parmesan. It can be sprinkled on top of the pizza or added underneath the mozzarella for a depth of flavor. Ultimately, the choice of whether to use Parmesan or other types of cheese on pizza depends on personal preference, as pizza is a versatile dish that can accommodate a variety of cheese combinations.
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Processed pizza cheese
Analogue pizza cheese is made with casein, a milk by-product, and vegetable oil, rather than milk fat. They may lack fusion, meaning shredded pieces might not flow together when melted. However, new stabilizer systems have helped create analogue pizza cheeses that melt and flow better. An example of a processed pizza cheese is Provel, which uses cheddar, Swiss, and provolone cheeses as flavourants.
Mozzarella-like imitation processed cheeses are also used as mozzarella substitutes on frozen pizzas. These are often made with casein and prepared using rennet. In some instances, the production process is similar to that of cream cheese. However, homogenization may be avoided, and the mixture may be heated to a specific temperature for a set amount of time to change the proteins in the mix.
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Frequently asked questions
Yes, pizza chains do still use mozzarella cheese. Globally, mozzarella is the most popular pizza cheese. However, in the United States, it is estimated that only 30% of pizza cheese used is mozzarella.
Mozzarella cheese is used on pizzas for its meltability and stretchiness. It is also a good base for other toppings, such as grated Parmesan, which does not melt well.
Pizza chains tend to use low-moisture, whole milk mozzarella cheese. This is because fresh mozzarella has a high water content, which can make the pizza wet.
Pizza chains may use a blend of cheeses, including provolone, cheddar, Swiss, and Parmesan. These cheeses are often mixed with mozzarella to improve its chewiness and browning characteristics.
Pizza chains may use fresh or grated mozzarella cheese. Fresh mozzarella is cut into slices or strips, while grated mozzarella can be purchased or shredded by hand. Grated mozzarella may also include anti-caking agents, such as potato starch.
