Patrick Oconnell
Cheddar cheese is a polarizing topic when it comes to pizza toppings. While some people enjoy the sharpness and flavour it brings to the pie, others argue that it doesn't melt well and can make the pizza greasy. The general consensus is that cheddar works best when combined with other cheeses, such as mozzarella, provolone, or parmesan, rather than as the sole cheese topping. The type of cheddar used also makes a difference, with younger, softer, and milder cheddars melting better and pairing well with stronger-flavoured toppings. Ultimately, the choice of cheese depends on personal preference, and experimenting with different cheeses and toppings can lead to some delicious and unique pizza creations.
Does Cheddar Cheese Work on Pizza?
| Characteristics | Values |
|---|---|
| Melting | Melts well at low heat, but tends to scorch at high heat |
| Texture | Greasier and less elastic than mozzarella |
| Taste | Stronger taste than mozzarella |
| Fat Content | Higher than mozzarella |
| Use | Best used in a blend with other cheeses |
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What You'll Learn
Cheddar as the primary cheese on pizza
Cheddar cheese is widely loved for its sharp taste, but it is not the usual choice for pizza. Mozzarella is the most common pizza cheese, with provolone and parmesan also being popular. However, there is no reason to limit yourself to one type of cheese on a pizza, and cheddar can be a great addition to the mix.
Cheddar is a good choice as the primary cheese on a pizza, but it does have some drawbacks. Firstly, it does not melt as well as other cheeses, and can scorch, which tastes and smells bad. The sharper the cheddar, the less well it will melt, and the fats can separate from the solids as a yellowish oil. Therefore, younger, softer cheddars are better for pizza. It is also a very strong flavour, so it can overpower the other flavours on the pizza.
However, if you are aware of these potential issues, you can take steps to mitigate them. For example, you can cook the pizza at a lower temperature for a longer time, which will help the cheddar to melt without scorching. You can also use a blend of cheeses, such as mozzarella and provolone, to balance out the strong flavour of the cheddar.
Cheddar is a very versatile cheese, and it can be paired with a wide range of toppings. It goes well with strong flavours like red onions, peppers, and BBQ sauce, as well as savoury meat or sweet pineapple. It is also a good choice for a cheeseburger pizza or a taco-type pizza.
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Melting characteristics of cheddar
The meltability of cheese is a complex phenomenon that is influenced by factors such as temperature, time, and the chemical composition of the cheese. Meltability is one of the most important functional properties of cheese, especially when used as a topping or ingredient in prepared consumer foods like pizza.
Cheddar cheese has different melting characteristics compared to other cheeses commonly used on pizza, such as mozzarella. Cheddar tends to melt more rapidly and to a larger extent than mozzarella, which can result in a greasier texture and a stronger flavour. The sharper the cheddar, the less well it will tolerate heat, and the fats can separate from the solids as a yellowish oil. This can be mitigated by using younger, softer cheddars, which melt more similarly to mozzarella and have a milder flavour.
To optimize the melting characteristics of cheddar on pizza, it is recommended to use a thinner crust and cook it longer at a lower temperature. Blending cheddar with a lower-fat cheese, such as mozzarella, can also help improve meltability and create a more balanced flavour profile. Additionally, using small amounts of cheddar mixed with other cheeses can add a unique undertone of flavour to the pizza without overwhelming the other ingredients.
The melting properties of cheddar can be further influenced by factors such as moisture content, fat content, protein content, and pH level. These factors interact with temperature and time to determine the ultimate melting degree and rate of the cheese. Therefore, understanding the melting characteristics of cheddar is crucial for achieving the desired texture, flavour, and appearance in the final pizza product.
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Blending cheddar with other cheeses
Cheddar cheese is not the usual choice for pizza, but it can be used in combination with other cheeses. It has a stronger flavour than the more commonly used mozzarella and does not melt as well. Mozzarella is often used as the base cheese for pizza because it has a mild flavour and melts, flows, and browns well. It is also a lower-fat option than cheddar. However, this does not mean that cheddar cannot be used on a pizza, just that it is better used as a flavour enhancer in combination with other cheeses, rather than as the main cheese.
When blending cheddar with other cheeses, it is important to consider the flavour and texture of the final product. Cheddar has a strong flavour, so it should be used sparingly in combination with other cheeses. A blend of mozzarella and cheddar is a popular option, with some recipes suggesting a ratio of 4:1 or 80:20 mozzarella to cheddar. This combination provides the meltiness of mozzarella with a "'zing'" of flavour from the cheddar. Other sources suggest adding in other cheeses, such as provolone, Parmesan, or Romano, to create a unique flavour profile.
Some sources suggest that younger, softer cheddars are better for pizza, as they melt more easily and have a milder flavour. The type of cheddar used will impact the overall flavour and texture of the pizza, so it is important to experiment to find the right blend. In addition, the type of pizza being made should be considered when choosing the cheese blend. For example, cheddar pairs well with taco-type pizza toppings, ground beef sautéed with onions, and BBQ chicken pizza.
Creating a unique cheese blend can be a great way to make a pizza stand out. Mark "The Cheese Dude" Todd, a culinary consultant, recommends starting with part-skim mozzarella as the primary component and adding in other cheeses like cheddar, provolone, whole-milk mozzarella, and Monterey Jack. Tom "The Dough Doctor" Lehmann, a pizza industry consultant, suggests that Parmesan and Romano cheeses blend well with mozzarella, adding depth and intensity to the flavour. However, he also notes that mozzarella can be left out of the blend entirely, and cheddar can be used to improve the flavour and texture.
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Cheddar's impact on overall flavour
Cheddar cheese is widely loved for its sharp taste. However, it is not the most common choice for pizza, as it does not handle high heat well. When exposed to high heat, cheddar can scorch, resulting in a bad taste and smell. Additionally, the fats can separate from the solids, causing the cheese to secrete a yellowish oil. To avoid these issues, it is recommended to use a younger, softer cheddar and cook the pizza at a lower temperature for a longer time.
When used on pizza, cheddar cheese can have a significant impact on the overall flavour. Its sharp, earthy, and pungent taste can be more pronounced in darker-coloured cheddars, adding a bold flavour to the pizza. While some people enjoy this strong flavour, others may find it overpowering, especially if the cheddar is not paired well with the other ingredients. Therefore, it is essential to consider the other toppings and choose a type of cheddar that will complement them.
Cheddar is often used in combination with other cheeses, such as mozzarella, provolone, and parmesan, to create a blend that enhances the overall flavour of the pizza. The mild saltiness of mozzarella can balance out the sharpness of cheddar, while provolone adds a signature pizzeria taste. Additionally, the use of multiple cheeses can improve the meltability and stretchability of the cheese blend, creating the desired ooey-gooey melted cheese experience.
The type of cheddar used can also affect its impact on the overall flavour of the pizza. Younger, softer cheddars are better suited as the primary cheese on a pizza, as they melt more easily and have a milder flavour. In contrast, sharper cheddars with a deep orange tint can lend a more intense colour and flavour to the pizza, but they may not melt as well and should be used sparingly to avoid overpowering other ingredients.
Overall, cheddar cheese can be a great addition to pizza, but it is essential to consider its impact on the overall flavour. Its sharp taste can be a welcome change from the neutral-salty flavour of mozzarella, but it should be used thoughtfully, taking into account the other ingredients and the desired flavour profile of the pizza.
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Cheddar's performance at high temperatures
Cheddar cheese is a popular choice for pizza due to its sharp taste and lower elasticity, which prevents blistering. However, its performance at high temperatures is less than ideal. When exposed to high heat, cheddar tends to scorch, resulting in an unpleasant taste and smell. The fats can separate from the solids, secreting a yellowish oil that can make the pizza greasy. To prevent this, it is recommended to use younger, softer cheddars with lower sharpness as they have a higher melting point and are less likely to scorch.
Additionally, cheddar's melting characteristics differ from those of traditional pizza cheeses like mozzarella. Mozzarella has a lower fat content and is known for its stretchability when melted, while cheddar tends to melt and run more, resulting in a greasier texture. To improve the meltability of cheddar on pizza, it is often combined with other cheeses such as mozzarella, provolone, or Parmesan. By blending cheeses, the overall meltability and stretchability of the topping can be improved.
When using cheddar on pizza, it is recommended to cook the pizza at a lower temperature for a longer duration. This allows the cheese to melt without burning or scorching. A thinner crust may also be preferable as it cooks faster and helps prevent overcooking the cheese. Alternatively, adding cheddar towards the end of the cooking process, such as with a grilled pizza, can help maintain its texture and flavour.
While some people enjoy the unique flavour and texture that cheddar adds to pizza, others prefer the more traditional melt and stretch of mozzarella. Ultimately, the choice of cheese depends on personal preference and the desired flavour profile of the pizza. Experimenting with different types of cheddar and blends of cheeses can help create a unique and appealing pizza.
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Frequently asked questions
Yes, you can use cheddar cheese on pizza. However, it doesn't melt as well as mozzarella and has a stronger flavour, so it's best to use it sparingly and in combination with other cheeses.
Some good cheese combinations for pizza include mozzarella and provolone, mozzarella and cheddar, and mozzarella, provolone, and white cheddar. You can also experiment with other cheeses like feta, gouda, or parmesan.
Mozzarella is the most popular cheese for pizza because it has a neutral-salty taste, melts well, and has good stretchability. It is also a defining ingredient in Neapolitan pizza and is minimally processed, giving it a fresh taste and light, creamy texture.
When using cheddar cheese on pizza, it's best to use younger, softer cheddars with lower fat content as they melt better. You can also try blending it with a lower-fat mozzarella to improve meltability and stretchability. Additionally, consider the other ingredients and toppings on your pizza to ensure they complement the sharp taste of cheddar.
