Frederic Melton
Whether cheese belongs on pizza or not is a highly debated topic. Some people enjoy cheeseless pizzas, especially those who are vegan or are used to the pizza styles of other cultures. However, for many, pizza and cheese are inseparable, with the stretchy, gooey, melted cheese being an integral part of the pizza-eating experience. The most popular pizza cheese globally is mozzarella, which is known for its stretchiness and ability to melt, although other varieties such as provolone, Cheddar, and Parmesan are also commonly used.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Wisconsin Brick Cheese, Monterey Jack, Feta, Muenster |
| Cheese that doesn't belong on pizza | Cheese doesn't belong on pizza, according to some people |
| Cheese that melts well on pizza | Soft Jack cheese, Mozzarella, Provolone, Cheddar, Fontina, Gouda, Muenster, Swiss Raclette, Wisconsin Brick Cheese, Monterey Jack, Feta, Muenster |
| Cheese that doesn't melt well on pizza | Aged cheeses, Parmesan |
| Cheese that stretches well | Mozzarella, Provolone |
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What You'll Learn
Mozzarella is the most popular pizza cheese
While there are many types of cheese that can be used on a pizza, mozzarella is the most popular. It is America's favourite pizza cheese, and is loved for its ooey-gooey textural experience. While the flavour of mozzarella is fairly neutral, it is the perfect foil for spicy toppings like sausage or hot peppers. It also pairs well with gentler toppings like mushrooms, bell peppers, black olives, and onions.
Mozzarella is also prized for its meltability and stretchability. Fresh milk mozzarella, in particular, has a rich, milky flavour and is considered a step up from the more plain-tasting block mozzarella. Low-moisture mozzarella is also popular, especially in New York pizzerias, as it doesn't melt into a single piece when it cools. Many pizzerias use a blend of low-moisture mozzarella and fresh mozzarella to get the best of both worlds.
Mozzarella is also a key ingredient in the classic Pizza Margherita, which combines fresh basil, sweet tomato sauce, and mozzarella. One popular variety of mozzarella used in this pizza is Mozzarella di Bufala Campana, or Buffalo Mozzarella, which is produced in certain areas of Italy and can be used both baked or fresh.
While mozzarella is the most popular choice, other cheeses can also be used on pizza, including cheddar, fontina, Gouda, Jack, Muenster, provolone, and raclette.
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Cheddar, provolone, and parmesan are also popular
While mozzarella is the most popular pizza cheese globally, accounting for about 30% of all pizza cheese used, it is not the only cheese that belongs on a pizza. Cheddar, provolone, and parmesan are also popular.
Cheddar is a great way to enhance the flavour of an everyday cheese pizza. Its nutty taste and sharpness bring a richer dynamic to the pizza when paired with the more neutral flavour of mozzarella. However, cheddar does not hold up well to high heat, so it is best to use smaller amounts in comparison to mozzarella and bake at a lower temperature. Cheddar can also be mixed with mozzarella to preserve chewiness.
Provolone is the second most popular pizza cheese and is known for its creamy, buttery, and piquant notes, bringing a dash of intensity to the slice. It is a solid runner-up to mozzarella in terms of stretchability, and many pizzerias use a blend of the two cheeses. Provolone also pairs well with mozzarella and parmesan, as it adds an additional layer of flavour to the pizza.
Parmesan, a hard and aged cheese, barely melts at all when cooked. However, grated parmesan can be added to the top of a pizza to bring a sharp and tangy note. A blend of parmesan, Asiago, and sharp cheddar can be used on pizza, but the melting point of the cheese blend may need to be increased.
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Cheese blends are common
While mozzarella is the most popular pizza cheese globally, it is estimated that in the United States, only about 30% of all pizza cheese used is mozzarella. This is because pizza cheese often consists of a blend of two or more cheeses, such as mozzarella, provolone, and parmesan, or mozzarella and cheddar. In fact, many pizzerias use a blend of mozzarella and provolone, which offers both stretch and flavor. Mozzarella provides a creamy, fresh flavor and the perfect stretch, while provolone adds a dash of intensity with its creamy, buttery, and piquant notes. Cheddar, meanwhile, is a simple yet effective way to enhance the flavor of an everyday cheese pizza, as its nutty taste and sharpness bring a richer dynamic when paired with the more neutral flavor of mozzarella.
Other popular cheese blends for pizza include Monterey jack and feta, as well as Mueller and feta. Monterey jack melts well, and feta provides a delicious contrast with its salty, tangy taste and crumbly texture. Mueller also melts well and has a mild, buttery taste, while feta adds a bright contrast with its piquant bite.
When choosing cheese for a pizza blend, it is important to consider the desired level of stretchiness and meltability. For a stretchy and gooey texture, mozzarella is the best option, with provolone as a close second. Other cheeses that melt well include fontina, gouda, muenster, Swiss raclette, and Wisconsin brick cheese. Harder and more aged cheeses, such as parmesan, are less likely to melt smoothly. Additionally, while grated parmesan can be added to the top of a pizza, it typically does not melt well when cooked.
Processed cheese-like products, such as analogue pizza cheese, are also commonly used on mass-produced pizzas in North America and the United Kingdom. These products are designed to melt well, remain chewy, and are cheaper to produce than real cheese. However, they are not considered true cheese, as they are made with casein, a milk by-product, and vegetable oil, rather than milk fat.
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Cheese substitutes are often used
Mozzarella, the most popular pizza cheese globally, is a soft spun-curd cheese made from cow's milk. However, it has been estimated that in the United States, only about 30% of all pizza cheese used is actual mozzarella. This may be because mozzarella is harder to produce, as it requires more specialized equipment than analogue cheese. Pizza cheese can also be processed into blocks, granules, or slices for use on pizza or other foods.
Other popular pizza cheeses include provolone, the second most popular option, cheddar, parmesan, gouda, muenster, and Swiss raclette. These cheeses are known for their good meltability and stretchiness, contributing to the desired gooey, messy strands of cheese that many pizza lovers enjoy. Some people also experiment with blends of cheeses, such as mozzarella and provolone, or mozzarella and cheddar, to enhance flavor and texture.
While cheese is a staple ingredient for many pizza enthusiasts, some people do opt for cheeseless pizzas, either due to dietary restrictions or personal preference. Ultimately, the decision to include cheese on pizza and the type of cheese used is a matter of individual taste and preference.
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Cheese meltability and stretchability are important
The meltability and stretchability of cheese are influenced by factors such as moisture content, fat density, and aging. Cheeses with higher moisture content, such as fresh mozzarella, tend to melt and stretch more easily. Conversely, harder and more aged cheeses, like Parmesan, are less likely to melt smoothly. The processing and manufacturing techniques used in cheese production also impact meltability and stretchability. For example, analogue pizza cheeses, which are designed to melt well and remain chewy, often use simpler production methods and equipment compared to traditional cheese-making processes.
To achieve the perfect balance of meltability and stretchability, pizza makers can experiment with different combinations of cheeses. A blend of mozzarella and provolone, for instance, offers both stretch and flavor, and is a popular choice among pizzerias. The addition of cheddar to mozzarella can enhance flavor and preserve chewiness, although it may reduce elasticity. Other cheeses with good meltability include fontina, Gouda, Jack, Muenster, Swiss raclette, and Wisconsin brick cheese.
Ultimately, the choice of cheese depends on the desired taste and textural experience. While some may prioritize the gooey, stretchy qualities of melted cheese, others may focus on flavor combinations. By understanding the unique characteristics of different cheeses and their behavior when melted, pizza enthusiasts can create their own irresistible cheese blends that deliver on both taste and texture.
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Frequently asked questions
The most popular pizza cheeses are mozzarella, provolone, cheddar, and parmesan. Mozzarella is the most popular cheese for pizza globally, but in the US, only about 30% of pizza cheese is mozzarella. Mozzarella is known for its stretchiness and neutral flavor, which can be enhanced by adding sharper cheeses like provolone, parmesan, or cheddar.
There are many other types of cheese that can be used on pizza, including Monterey jack, feta, muenster, gouda, Swiss raclette, and ricotta. Some people also like to use processed cheese products on pizza, such as Provel, which is made with cheddar, Swiss, and provolone.
This is a matter of personal preference. Some people enjoy cheeseless pizza, especially if they are vegan or if they prefer the flavors of the other toppings to shine through. However, cheese is a very common topping for pizza, and many people enjoy the taste and texture that it adds to the dish.
