Kamil Perry
While mozzarella is the most popular choice of cheese for pizza, some people opt for cheddar. Cheddar is a British variety of cheese and is known for its strong flavour and high-fat content. It is also harder to melt than mozzarella, and tends to separate when exposed to high temperatures. However, some people prefer the taste of cheddar on their pizza, and it is often used in combination with other cheeses.
| Characteristics | Values |
|---|---|
| Most common pizza cheese | Mozzarella |
| Cheddar cheese on pizza | Possible, but less common |
| Cheddar cheese melting point | Lower than mozzarella |
| Taste | Stronger than mozzarella |
| Fat content | Higher than mozzarella |
| Best type of cheddar cheese for pizza | Younger, softer, milder cheddars |
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What You'll Learn
Mozzarella is the most common pizza cheese
Mozzarella is the most common cheese used on pizzas. It is super meltable, stretchable, and has a creamy, yet mild flavour. It is also America's pizza cheese of choice. Mozzarella is used as a base in most pizzas in America, sometimes with a little Parmesan. In Italy, too, mozzarella is the go-to cheese for pizzas.
Mozzarella's meltability is due to its low moisture content, which also gives it a longer shelf life and stronger flavour. Fresh mozzarella, on the other hand, has a creamier texture and must be consumed within a few days of being made. Both variants work well with other cheeses.
While cheddar is a popular cheese, it is not the best choice for pizza. Cheddar does not melt as well as mozzarella and can scorch, giving off a bad taste and smell. The sharper the cheddar, the less well it will tolerate heat. Cheddar also tends to make the pizza greasier as the fats can separate from the solids as a yellowish oil. However, younger, milder cheddars can be used as they melt better and have a similar flavour to mozzarella.
Some people do use cheddar on their pizzas, especially when paired with ground beef sautéed with onions. Cheddar can be used in combination with mozzarella, with some people using a 50:50 mix of the two cheeses.
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Cheddar can scorch and secrete oil
While cheddar is not the most common cheese used on pizzas, it can be used as a substitute for mozzarella or in addition to it. However, one source notes that cheddar is not the best choice for pizza because it does not have the same melting characteristics as mozzarella.
To avoid the issue of scorching and oil secretion, it is suggested to use a thinner crust and cook the pizza longer at a lower temperature. Another option is to make a grilled pizza, where the toppings are added towards the end of cooking.
Cheddar can be a good addition to pizza when paired with the right toppings. It is commonly used in combination with mozzarella and provolone. It is also recommended to be paired with ground beef sautéed with onions.
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Younger cheddars melt better
While pizza is traditionally topped with mozzarella, which is known for its stretchiness and meltability, some people do use cheddar cheese on their pizzas. Mozzarella is the go-to choice for pizzas in America and Italy, but some pizza places may use a combination of mozzarella and cheddar, or provolone and cheddar.
Cheddar cheese is a hard cheese that has been aged or cured for several months, and this curing process gives the cheese its distinctive flavour, texture, and colour. However, it also makes the cheese drier and less likely to melt well. Younger cheddars melt better than aged cheddars. The curing process causes the cheese to become drier, and the longer it is cured, the less moisture the cheese retains. This means that younger cheddars will melt more easily than older cheddars, which can become grainy or oily when melted.
The state of the casein protein in cheddar cheese also affects its meltability. In younger cheddars, the casein proteins are in tightly wound clusters, with limited interaction with one another. As cheddar ages, it goes through a process called proteolysis, in which the bonds between the casein molecules are broken, allowing the clusters to unwind and bind with other casein molecules, forming a matrix. Initially, this matrix is flexible, and the young cheese melts smoothly. However, with time, the proteins form a stronger network that requires more heat to melt and is less flexible when melted.
The acidity level of cheddar cheese is another factor influencing its meltability. Cheddar is made through a process called "cheddaring," which increases the acidity of the cheese. Some cheesemakers also add acid directly. The higher the acidity (lower pH level), the sharper the flavour, but the acidic environment also interferes with the cheese's ability to melt smoothly. The acid causes the casein network to attract and clump together, resulting in a lumpy, greasy, or watery texture when melted. Therefore, for better meltability, the acidity levels of cheddar should be adjusted between 4.9 to 5.4 on the pH scale.
To improve the meltability of cheddar cheese on pizzas, it is recommended to use younger, milder cheddars and to cook the pizza at a lower temperature for a longer time. By adjusting the age of the cheese and the cooking method, it is possible to enjoy the distinct flavour of cheddar on a pizza without compromising the desired melted texture.
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Cheddar can be used in a blend of cheeses
While mozzarella is the most popular choice of cheese for pizzas, cheddar can be used as a substitute or in a blend of cheeses. Cheddar is a British variety of cheese that has a different flavour and melting characteristic compared to mozzarella. It is also higher in fat content.
Cheddar can work on pizza, but it does not melt as well as mozzarella. The softer and younger the cheddar, the better it will melt. Aged cheddars are drier and do not melt as smoothly. The cheese can scorch, which tastes and smells bad, and the fats can separate from the solids as a yellowish oil. The sharper the cheddar, the less well it will tolerate heat. However, mild cheddar can be used on pizza and will melt well.
Cheddar can be used as the primary cheese on a pizza, but it is more commonly used in a blend of cheeses. It can be paired with mozzarella, provolone, or Parmesan. One blend suggested is a mix of mild white cheddar, Manchego, and Pecorino Romano. Cheddar gives the stretchiness, Manchego gives a rich flavour, and Romano adds saltiness. Another blend suggested is 10% cheddar, mostly mozzarella, and 15-20% provolone.
Cheddar is a good choice for a blend of cheeses because it adds depth of flavour to the pizza. It is also stringy when melted, which is a desirable trait for pizza cheese.
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Mozzarella has a lower fat content than cheddar
While both cheddar and mozzarella are popular choices for pizza, the two cheeses have different nutritional profiles. Cheddar is a semi-hard cheese that originated in the English village of Cheddar in Somerset in the late 12th century. Mozzarella, on the other hand, is a soft cheese that originated in Italy and is traditionally made from Italian buffalo or cow's milk. Today, it is more commonly made from cow's milk.
Mozzarella is also lower in sodium and calories than most other cheeses, including cheddar. This makes it a good option for those monitoring their salt and calorie intake. Additionally, mozzarella contains probiotics that may benefit the immune system. These include bacteria such as Lactobacillus casei and Lactobacillus fermentum, which may improve gut health and promote immunity.
When it comes to protein, cheddar generally contains more protein than mozzarella. This makes cheddar a good option for those looking to boost their protein intake. However, mozzarella still offers a significant amount of protein and can help with weight management.
In terms of taste and texture, mozzarella has a neutral-salty taste and is known for its stretchiness and meltability, making it a classic pizza topping cheese. Cheddar, on the other hand, has a stronger flavour and can add a greater impact to the overall flavour of the pizza. It also tends to melt and run more than mozzarella, so it should be used more sparingly.
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Frequently asked questions
Yes, you can use cheddar cheese on pizza. However, it may not melt as well as other cheeses, and it has a stronger flavour.
Younger, softer cheddars with lower fat content melt better and have a milder flavour. Aged cheddars are drier and don't melt as smoothly.
Cheddar has a strong flavour, so it's best to use a small amount. You can use it as part of a blend of cheeses, or as the main cheese if you grate it yourself and cook the pizza at a lower temperature.
Mozzarella, provolone, ricotta, parmesan, gouda, fontina, muenster, jack, gorgonzola, and havarti are all popular choices for pizza.
Mozzarella is the most popular choice for pizza because it has good meltability and stretchability, and a mild flavour.
