Andy Montoya
Cheese pizza is a classic dish that has gained popularity worldwide. While there are many types of cheese that can be used on pizza, mozzarella is the most popular and common choice. This is due to its mild flavour, meltability, and stretchability, creating the iconic gooey and stretchy texture that many pizza lovers enjoy. However, other types of cheese such as cheddar, provolone, gouda, and more are also used to add unique flavours and textures to cheese pizzas. The versatility of cheese pizzas allows people to experiment with different combinations of cheeses and toppings, making it a widely enjoyed dish.
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What You'll Learn
Mozzarella is the most popular cheese for pizza
Mozzarella is traditionally made with Bufala milk, but today it is more commonly made with cow's milk. When making pizza with mozzarella, you can choose between high and low moisture. High-moisture mozzarella has a very short shelf life and must be used within a day of being made, whereas low-moisture mozzarella has a longer shelf life and a denser, saltier flavour. This low-moisture component also helps it melt faster when baked.
Low-moisture mozzarella is best for Margherita pizzas, while high-moisture mozzarella is better for Neapolitan and Greek pizzas. If using high-moisture mozzarella alone, it is important to slice it thinly and drain any excess moisture. Mozzarella can also be blended with provolone to make a traditional cheese or pepperoni pizza.
While mozzarella is the most popular, there are many other types of cheese that can be used on pizza, including provolone, cheddar, fontina, gouda, jack, muenster, raclette, asiago, parmesan, and havarti.
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Cheddar is a popular choice for its sharp, tangy flavour
While mozzarella is the most popular cheese for pizza, cheddar is a close second. It is widely loved for its sharp, tangy flavour and is a common ingredient in pizza cheese blends. Its lower elasticity means it doesn't blister as easily as mozzarella, and its deep orange tint adds colour to the pizza.
Cheddar is the most consumed cheese in the US and the UK, and can be found in almost everybody's fridge. It is versatile, with a range of matured states that can affect its taste, from mild to mature. This makes it one of the most versatile and widely enjoyed cheeses, as it can be used in a huge range of recipes or paired with a variety of drinks. It is also a good melting cheese, making it an excellent choice for pizza.
Cheddar's popularity may be due to the fact that it was the first factory-manufactured cheese. The factory was founded in Rome, New York, in 1851 by Jesse Williams. This caused a shift in cheese culture, as associative dairy groups began to pool their milk in large factories. The industrialisation of cheese-making resulted in the death of the local cheesemaker and killed off a lot of the regional varieties held by different settler populations.
Another reason for cheddar's popularity is its versatility. It can be enjoyed on crackers, in a sandwich, melted on top of a pasta dish, or simply on its own. It is also a food staple, and its ability to cater to all tastes means it appeals to all age groups.
Cheddar is also a popular choice for pizza because of its sharp, tangy flavour. When used on pizza, cheddar adds a rich, nutty, earthy flavour. It holds up well as it cools, remaining soft and pliable.
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Provolone is the second most popular cheese for pizza
Pizza is one of the most popular comfort foods, and cheese is an essential ingredient in making it. Mozzarella is the most popular cheese option for pizza. It is a defining ingredient in Neapolitan pizza, but it is also a perfect cheese for any pizza style. Mozzarella can be blended with provolone to make a traditional cheese or pepperoni pizza. Provolone is the second most popular cheese for pizza. It is a semi-hard Italian cheese with a sharp and tangy flavour. The cheese originates from Southern Italy and is typically made from cow's milk. It is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of Provolone, aged for two to three months. It has a mild, creamy, and slightly sweet flavour. On the other hand, Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer. It has a sharper taste and a drier texture. Provolone is a versatile cheese that can be used on just about any flavour or kind of pizza. It can be used in an Italian tomato pie, St. Louis pizza, Greek pizza, or a Pinsa Romana. Provolone is also often blended with mozzarella to give pizza more depth of flavour.
There are many other types of cheese that can be used on pizza, such as cheddar, fontina, Gouda, Jack, Muenster, raclette, Parmesan, Asiago, and Havarti. Each cheese has its own unique qualities and can lend a sensational flavour to pizza. For example, cheddar is a must-have on Mac and Cheese Pizza, while Gouda is a delicious addition to pizzas featuring pulled pork or barbecue chicken. Parmesan, when sprinkled over a pizza, can transform its flavour and add a layer of richness. Feta is an increasingly popular choice on specialty Greek pizzas, and goat cheese is a good option for those who want to mix it with other flavours like berries or herbs.
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Low-moisture mozzarella is easier to grate and melts better
Mozzarella is America's favourite pizza cheese, and for good reason. Its meltability and stretchability are legendary, and it has a light and creamy texture. However, not all mozzarellas are created equal when it comes to pizza-making. Low-moisture mozzarella is easier to grate and melts better than high-moisture or fresh mozzarella, making it the best choice for pizza night.
Low-moisture mozzarella has a lower water content than fresh mozzarella, which means it releases little to no water as it melts. This results in a nice, continuous "sheet" of cheese that stretches away from the slice in thin strands—the hallmark of a good pizza. In contrast, fresh mozzarella can become soupy as it melts, and may not provide the same satisfying cheese pull.
The lower moisture content of this type of mozzarella also gives it a longer shelf life, as well as a denser and saltier flavour. It is often referred to as "aged mozzarella" or "regular mozzarella", and can be found in the dairy case near other block cheeses like cheddar and ricotta. It is sold in whole blocks, pre-shredded bags, and string cheese. While pre-shredded mozzarella is convenient, it tends to brown faster and form an unattractive crust due to the added starch. It also has an unpleasant gritty mouthfeel when eaten raw.
When choosing low-moisture mozzarella, opt for a whole milk variety if possible. Whole milk mozzarella spreads into an even layer that stays moist and stretchy, even when slightly browned. Skim or part-skim mozzarella, on the other hand, tends to form unattractive sheets and does not melt as well.
For pizza purists, nothing beats the flavour and texture of fresh mozzarella. However, if you're looking for a cheese that will melt evenly and provide that perfect cheese pull, low-moisture mozzarella is the way to go. Its superior melting and stretching abilities make it the ideal choice for pizzas, and it is versatile enough to work with any pizza style or flavour combination. So, the next time you're making pizza at home, reach for the low-moisture mozzarella and get ready to enjoy the ultimate cheesy, gooey slice.
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Other popular cheeses include smoked gouda, pepper jack, and raclette
While mozzarella is the most popular pizza cheese, there are several other varieties that can offer a richer, more complex flavor while still providing the desired meltability and stretchability. Other popular cheeses include smoked gouda, pepper jack, and raclette.
Smoked gouda has a mild, buttery flavor with a hint of sweetness and a smoky overlay. It pairs well with spinach, as in this recipe from Taste of Home, where gouda and spinach top a pizza with sauteed mushrooms and onions.
Pepper jack is a mild, cheddar-like cheese with a nice degree of heat. It is a popular choice for spicy chicken pizzas, as in this recipe from My Baking Addiction, which also features salsa, onions, and bell peppers.
Raclette is a traditional Swiss semi-hard cheese that is usually melted and scraped onto diners' plates, often served with potatoes, pickles, and onions. However, it can also be used as a pizza topping, as suggested by Chef Jenn Allen, who recommends serving it with pizza crust, pita bread, or sliced baguette, along with a variety of meats, vegetables, and sauces for guests to mix and match.
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Frequently asked questions
Mozzarella is the most popular cheese for pizza, with provolone coming in second.
Other popular cheeses for pizza include cheddar, gouda, parmesan, and pepper jack.
Low-moisture mozzarella is the best type of mozzarella for pizza as it has a longer shelf life, stronger flavour, and is easier to melt.
