Frederic Melton
Pizza is a beloved food worldwide, and cheese is an essential component of this popular dish. The type of cheese used on a pizza can vary, but it typically has a slushy or misty consistency, adding extra taste and flavour to the overall profile of the pizza. The cheese can be imported from Italy, adding a level of authenticity to the pizza. The aroma of the cheese, combined with the other ingredients, creates an exceptional fragrance that is unique to pizza and cherished by many.
| Characteristics | Values |
|---|---|
| Texture | Slushy, Misty, Crispy |
| Taste | Delicious, Juicy, Flavorful |
| Smell | Aromatic |
| Toppings | Vegetables, Sauce |
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What You'll Learn
Cheese type: mozzarella, cheddar, or parmesan
Mozzarella is the most popular type of cheese for pizza. It is soft, chewy, and melts easily. It is made from the milk of a cow or water buffalo and has its origins in Italy. Mozzarella is mild and creamy in flavour, and it is versatile enough to be used as the only cheese or in a blend. When used alone, it is best to slice it thinly and drain any excess moisture from the cheese. Low-moisture mozzarella has a longer shelf life and a denser, saltier flavour than high-moisture mozzarella. It also melts faster when baked. Low-moisture mozzarella made with whole milk is the best option for pizza.
Cheddar is a good addition to pizza because its lower elasticity means it doesn't blister as easily as mozzarella. It has a sharp, nutty, rich, and earthy flavour. The sharpness is more intense in darker-coloured cheddars. If you choose a sharper cheddar with a deep orange tint, it will add colour to your pizza. Cheddar lends itself well to cheese blends and is commonly used on specialty pies like chicken bacon ranch, cheeseburger, and buffalo chicken pizzas. It can be paired with toppings like savoury meat or sweet pineapple. However, cheddar doesn't melt as well as mozzarella and can scorch at high temperatures.
Parmesan is usually aged for 3–8 months, which makes it harder in texture than mozzarella. This is why it is primarily used in salads and spaghetti. Parmesan is well known for its Umami-rich taste. It can be shaved or shredded on top of a pizza. A blend of aged Parmesan, Asiago, and cheddar cheeses is soft and meltable.
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Cheese texture: melted, gooey, or crispy
When it comes to pizza, the cheese texture can make or break the overall dining experience. The perfect cheese should be gooey and melted, oozing irresistibly with each bite. However, a crispy texture can also be desirable, adding a satisfying crunch to the soft dough and tangy tomato sauce.
Younger, fresher cheeses with higher moisture content tend to melt better and produce that desirable gooey texture. Examples include mozzarella, mild cheddar, Monterey Jack, Gruyère, Emmental, and young provolone. These cheeses have a looser protein structure and contain more water, allowing them to melt smoothly and evenly. When melted, they create a delightful stretch and pull effect, making them perfect for pizza.
On the other hand, aged cheeses like Parmesan or Pecorino-Romano tend to have lower moisture content due to evaporation during the ageing process. This causes them to separate into clumps or even refuse to melt at all, resulting in a greasy or grainy texture. However, aged cheeses pack a ton of flavour and can add a crispy texture to the pizza.
For the ultimate cheese pull experience, consider using "American" cheese, a processed cheese product made by blending young cheddar with extra milk, milk protein, and chemical salts. This combination results in an extremely low melting point, creating an extra gooey texture. While it may lack intense flavour, it delivers on the melt factor.
Additionally, certain cheeses like deli-sliced provolone, when melted over proteins such as roast pork or chicken, can add a tangy kick to your pizza. For a more pungent aroma and a complex flavour profile, try blending in some taleggio, which has a washed rind.
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Cheese colour: golden, brown, or burnt
The colour of the cheese on a pizza is an important indicator of its quality and taste. The ideal cheese colour on a pizza is golden brown, with a slight variation depending on the type of cheese used and the cooking method. Here is a detailed description of the three cheese colour stages:
Golden: A golden hue on pizza cheese indicates a creamy, melted consistency. This colour is often achieved with cheeses like mozzarella, which has a lower melting point and tends to retain a golden appearance even when fully melted. Golden cheese suggests that the pizza has been cooked thoroughly, and the cheese has reached the perfect temperature to achieve a smooth, stretchy texture. This colour is desirable as it indicates that the cheese is neither undercooked nor burnt, ensuring optimal flavour and mouthfeel.
Brown: Brown spots or patches on pizza cheese indicate a higher temperature and more intense cooking method. This colour is often achieved with aged, low-moisture cheeses like Emmental or Gouda, which brown more easily. Brown cheese spots can add a crispy texture and a slightly nutty flavour to the pizza. However, achieving this colour consistently across the pizza can be challenging without specialised equipment like a pizza oven or a pizza stone.
Burnt: Burnt cheese on a pizza is characterised by dark rims, charring, or a blackened appearance. While some pizza enthusiasts enjoy the added flavour and crunch of slightly burnt cheese, it is generally considered undesirable. Burnt cheese can result from using a cooking temperature that is too high or cooking the pizza for too long. To avoid burning the cheese, it is crucial to monitor the pizza closely during the final stages of cooking and remove it from the oven when the desired level of browning is achieved.
It is worth noting that the colour of pizza cheese can also be influenced by the type of oven, the presence of a pizza stone, and the specific variety of cheese used. Achieving the perfect balance between golden, brown, and burnt requires attention to detail and experimentation with different cooking techniques and cheese combinations.
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Cheese smell: aromatic, savoury, or pungent
Cheese is a beloved food for many, but it can also be quite polarizing. Some people may find the smell of certain cheeses off-putting, while others savour the aroma. The truth is, the aroma of cheese is complex and depends on various factors, including the type of milk used, the bacteria involved, and the ageing or ripening process.
When it comes to the smell of cheese, one might encounter descriptions like aromatic, savoury, or pungent. But what do these terms mean in the context of cheese? Aromatic cheeses are those that exhibit distinct and pronounced aromas. This characteristic arises from the presence of certain compounds, such as fatty acids and their derivatives, including aldehydes, methyl ketones, and lactones. For example, Camembert cheese owes its global aromatic note to oct-1-en-3-ol, a compound produced by the metabolism of Penicillium camemberti. Additionally, benzaldehyde, a compound found in cheese, has an aromatic note reminiscent of bitter almond.
Savoury is a term often used to describe the smell of sharp cheeses, such as Cheddar. These savoury aromas are attributed to sulfur compounds produced by bacterial cultures during the cheese-making process. While savoury aromas are generally only considered pleasant in the context of food, they can evoke a sense of anticipation and excitement when cooking or enjoying dishes like pizza.
On the other hand, pungent cheeses are those with a strong, sharp, and often overpowering odour. This characteristic is typical of cheeses that have been aged or ripened for a longer period, allowing bacteria to form and produce more pronounced smells. Examples of pungent cheeses include Gorgonzola, an Italian cheese with a crumbly texture, and Taleggio, which is often used in salads, risottos, and pasta dishes. Another noteworthy pungent cheese is Casu Marzu from Sardinia, which is infamous for being infested with live maggots that aid in breaking down the cheese, giving it a soft and spreadable texture.
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Cheese taste: salty, tangy, or sharp
When it comes to describing the taste of cheese on a pizza, one might use words like salty, tangy, or sharp. These words can effectively convey the intensity and characteristics of the cheese's flavor.
Starting with "salty," this term describes a cheese with a pronounced saltiness that can enhance the overall flavor profile. Salt is known to accentuate and bring out other flavors, and a salty cheese can add depth and complexity to the pizza.
The word "tangy" suggests a cheese with a pleasantly sharp, acidic, or sour taste. A tangy cheese can provide a vibrant and lively contrast to the other ingredients on the pizza, adding a zesty kick to the overall flavor combination.
Now, the term "sharp" when describing cheese is a bit more complex and controversial. According to cheese writer Max McCalman, "sharp" can mean different things to different people. To some, it might indeed mean salty, while to others, it could indicate a strong tanginess or acidity. In general, "sharp" can be understood as a synonym for "pronounced," meaning the cheese has a distinct and intense flavor. However, some argue that "sharp" does not provide a clear flavor descriptor and can be misleading, as it may be used interchangeably with "strong" by consumers seeking a cheese with an intense flavor profile.
Instead of using "sharp," one could explore a more nuanced vocabulary to describe the cheese's flavor. For instance, is the cheese loud or boss? These unconventional terms might better convey the intensity and character one is trying to express with "sharp." Additionally, considering other sensory aspects, such as texture, aroma, and appearance, can help provide a more comprehensive description of the cheese's overall characteristics.
In conclusion, when describing the cheese on a pizza as salty, tangy, or sharp, one can convey the intensity and specific characteristics of its flavor. However, it is beneficial to explore a diverse vocabulary and consider multiple sensory dimensions to provide a more accurate and informative description.
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Frequently asked questions
Some adjectives that can be used to describe the cheese on a pizza include slushy, misty, juicy, and cheesy.
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Slushy cheese on a pizza is typically soft and easy to bite into. It is often the result of using fresh, high-quality cheese that has been properly melted and blended with the other ingredients.
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The type of cheese used on a pizza can significantly impact its overall taste and flavor. Different cheeses have distinct flavors, textures, and melting properties, which can make the pizza more or less savory, creamy, or stretchy.
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Some popular cheese options for pizzas include mozzarella, cheddar, parmesan, gouda, and Monterey Jack. These cheeses offer a range of flavors and melting characteristics that can enhance the overall taste and texture of the pizza.
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The amount of cheese put on a pizza can vary depending on personal preference and the style of pizza being made. A thin crust pizza, for instance, might call for a lighter hand with the cheese to prevent it from becoming soggy, while a deep-dish or Chicago-style pizza is known for its generous, cheesy topping. Ultimately, the right amount of cheese is that which satisfies your taste buds and creates a well-balanced pizza.
