The Mystery Of Pizza Cheese: Real Or Fake?

Pizza is one of the most popular foods in the world, and cheese is one of its main ingredients. However, it is not always clear what type of cheese is being used. While many people assume that pizza chains use 100% mozzarella cheese, this is not always the case. In fact, a 2014 undercover inspection in Lancashire, UK, revealed that 19 out of 20 pizza samples contained analogue cheese, an artificial cheesy substance that is cheaper and quicker to produce than real cheese. This has led to concerns about the quality and authenticity of the cheese used on pizzas, with some people questioning whether it is real cheese at all. The issue of pizza cheese has sparked debates about ingredient labelling and the use of substitutes in the food industry.

Is it real cheese on pizza?

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Fake cheese on pizzas

While many people assume that popular pizza chains use 100% mozzarella cheese, this is not always the case. Some pizza chains, such as Pizza Hut, Dominos, and Papa John's, have been accused of using "fake cheese" or "cheese-like products" that contain various additives and ingredients other than just milk. This has led to criticism and disappointment from customers who expect their pizzas to have stringy, gooey, and stretchy cheese as advertised.

The term "fake cheese" is often used to describe cheese products that are highly processed and contain additives, preservatives, and artificial ingredients. These types of cheese are typically manufactured to have a long shelf life, be easy to melt, and be cost-effective for mass production. While they may be made with some dairy products, they often include ingredients such as modified food starch, which can be used to freeze the cheese for longer storage.

In recent years, there has been a growing trend towards using vegan cheese on pizzas, offering a plant-based alternative to traditional dairy cheese. Vegan cheese is made without any animal products and can be derived from various bases, such as cashew milk or other plant-based sources. While early versions of vegan cheese were often criticized for their goopy, plasticky, and artificial taste and texture, advancements have been made to create vegan cheese that melts, stretches, and tastes closer to traditional cheese.

When it comes to pizza, the type of cheese used can significantly impact the overall taste, texture, and quality of the final product. While some people may prefer the stretchiness and richness of traditional mozzarella, others may opt for vegan cheese for ethical, health, or dietary reasons. It is important for consumers to be aware of the ingredients and make informed choices based on their preferences and values.

To ensure that you are getting the type of cheese you prefer on your pizza, it is always a good idea to read the ingredient list and understand the different types of cheese used by various pizza providers. Additionally, trying out different pizza options, whether from popular chains or local pizzerias, can help you discover the cheese and overall pizza experience that best suits your taste and expectations.

Mozzarella substitutes

Mozzarella is a semi-soft Italian cheese with a subtle flavour. It is traditionally made with buffalo milk, though it can also be made with cow's milk. There are two types of mozzarella: fresh, which is not aged and has a very mild flavour; and slightly aged, also known as low-moisture mozzarella, which is firmer and has a slightly yellow colour. It is a popular cheese for pizza because it is a great melting cheese.

However, there are many substitutes for mozzarella that can be used on pizza. Some alternatives to mozzarella include:

• Swiss cheese: this is firmer and sweeter than mozzarella, but it works well in most dishes.
• Raclette cheese: a Swiss cheese that can be used in place of mozzarella.
• Appenzeller cheese: another Swiss cheese that can be substituted for mozzarella.
• Edam cheese: a Dutch cheese that can be used instead of mozzarella.
• Gouda: especially young or mild gouda, this Dutch cheese can be used in place of mozzarella.
• Jarlsberg cheese: this Norwegian cheese can be used as a substitute for mozzarella.
• American Swiss cheese: this can be used as a substitute for mozzarella.
• Emmental: with a similar flavour profile to Swiss cheese, Emmental is a good melting cheese that can be used instead of mozzarella.
• Comte cheese: this French cheese has a similar flavour profile and semi-hard texture to aged mozzarella, making it an excellent substitute.
• Provolone: this Italian relative of mozzarella will melt in a similar way and add richness to pasta dishes.
• Parmesan: while firmer and drier than mozzarella, shaved Parmesan can be used in dishes like Caprese salad where mozzarella is used for flavour.
• Halloumi: although the flavour is much saltier, halloumi has a similar texture to mozzarella and will melt well, making it a surprisingly good substitute.
• Feta: this Greek cheese is saltier and won't melt as well, but it will give an intense boost of flavour. It works well in dishes like quiche where flavour is prioritised.
• Oaxaca cheese: this Mexican cheese has a similar texture to mozzarella and melts in a similar way, making it a good substitute, particularly for aged mozzarella.
• Queso blanco: this Mexican curd cheese can be used in salads like fresh mozzarella.
• Ricotta: while it won't melt as well as low-moisture mozzarella, ricotta is often used on pizza or in pasta dishes to give a creamy texture. It can also be used in Caprese salad.

There are also some vegan alternatives to mozzarella that can be used on pizza:

• Tofu: while it won't melt in the same way, tofu will provide a similar flavour. It is best to use non-salted tofu.
• Hummus: while it won't melt, a dollop of hummus on top of a cooked pizza base can be a tasty alternative to melted mozzarella.
• Dairy-free pesto: this won't melt either, but it will add flavour and freshness and can be a great alternative to the cheesiness of melted mozzarella.

Modified food starch

One reason that some companies put modified food starch in their cheese is so that they can freeze it. This is a common practice for cheaper pizzas, as the companies can buy cheap cheese and freeze it in big warehouses until they need it.

SMS Corporation offers modified starch solutions for cheese. Their KREATION® PC functions as a gelling agent and contributes to a smooth texture and glossy surface. It also partially replaces sodium caseinate and delivers excellent freeze-thaw stability, sliceability, and shredability. Their KREAMERY® 755 product serves a similar purpose, but it is designed to provide a highly desirable stringy texture. SMS Corporation also offers KREATION®OP, a modified starch designed to replace potato starch, which prevents stickiness, provides a transparent appearance, and improves flowability.

Some people are critical of the use of modified food starch in cheese, as they believe it affects the taste and quality of the product.

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Dough preparation

To make pizza dough, you will need the following ingredients: water, sugar, active dry yeast, flour, salt, and oil. You can also add dried herbs to the mix if you desire.

First, mix warm water with sugar and add yeast to it. Whisk until the yeast dissolves and let the mixture stand until bubbles form on the surface. In a separate bowl, whisk together flour, salt, sugar, and dried herbs (if using). Make a well in the center of the flour mixture and add the yeast mixture and oil. Stir until smooth, and then add more flour to form a soft dough.

Turn the dough onto a floured surface and knead it for about 6-8 minutes, adding more flour as needed to prevent stickiness, until it is smooth and elastic. Place the dough in a greased bowl and turn it once to grease the top. Let the dough rest for about 45 minutes.

Once the dough has rested, you can begin shaping it. On a lightly floured surface, stretch the dough into a 12-inch circle. Transfer the dough to a non-stick baking sheet or a preheated pizza pan for a crispier crust.

For a unique twist, you can try adding cheese to the bottom of the crust. Sprinkle a thin layer of cheese, such as Parmigiano-Reggiano, sharp cheddar, or Gruyère, onto the pan before placing the dough on top. This technique adds extra flavor and texture to your pizza.

Now your dough is ready for sauce and toppings! Remember not to overload the dough with sauce or cheese to avoid sogginess.

Cheese processing

When it comes to pizza, cheese is a key ingredient, and the type and quality of cheese used can significantly impact the taste and texture of the final product. While many people assume that pizza is made with 100% mozzarella cheese, this is not always the case, especially when it comes to mass-produced pizzas from popular chains.

Once shredded, the cheese may be mixed with other types of cheese to create a unique blend of flavours and textures. For example, a classic combination is to use both shredded low-moisture mozzarella and cubed fresh mozzarella, with the low-moisture variety providing the desired stretchiness and the fresh variety adding gooey, melted pools of cheese. Additionally, grated Parmesan can be sprinkled onto the crust before adding the sauce and other toppings, creating a savoury barrier that protects the crust from becoming soggy.

After the cheese has been prepared and mixed, it is then ready to be added to the pizza. The amount of cheese used can vary depending on personal preference and the desired cheesiness of the pizza. Once the pizza is assembled, it is essential to consider the oven setup, as this can impact the cooking of the cheese. Using a preheated pizza stone, baking steel, or a sturdy, upside-down baking sheet can help ensure the cheese melts evenly and the crust cooks thoroughly.

While mozzarella is the classic choice for pizza, other cheeses can also be used to add flavour and texture. These include cheddar, fontina, Gouda, Jack, Muenster, provolone, Swiss raclette, and goat cheese. However, it is important to consider the melting point of the cheese to avoid lumps of semi-melted cheese on the final pizza. Additionally, some cheeses, such as Velveeta and processed American cheese, are highly meltable but may not offer the desired flavour profile.

Frequently asked questions