Randy Chandler
Pizza is one of the most beloved foods in the world, and cheese is an integral part of it. The combination of cheese and pizza dates back to the very first pies served at market stalls in Naples, Italy. While there are many types of cheese available, not all are suitable for pizza. The perfect pizza cheese should have a low melting point, mild stretchiness, and the ability to brown without burning. Mozzarella, the most popular choice, ticks these boxes, but other cheeses like cheddar, parmesan, provolone, and more can also be used to add unique tastes and textures. So, must there be cheese on pizza? The answer is subjective, but the long-standing tradition and versatility of cheese on pizza make it a hard combination to beat.
| Characteristics | Values |
|---|---|
| Browning Capability | Turns golden brown without burning |
| Melting Point | Low |
| Stretchiness | Mild |
| Moisture Level | Low (~50-52%) |
| Fat Content | Low (~35-40%) |
| Cheese Type | Mozzarella, cheddar, parmesan, provolone, havarti, gorgonzola, scamorza, caciocavallo, fontina, gouda, jack, muenster, swiss raclette, asiago, sharp cheddar, wisconsin brick cheese, provola, burrata, stracciatella, squacquerone |
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What You'll Learn
Mozzarella: the most popular choice, but is it the best?
Mozzarella is America's favourite cheese for pizza. It is known for its meltability and stretchiness, and it turns golden easily. However, some people find it a little plain.
Mozzarella is a versatile cheese that can be used as the only cheese on a pizza or added to a blend. It comes in two varieties: high and low moisture. High-moisture mozzarella has a very short shelf life and must be used within a day of being made. Low-moisture mozzarella has a longer shelf life and a denser, saltier flavour. It also melts faster when baked. Low-moisture mozzarella made with whole milk is the best option for pizza, and it works well on Margherita pizzas. If you're using high-moisture mozzarella, it's better suited to Neapolitan and Greek pizzas.
While mozzarella is the most popular choice, there are many other types of cheese that can be used on pizza. Cheddar, for example, is a powerful, iconic, and popular addition to any pizza recipe. It is known for its sharp flavours and strong presence. Other cheeses that work well on pizza include parmesan, provolone, fontina, gouda, jack, muenster, swiss raclette, gorgonzola, and havarti.
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The science of melting: what makes a cheese melt?
Pizza is one of the most beloved foods across the globe, and cheese is a key ingredient in this beloved dish. But what makes a cheese melt?
Firstly, it's important to understand the composition of cheese. Cheese is mostly made up of protein, fat, and water. The protein in cheese is called casein, and it forms a 3-D mesh structure, with calcium acting as the "glue" that holds the casein micelles together. When milk is heated with rennet, the casein proteins form a gelled network that traps fats and liquids, creating the curds that are used to make most cheeses.
The melting ability of a cheese depends on how well it can maintain its emulsion when the protein network begins to collapse. This is influenced by the ratio of water to fat in the cheese, as well as the strength of the protein network. Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters because they have a higher water content and a weaker protein network that allows the fat and water to mix more easily. On the other hand, drier, aged cheeses like Parmesan or Pecorino-Romano have already lost much of their moisture through evaporation, causing them to separate into clumps or break when melted. Additionally, as cheese ages, its proteins form tighter clumps, making it more difficult for the cheese to bind fat and water together smoothly.
The composition, acid level, and age of the cheese also play a role in its melting ability. Higher moisture and higher-fat cheeses, such as young Gouda or Havarti, tend to melt better than their drier, aged counterparts. Furthermore, the level of acid development in the cheese can impact its melting properties. Cheeses with high acid levels, such as feta, may soften when heated but will not melt or become gooey and stretchy.
In summary, the melting ability of a cheese is influenced by its moisture content, fat content, protein network strength, age, and acid level. Younger, high-moisture cheeses with weaker protein networks and lower acid levels tend to melt more easily and smoothly than drier, aged cheeses with tighter protein clumps and higher acid levels.
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Cheddar: a must-have or too intense?
Cheddar is a popular cheese with a strong flavour and a beloved comfort food for many. But is it a must-have on pizza, or is it too intense?
Cheddar is a versatile cheese that pairs well with both mild and spicy ingredients, enhancing the flavours of other toppings. Its sharp, salty taste and iconic character make it a powerful addition to any pizza. Cheddar is also a key ingredient in the ever-popular Mac and Cheese Pizza. Its low melting point makes it an excellent choice for pizza cheese, as it can turn golden brown without burning and has a mild stretchiness, producing strands when pulled apart.
However, some may find the flavour of cheddar too intense for their liking. While it is a popular cheese, its strong taste may overpower other toppings, especially if the cheese is the star of the show. A blend of cheeses may be preferable to balance the sharpness of cheddar with milder options. For example, a blend of mozzarella, cheddar, and parmesan can create the perfect melt, taste, and golden colour.
Ultimately, the decision to include cheddar on a pizza depends on personal preference and the desired flavour profile. Cheddar can be a must-have for those who enjoy its bold flavour and the way it enhances other ingredients. However, for those who prefer a milder or more nuanced taste, a different cheese or a blend may be a better option.
In conclusion, while cheddar offers a rich and distinctive flavour, it may be too intense for those seeking a more subtle or varied cheese experience on their pizza.
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Fresh vs aged: does age matter?
While pizza is often associated with cheese, and cheese is certainly a popular topping, there is no rule that says there must be cheese on pizza. In fact, pizza can be enjoyed with a variety of toppings, or none at all, to suit individual preferences. That being said, cheese is a versatile topping that can be used to enhance the flavour and texture of a pizza, and there are many types of cheese to choose from, each with its own unique characteristics.
When it comes to choosing between fresh and aged cheese for pizza, both options have their advantages and can elevate a pizza's flavour and texture in distinct ways. Fresh cheeses tend to be softer and have a higher moisture content, which can result in a creamier, more spreadable texture. On the other hand, aged cheeses have lower moisture content and tend to be firmer, saltier, and denser. This can add a more distinct, nuanced flavour to the pizza.
Mozzarella, a popular choice for pizza, can be used as either a fresh or aged cheese. Fresh mozzarella, also known as buffalo mozzarella, has a short shelf life and must be used within a day of being made. It is known for its creamy texture and sharp, strong flavour. When used on pizza, it can be melted or added to an already cooked pizza. Low-moisture mozzarella, on the other hand, has a longer shelf life and melts faster when baked. Its denser texture and saltier flavour make it ideal for creating crispy edges on a pizza.
Other fresh cheeses that work well on pizza include stretchy Provola, burrata, stracciatella, and squacquerone. Aged cheeses that pair well with pizza include cheddar, parmesan, provolone, and havarti. When selecting an aged cheese, it is important to consider its meltability. Harder, more aged cheeses tend to be less willing to melt, while younger, minimally aged cheeses tend to melt more easily. For example, soft Jack cheese melts in minutes, while a two-year-old Parmesan may barely melt at all.
Ultimately, the decision to use fresh or aged cheese on a pizza depends on the desired flavour and texture. Fresh cheeses can add creaminess and spreadability, while aged cheeses can contribute more intense, nuanced flavours. Both options can be used to create delicious pizzas, and experimenting with different cheeses and combinations can lead to unique and exciting flavour profiles.
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Alternatives: what other cheeses could work?
While mozzarella is the most popular cheese for pizza, there are several other types of cheese that can be used to add a unique taste.
For those who enjoy fresh cheeses, stretchy Provola is a great option (not to be confused with aged Provolone, which is also excellent on pizza). Another fresh cheese option is Burrata, a bag of cheese filled with cream. The outer layer is a mozzarella skin, and the inside is a mixture of mozzarella and cream. As Burrata is already liquid, it does not need to be melted, just warmed, and spread across the pizza after it comes out of the oven. Other spreadable fresh cheeses to try on pizza include stracciatella and squacquerone.
For those who prefer harder cheeses, Cheddar is a well-known pizza topping, adding a sharp, strong flavour. Other harder cheeses that melt nicely on pizza include Havarti, which is similar to Cheddar, and Wisconsin brick cheese.
For those who are looking for a middle ground between hard and soft cheeses, there are several options that offer good meltability. These include fontina, Gouda, Jack, Muenster, provolone, Swiss raclette, and regular Swiss cheese.
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Frequently asked questions
No, but cheese and pizza have been inseparable since the first pies were served in Naples. Cheese is not a requirement, but it is a popular topping.
Mozzarella is the most popular choice for pizza because it is stretchy, turns golden easily, and has a mild flavour. Other good melting cheeses include cheddar, fontina, gouda, jack, muenster, provolone, and swiss raclette.
Low-moisture mozzarella is the best option for pizza because it has a longer shelf life, a saltier flavour, and melts faster. However, high-moisture mozzarella is more authentic and has a shorter shelf life.
Some unique cheese options for pizza include gorgonzola, caciocavallo, scamorza, provola, and castello aged havarti.
The amount of cheese you put on your pizza is a matter of personal preference. However, too much cheese may cause it to brown too much before the base is cooked.
