Frederic Melton
Cheddar cheese is a divisive topic when it comes to pizza toppings. While some people enjoy the sharpness and flavour it adds to their pizza, others believe that it is not suitable due to its melting characteristics and fat content. The perfect pizza cheese should be bendy, bubbly, and capable of browning, which is why mozzarella is the most popular choice. However, some people experiment with different cheeses on their pizzas, and cheddar is a widely loved cheese due to its sharp taste.
| Characteristics | Values |
|---|---|
| Taste | Sharp, earthy, and pungent |
| Melting | Doesn't melt as well as mozzarella |
| Heat tolerance | Doesn't handle high heat well |
| Use case | Best used in small amounts mixed with other cheeses |
| Texture | Greasier and breaks easily |
| Browning | Doesn't brown as well as mozzarella |
| Bubble size | Smaller bubbles |
| Popularity | Not as popular as mozzarella |
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What You'll Learn
Cheddar as a primary pizza cheese
Cheddar cheese is widely loved because of its sharp taste. However, people don't usually consider using cheddar as the only cheese on a pizza because it doesn't handle high heat well. It can scorch, which tastes and smells bad, and/or the fats can separate from the solids as a yellowish oil. The sharper the cheddar cheese is, the less well it will tolerate heat.
Younger, softer cheddars are ideal if you're trying to use cheddar as the primary cheese on a pizza. Quality matters, and you'll taste the difference between typical grocery store blocks of cheddar and cheddar from better cheese producers. It is also recommended to avoid using pre-shredded cheddar cheese.
Cheddar can be used as the main cheese on a pizza, but it works best in a mix of cheeses and adds a great undertone of flavor. It is recommended to use 10% cheddar and the rest a mix of mostly mozzarella and 15-20% provolone. Cheddar is a good addition to any pie because its lower elasticity means it doesn't blister as easily as mozzarella. If you are using cheddar as the main cheese, you might want to add it halfway through the cooking (or close to the end) because of the way it melts compared to mozzarella.
Cheddar is a British variety of cheese, and it doesn't have the same flavor or melting characteristics as mozzarella, which is the most popular choice for pizza cheese. Mozzarella has a lower fat content than even reduced-fat cheddar, making it the healthier choice.
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Melting characteristics of cheddar
Cheddar is a widely loved cheese due to its sharp taste. However, it is not the best option for pizza because it does not handle high heat well. Cheddar has a lower melting point than mozzarella and melts more rapidly and considerably at all cooking temperatures. Meltability is one of the most important functional properties of cheese, especially when used as a topping.
Cheddar's melting characteristics are determined by its composition of casein, water, fat, and protein. As cheddar is heated, its assorted fats begin to melt and seep out, floating to the surface, which is why cheese gets sweaty. As the cheese continues to heat up, the proteins within it start losing water, shrinking, and softening. By around 160 degrees Fahrenheit, the melting process is complete, and the cheese is thoroughly molten.
The meltability of cheddar can be affected by altering the number of bonds between molecules of calcium phosphate embedded in the casein. If there is too much calcium content, the cheese will not melt. Conversely, if there is too little calcium, the cheese will melt very quickly and become runny. The acidity of the cheese also plays a role in adjusting the number of bonds.
When using cheddar on a pizza, it is recommended to mix it with other cheeses such as mozzarella or provolone to improve its melting characteristics and overall flavour. It is also important to consider the type of cheddar used, as younger, softer cheddars with lower sharpness are more suitable for melting than sharper cheddars. Additionally, the cooking temperature and time should be carefully controlled to prevent scorching or separation of fats from solids as a yellowish oil.
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Taste and texture of cheddar on pizza
Cheddar cheese is widely loved because of its sharp taste. However, people don't usually associate it with pizza because it doesn't handle high heat well. Cheddar has a lower elasticity, which means it doesn't blister as easily as mozzarella. It also tends to be a bit greasier and break easier, so it's recommended to blend it with a lower-fat mozzarella.
When exposed to high heat, cheddar cheese can scorch, which tastes and smells bad, and/or the fats can separate from the solids as a yellowish oil. The sharper the cheese, the less well it will tolerate heat. Therefore, younger, softer cheddars are ideal if you're trying to use cheddar as the primary cheese on a pizza.
Cheddar cheese will not melt correctly. It is okay on low heat for short periods, but baking it long enough to cook the rest of the pizza will make it toughen up and secrete oil. It tends to melt and run to a larger extent than mozzarella, so it's better to use it sparingly. It's best to add cheddar halfway through the cooking or close to the end because of the way it melts compared to mozzarella.
Cheddar has a more robust flavour than mozzarella and Parmesan. It lends a great flavour, but you don't want too much on a pizza because it doesn't melt well and will overpower the flavour of the other ingredients.
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Other cheeses that can be used on pizza
While cheddar cheese can be used on pizza, it is not the best option as it does not melt as well as other cheeses and can scorch or secrete oil. It is recommended to use it in small amounts, mixed with other cheeses, and add it halfway through the cooking process.
Now, here are some other cheeses that can be used on pizza:
Mozzarella
Mozzarella is the most popular choice for pizza cheese, especially in America. It is known for its mild, creamy, and straightforward flavour, as well as its perfect consistency and supreme stretchability. It is also versatile and blends well with other cheeses. Low-moisture mozzarella is best for Margherita pizzas, while high-moisture mozzarella is ideal for Neapolitan and Greek pizzas.
Provolone
Provolone is a semi-hard Italian cheese that is the second most popular cheese to blend with other cheeses. Its flavour varies from sweet and mild to sharp and dry, depending on how long it ages. It is a popular choice for Italian tomato pie, St. Louis pizza, Greek pizza, or a Pinsa Romana. It is also commonly used in combination with mozzarella and Parmigiano-Reggiano.
Parmesan
Parmesan, or Parmigiano-Reggiano, is an aged Italian hard cheese that can be shaved or shredded on top of freshly baked pizzas. It should not be baked in the oven as it can ruin its delicate umami taste. It is recommended for Sicilian, Margherita, or Hawaiian pizzas.
Gouda
Gouda is a semi-hard Dutch cheese with a rich, unique flavour and smooth texture. Older gouda has less moisture and a tangier flavour compared to young gouda. It is a good choice for flatbread and thin-crust pizzas, as well as pizzas with pulled pork or barbecue chicken toppings.
Feta
Feta cheese is a great option for those who want to experiment with different flavours on their pizza. It pairs well with toppings like pesto, artichoke hearts, jalapenos, spinach, and mozzarella.
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The best cheese for pizza
Pizza is one of the most popular foods in the United States, with over 70,000 pizzerias across the country. The perfect pizza has a crispy crust, tangy tomato sauce, and slightly bubbly cheese. While the toppings on a pizza may vary, the cheese typically remains the same—but what is the best cheese for pizza?
Mozzarella is the most popular choice for pizza, especially in the United States and Italy. It has the ideal elasticity, moisture, and oil content to create the perfect amount of bubbling and browning. Its low moisture content also prevents the pizza from becoming soggy. It is bendy, bubbly, and capable of turning golden brown—the perfect pizza cheese.
However, this does not mean that other cheeses cannot be used on pizza. Cheddar, for example, is a popular addition to pizzas due to its sharp taste. It is often used in blends with other cheeses like mozzarella, provolone, and Parmesan. Younger, softer cheddars with lower fat content work best and should be added halfway through cooking to avoid scorching. While it does not have the same melting characteristics as mozzarella, it can add a nice undertone of flavor to the pizza.
Other cheeses that work well on pizza include provolone, which is very versatile and can be used on almost any flavor or kind of pizza; Parmesan, which can be shaved or shredded on top of freshly baked pizzas (but should not be baked in the oven); and feta, which works well with roasted beets on a pizza.
In Germany, it is common to use any semi-hard, mild, yellow cheese, such as Edamer, Emmentaler, or Gouda. Ultimately, the best cheese for pizza is a matter of personal preference, and there are many options to choose from when crafting the perfect pie.
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Frequently asked questions
Yes, you can use cheddar cheese on pizza. However, it doesn't melt as well as other cheeses, and it may scorch or secrete oil. It's best to use it in combination with other cheeses, like mozzarella, and add it halfway through cooking.
Cheddar doesn't have the same melting characteristics as mozzarella, and it has a stronger flavour. It's also a British cheese, not an Italian one, and mozzarella is the traditional choice for Italian pizza.
You can try a mix of mozzarella, provolone, and white cheddar, or mozzarella, Parmesan, and cheddar. Younger, softer cheddars with lower fat content work better, and you can add toppings like red onions, peppers, and BBQ sauce.
If you're looking for a cheese with a similar texture to cheddar but more suitable for pizza, you can try provolone, gouda, or Edam. These cheeses melt well and have a mild flavour.
The most popular choice for pizza cheese is mozzarella. It has the right elasticity, moisture, and oil content to blister and brown correctly, creating the perfect bubbly, gooey texture.
