Frederic Melton
Pizza is a universal dish that can be topped with a variety of cheeses, from the classic mozzarella to the adventurous tang of goat cheese. The type of cheese used can make all the difference in the taste and texture of the pizza. While most pizzas use a blend of two or more cheeses, the most popular ones include mozzarella, provolone, cheddar, and parmesan. Regional preferences also dictate the choice of cheese, with Detroit-style pizzas opting for brick cheese and St. Louis-style pies favoring Provel cheese.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Brick Cheese, Provel, Swiss Raclette, Fontina, Muenster, Gouda, Jack |
| Cheese to avoid | Pre-shredded cheese, Velveeta, Processed American cheese |
| Best cheese for New York-style pizza | Low-moisture Mozzarella |
| Best cheese for Detroit-style pizza | Brick Cheese |
| Best cheese for St. Louis-style pizza | Provel |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizza. It is favoured for its meltability and stretchiness, producing the coveted cheese pull. In addition, its neutral flavour makes it a versatile pairing with a wide range of toppings.
Mozzarella is a key component of the classic Pizza Margherita, which also includes fresh basil and a sweet tomato sauce. Fresh mozzarella, specifically the fior di latte variety made with cow's milk, is commonly used in Italy. Mozzarella di bufala, or buffalo mozzarella, is another popular type of fresh mozzarella, produced in certain areas of Italy for centuries. It is known for its sharp flavour and strong presence.
Mozzarella is also the go-to choice in the United States, although Americans tend to prefer the shredded, low-moisture variety, which is meltier and stretchier. Many New York pizzerias use a blend of shredded low-moisture mozzarella and provolone, which is another stretchy, mild-flavoured cheese. This combination is said to offer both stretch and flavour.
When making pizza at home, it is recommended to shred a block of mozzarella yourself, rather than using pre-shredded cheese, which can contain additives such as potato starch and anti-caking agents that affect meltability.
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Cheddar, provolone, and parmesan are also popular
Mozzarella is the most popular pizza cheese, with its perfect properties for melting and browning on top of a pizza. However, there are many other great options for cheeses to use on a pizza. Cheddar, provolone, and parmesan are also popular.
Cheddar is a good addition to any pie because of its lower elasticity which means it doesn't blister as easily as mozzarella. It has a sharp, nutty, rich flavor and holds up well as it cools, remaining soft and pliable. The longer a cheddar is aged, the sharper its flavor. However, cheddar is too oily to be used alone on pizza, and it doesn't handle high heat well. It is usually an ingredient in a lot of pizza cheese blends.
Provolone is a semi-hard Italian cheese and is the second most popular cheese to blend with other cheeses. It has a bit more sharpness than mozzarella and is often blended with mozzarella to give pizza more depth of flavor. The flavor of provolone varies greatly depending on how long it ages. If you want to add a sweeter flavor and creamier texture to your pizza, use a provolone that’s been aged for a shorter amount of time. To add a sharper taste and dryer texture, choose a provolone that’s been aged for longer.
Parmesan, like Parmigiano-Reggiano, is probably one of your favorite go-to cheeses to sprinkle on top of your pizza. It has a granular texture and a hint of sweetness. It should be shaved or shredded on top of freshly baked pizzas. It should never be blended into your cheese mixes and due to the delicate flavor and dryness of this cheese, it should never be baked in the oven. When cheeses like parmesan are exposed to heat, their umami taste is ruined. Instead, use parmesan as a garnish on your pizzas to enhance the flavor of the whole pie.
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Pre-shredded cheese contains additives
When making pizza, it is important to consider the type of cheese you will use. While mozzarella is the most common choice, it is not the only option. Cheddar, fontina, Gouda, Muenster, provolone, and Swiss raclette are also popular options. However, if you choose to use pre-shredded cheese, it is important to be aware that it contains additives.
Pre-shredded cheese is often coated with anti-caking agents to prevent the shreds from clumping together. These agents can affect the texture and meltability of the cheese, which is why it is generally advised to grate your own cheese when making pizza. The most common anti-caking agent found in pre-shredded cheese is potato starch, which is also used as a thickener in commercial food products. Potato starch can be problematic for people with certain dietary restrictions, and it may also affect the browning and melting properties of the cheese.
In addition to potato starch, pre-shredded cheese may also contain natamycin, an anti-fungal and anti-mold agent. While natamycin is produced naturally by soil bacteria and is unlikely to cause any serious side effects, it has been placed on Whole Foods' list of unacceptable food ingredients. Another additive that is sometimes found in pre-shredded cheese is cellulose, which helps to prevent caking and moisture absorption. There is a rumor that this additive is derived from wood pulp, which has given it a bad reputation.
While pre-shredded cheese may be convenient, it is important to consider the potential impact of these additives on the taste, texture, and meltability of the cheese. For this reason, many pizza enthusiasts recommend grating your own cheese from a block, as this will give you more control over the quality and characteristics of the cheese on your pizza. This extra step can make a significant difference in the overall taste and enjoyment of your pizza.
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Fresh mozzarella is standard in Italy
Fresh mozzarella is the standard cheese used on pizzas in Italy. This is usually either mozzarella di bufala (made from buffalo milk) or fior di latte (made with cow's milk). In the US, fior di latte is referred to as "fresh mozzarella".
Mozzarella is a stretched-curd cheese that originates from Italy, although most mozzarella sold in the US is produced domestically. The fresher the mozzarella, the better it tastes. In Italy, fresh mozzarella is often consumed on the day it is made. It is typically sold in small plastic containers or bags filled with water or whey.
Mozzarella di bufala is the more traditional version of the cheese, but it is often more expensive and is usually specifically advertised on menus. It has a bolder, slightly sweeter flavour with a hint of grassiness.
Fior di latte is the most commonly used cheese on Italian pizzas. It is sometimes drained for several hours before being used on a pizza to prevent excess moisture. Commercial varieties of fior di latte are available in Italy with lower moisture content, specifically for use on pizzas.
Mozzarella is a popular pizza cheese because of its meltability and stretchiness. However, it requires some preparation before it is added to a pizza. Fresh mozzarella should be dried or drained for at least 15 minutes to ensure the pizza retains its structure and flavour.
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Provel is a processed pizza cheese
Mozzarella is a popular choice of cheese for pizza, with many people opting for the shredded, low-moisture variety due to its superior melting and stretching qualities. However, there are several other types of cheese that can be used on pizza, including cheddar, fontina, gouda, jack, muenster, provolone, and Swiss raclette.
One such alternative cheese is Provel, a processed cheese that is prominent in St. Louis cuisine and a traditional topping for St. Louis-style pizza. Provel is made from a blend of cheddar, Swiss, and provolone, along with preservatives, flavorings, and liquid smoke. It has a low melting point, a gooey texture, and a buttery flavor, making it ideal for use on pizza. Provel was purportedly invented for St. Louis-style pizza in the 1940s and gained popularity through the chain Imo's Pizza, which still sells shredded Provel cheese to customers as of 2024.
Provel is rarely used or sold outside of St. Louis, and it has a controversial reputation, with some people loving it and others finding its texture and flavor unappealing. It is often described as a cheesy ingredient rather than a cheese, and its name is believed to be a portmanteau of "provolone" and "mozzarella," two of the cheeses it is commonly used in place of.
Provel's low melting point and gooey texture make it perfect for pizza, as it leaves a luscious coating across the top. It is also used in other dishes such as pasta sauces, cheese soup, salads, and sandwiches. While it may not be to everyone's taste, Provel is a unique and beloved part of St. Louis culture and cuisine.
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Frequently asked questions
The most popular pizza cheese is mozzarella, which is used in around 30% of pizzas globally. However, in the US, only 30% of pizza cheese used is actual mozzarella. Provolone is the second most popular, and the two are often blended together. Other popular pizza cheeses include cheddar, parmesan, emmental, pecorino romano, and ricotta.
Fresh, full-fat, low-moisture mozzarella is best for pizza. Pre-shredded mozzarella contains potato starch and anti-mold agents, and does not taste as good or melt as well as block cheese that you shred yourself.
There are many other types of cheese that can be used on pizza, including fontina, gouda, jack, muenster, swiss raclette, and wisconsin brick cheese.
