Bushra Griffith
Pizza and cheese are a match made in heaven. Since the very first pies were served in Naples, cheese has been a staple ingredient, and the two have been inseparable ever since. The most popular cheese for pizza is mozzarella, which is cherished for its near-perfect consistency and straightforward flavour. However, there are many other cheeses that can be used on pizza, such as cheddar, provolone, gorgonzola, parmesan, and more.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Raclette, Smoked Gouda, Fontina, Muenster, Pepper Jack, Gorgonzola, Pecorino-Romano, Emmental, Havarti |
| Cheese used in mass-produced pizzas | Pasteurized and processed cheese-like products (analogue pizza cheese) |
| Cheese used in frozen pizzas | Processed pizza cheese, analogue pizza cheese, casein-based mozzarella-like imitation processed cheeses |
| Cheese used in Detroit-style pizza | Wisconsin brick cheese |
| Cheese used in calzones | Ricotta |
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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 America's pizza cheese of choice, and the gold standard for a New York slice. Its ooey-gooey texture is a signature of pizzas worldwide. While the flavour of mozzarella is fairly neutral, it is the perfect foil for spicy toppings like sausage or hot peppers. It is also a good match for gentler flavours like mushroom, bell pepper, black olives, and onions.
Mozzarella is prized for its meltability, stretchability, and straightforward flavour. It is sold in both fresh and low-moisture variations. Fresh mozzarella is creamier and must be consumed within a couple of days of being made. Low-moisture mozzarella, on the other hand, has a longer shelf life, stronger flavour, and is easier to melt. It is important to note that pre-shredded mozzarella should be avoided as it is coated with an anti-caking agent that impairs its ability to melt. Instead, it is recommended to grate a well-chilled block of mozzarella yourself.
Mozzarella is a key ingredient in the classic Pizza Margherita, which combines fresh basil, sweet tomato sauce, and mozzarella. One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella. This variety is produced in certain areas of Italy and can be used both baked or fresh. It is known for its sharp flavours and strong presence.
While mozzarella is the most popular choice, other cheeses are also used on pizzas, including cheddar, provolone, fontina, gouda, muenster, gorgonzola, and parmesan.
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Cheddar, provolone and parmesan are also common
While mozzarella is the most common cheese used on pizza, cheddar, provolone and parmesan are also popular.
Cheddar is a well-known comfort food, and its rich flavour and smooth texture make it a great addition to any pizza recipe. It is also known for its sharp flavours and strong presence. Its meltability is another reason why it's a good choice for pizza.
Provolone is a pasta filata (stretched-curd) cheese, which means it can produce stretchy, cheesy strands. It is a semi-hard Italian cheese with a mild sharp tang, often used as a base cheese in Chicago deep-dish pizzas.
Parmesan is a hard cheese that is often grated and sprinkled on top of a pizza. It is saltier than other cheeses and has a strong flavour. It is also used as a base cheese, going on before the toppings.
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Low-moisture mozzarella is best for pizza
Mozzarella is the most popular cheese for pizza, with an estimated 30% of all pizza cheese used being mozzarella. However, not all types of mozzarella are created equal when it comes to pizza-making. Low-moisture mozzarella, in particular, stands out as the best option for several reasons.
First and foremost, low-moisture mozzarella offers superior melting capabilities compared to its fresh counterpart. This is because it contains less water, which makes it easier to melt and results in a more even and consistent melt. This is crucial for achieving that signature gooey, stretchy texture that we all love in a good pizza. The reduced moisture content also gives low-moisture mozzarella a longer shelf life, making it more convenient and cost-effective for pizza-making, especially for pizzerias and restaurants that need to manage their ingredient inventory carefully.
Additionally, low-moisture mozzarella provides stronger flavours. While fresh mozzarella is known for its mild and creamy taste, low-moisture mozzarella delivers a more intense and pronounced cheese flavour. This can enhance the overall taste profile of the pizza, ensuring that the cheese stands out against other toppings and ingredients. This quality is especially advantageous for pizzas with robust or complex flavour combinations, as the cheese can hold its own without being overpowered.
Another advantage of using low-moisture mozzarella is its versatility in blending with other cheeses. Pizza chefs often experiment with different cheese combinations to create unique flavour profiles. Low-moisture mozzarella's ability to blend seamlessly with other cheeses, such as cheddar or provolone, makes it a versatile base for creating these custom blends. This allows for a wider range of flavour and texture possibilities, satisfying the diverse preferences of pizza connoisseurs.
Finally, low-moisture mozzarella is widely accessible and affordable. It is specifically formulated for pizza and can be found in most grocery stores or purchased in bulk from dairy suppliers. This makes it a convenient and cost-effective option for both home cooks and commercial pizzerias. Its widespread availability also ensures consistency in pizza recipes, allowing chefs to maintain the quality and taste that their customers have come to expect.
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Other cheeses like gorgonzola, gouda, and raclette can be used
Mozzarella is the most popular cheese for pizza, known for its meltability and stretchability. However, there are many other cheeses that can be used to add flavour and texture to this beloved comfort food.
Gorgonzola, a soft blue cheese, melts into a salty, gooey mess and can be a delightful addition to a pizza. It has a full-bodied flavour and a crumbly texture. Similarly, raclette, a "barnyard" cheese, has a strong smell but bakes into a mellow flavour. Smoked gouda, with its mildly buttery flavour and a hint of sweetness, can be a great option for those who like a smoky taste.
For those who like a sharper taste, cheddar is a good choice. It has a rich, nutty, sharp flavour and holds up well as it cools, remaining soft and pliable. It is a must-have on mac and cheese pizza and goes well with mild and spicy ingredients. Another option is a homemade blend of aged parmesan, asiago, and cheddar cheeses, which is soft and meltable.
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Analogue pizza cheese is a popular substitute
Mozzarella is the most popular cheese for pizza, with its near-perfect consistency and straightforward flavour. It is cherished for its meltability and stretchability, resulting in the classic, gooey, stringy texture that is so desired. However, analogue pizza cheese is a popular substitute.
Analogue pizza cheese is a processed cheese made from a blend of different cheeses, typically including mozzarella, provolone, and cheddar. It is designed to mimic the properties of mozzarella, such as meltability and stretchability, while also being more affordable and having a longer shelf life. It is a popular choice for pizza chains and restaurants due to its convenience and cost-effectiveness.
Analogue pizza cheese typically comes in blocks or shredded form and can be found in most grocery stores. It is often marketed as "pizza cheese" or "pizza topping cheese". While it may not have the same creamy flavour as fresh mozzarella, it is still a popular choice due to its convenience and ability to create the desired stretchy, gooey texture.
One of the main benefits of using analogue pizza cheese is its versatility. It can be used as a base cheese, added before the toppings, or as a finishing cheese, grated over the top of the pizza after baking to add a salty punch. It can also be used in combination with other cheeses, such as parmesan, to enhance the flavour and texture.
When choosing analogue pizza cheese, it is important to check the ingredients and select a product that has mozzarella as the primary cheese. This will ensure that you still get the desired meltability and stretchability. Additionally, look for a product that is low in moisture, as this will result in a longer shelf life and stronger flavours.
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Frequently asked questions
Mozzarella is the most popular cheese for pizza, but other options include provolone, cheddar, gouda, muenster, pepper jack, raclette, parmesan, gorgonzola, and pecorino-romano.
Fresh mozzarella is easy to use when making pizza. It is recommended to buy a block of mozzarella and shred it yourself. Low-moisture mozzarella is also a good option as it has a longer shelf life, stronger flavour, and is easier to melt.
Cheddar may be mixed with mozzarella to preserve chewiness. Parmesan may also be added to the top of a pizza, but it does not melt well when cooked.
Analogue pizza cheese is a pasteurized and processed cheese-like product that is designed to melt well and remain chewy. It is used on many mass-produced pizzas in North America and the United Kingdom.
Provolone is the second most popular cheese for pizza and is described as having the flavour of a "classic run-of-the-mill pizzeria pizza".
