Patrick Oconnell
Pizza and cheese are a match made in heaven, but which cheese is best? The most popular choice is mozzarella, a defining ingredient in Neapolitan pizza, but there are many other options to consider. The characteristics of a good pizza cheese include browning capability, stretchability, and meltability. The cheese should also complement the other ingredients on the pizza. For example, parmesan is recommended for Sicilian, Margherita, or Hawaiian pizzas, while gouda is a good choice for pizzas with pulled pork or barbecue chicken. Cheddar is a popular addition to cheese blends, as it adds colour and a sharp taste, but it doesn't work well on its own due to its low heat resistance. Other cheeses to consider include provolone, fontina, smoked gouda, pepper jack, muenster, raclette, and gorgonzola.
| Characteristics | Values |
|---|---|
| Stretchability | Mozzarella, Provolone |
| Melting | Mozzarella, Cheddar, Fontina, Muenster, Gouda, Provolone |
| Flavour | Mozzarella, Cheddar, Fontina, Muenster, Smoked Gouda, Provolone, Parmesan, Asiago, Raclette, Parmigiano-Reggiano, Gorgonzola, Pecorino-Romano |
| Browning Capability | Parmigiano-Reggiano |
| Saltiness | Low-moisture Mozzarella |
| Tanginess | Smoked Gouda, Low-moisture Mozzarella |
| Richness | Fresh Mozzarella, Smoked Gouda, Cheddar |
| Sharpness | Cheddar, Fontina |
| Nuttiness | Cheddar |
| Density | Low-moisture Mozzarella |
Explore related products
What You'll Learn
Mozzarella: the classic, but is it the best?
Mozzarella is the most popular cheese option for pizza. It is a defining ingredient in Neapolitan pizza, but it is a versatile cheese that suits any pizza style. It is loved for its mild, fresh flavour and creamy, stretchy texture.
Mozzarella is available in fresh and low-moisture variations. Fresh mozzarella has a very short shelf life and must be consumed within a couple of days of being made. It has a rich, milky flavour and is known for its excellent stretchability. Low-moisture mozzarella, on the other hand, has a longer shelf life and a saltier, denser, tangier flavour. It is the preferred choice for pizza because it browns better and melts faster when baked.
While mozzarella is the classic choice, other cheeses can also be used on pizza, either alone or in blends. Provolone, for example, is a popular choice that is often used in combination with mozzarella. It has a mild flavour and good stretchability. Cheddar is another well-loved cheese, known for its sharp taste, although it doesn't handle high heat well and is therefore usually an ingredient in blends. Other options include smoked gouda, fontina, muenster, and parmesan.
Cheese Quartet: The Perfect Pizza Blend
You may want to see also
Low-moisture vs. high-moisture mozzarella
Mozzarella is America's favourite pizza cheese, but not all mozzarellas are created equal. There are two main categories of mozzarella: fresh and low-moisture. Fresh mozzarella is typically packaged in plastic or brine and has a rich, milky flavour. Low-moisture mozzarella, on the other hand, has a longer shelf life and is saltier and denser in flavour. It is also known for its superior elasticity and meltability.
According to the FDA, low-moisture mozzarella must have a moisture content between 45% and 52%, while fresh mozzarella can have up to 60% water content. This higher moisture content can cause the cheese to exude water as it melts, resulting in a soupy texture that is less than ideal for pizza. Low-moisture mozzarella, on the other hand, stretches easily without becoming soupy, making it a popular choice for pizzerias.
The longer shelf life of low-moisture mozzarella is also a significant advantage for pizzerias. Fresh mozzarella is best the day it is made and can quickly develop off-flavours within a few days. In contrast, low-moisture mozzarella can last for weeks under refrigeration, making it easier to transport and buy in bulk.
When it comes to pizza-making at home, the type of mozzarella you choose will depend on the style of pizza you want to create. For a wood-fired, soggy-in-the-middle Neapolitan pizza, a high-moisture, freshly made mozzarella is key. However, for other popular styles like New York-style, Greek-style, or Chicago deep dish, low-moisture aged mozzarella is the cheese of choice.
Ultimately, whether you choose fresh or low-moisture mozzarella comes down to personal preference and the specific needs of your pizza creation. Both types of cheese have their unique characteristics and benefits, and both can help you achieve that classic, cheesy, and delicious pizza experience.
Cheese Pizza Carbs: Bestway's Nutritional Breakdown
You may want to see also
Cheddar: a good blend ingredient
Cheddar is a popular cheese that is widely loved for its sharp taste. However, it is not usually associated with pizza because it does not handle high heat well. This means that cheddar is prone to blistering when used as a topping. Nevertheless, cheddar is a common ingredient in pizza cheese blends. Its lower elasticity means that it does not blister as easily as mozzarella, and it lends itself well to blends as it adds colour to the mix.
Cheddar has a sharp, nutty, rich flavour. It holds up well as it cools, remaining soft and pliable. This means that it is a good choice for those who like to eat their pizza slowly or save it for later, as the cheese will not become hard and rubbery.
When selecting a cheddar for your pizza, consider opting for a sharper cheddar with a deep orange tint. This will add a nice colour to your pizza. Additionally, consider pairing it with other cheeses and toppings. For example, cheddar pairs well with mozzarella for a blend that offers both stretch and flavour. You could also try a blend of Parmesan, Asiago, and cheddar.
Cheddar is a versatile cheese that can be used in a variety of pizza recipes. For instance, it is a must-have ingredient in Mac and Cheese Pizza. Its deep flavours are great for recipes that need something extra, and it makes for a wonderful garnish as well.
Unos' Unique Cheese and Steak Pizza: A Review
You may want to see also
Explore related products
Provolone: a pizzeria staple
Provolone is a popular cheese for pizza, often used by pizzerias. It has a classic, run-of-the-mill pizzeria pizza flavour, according to testers. It is a good alternative to mozzarella, which is the most popular cheese for pizza, as it offers the same meltability but with a richer, more complex flavour.
Mozzarella is a defining ingredient in Neapolitan pizza and is cherished for its near-perfect consistency and straightforward flavour. It is also minimally processed, offering a fresh taste with a light and creamy texture. However, it has a very short shelf life and must be used within the first day of being made.
Low-moisture mozzarella, on the other hand, has a longer shelf life and a saltier, denser flavour. This low-moisture component also helps it melt faster when baked. It is the best option for pizza, whether as the only cheese or as part of a blend. In fact, many pizzerias use a blend of mozzarella and provolone, which offers both stretch and flavour.
Provolone is also a good option for pizza as it has a similar meltability to mozzarella but with a more complex flavour. It is a good choice for those who want an ooey-gooey melted cheese experience. It is also a popular cheese to sprinkle on top of a pizza, along with other cheeses such as parmesan and cheddar.
The Great Pizza Debate: Toppings or Cheese First?
You may want to see also
Parmesan: a tasty topping
Parmesan is a tasty topping for pizza, adding a layer of salty, nutty flavour to the sauce that pairs perfectly with roasted garlic. Parmesan is a key ingredient in garlic parmesan pizza sauce, a delicious white sauce topping for pizza. This sauce is a spin on a classic Alfredo sauce, with a thicker, creamier texture and a strong garlic and cheese flavour.
To make a garlic parmesan pizza sauce, start by making a roux with flour and fat (usually butter) cooked together. Then, slowly whisk in milk, whisking constantly, until the sauce is thickened. Turn off the heat and add roasted garlic paste, parmesan cheese, salt, and pepper, whisking until smooth. This sauce can be used as a base for your pizza, topped with your desired toppings.
Another option for using parmesan as a pizza topping is to make a parmesan pizza seasoning. This can be made by mixing parmesan with other spices such as red pepper, rosemary, or thyme. The seasoning can be sprinkled on hot pizza before serving, adding a tasty layer of flavour.
While parmesan is a delicious topping option, it is important to note that it does not have the same meltability as cheeses like mozzarella, which is the most popular cheese for pizza due to its stretchability and gooey texture. However, parmesan can be combined with other cheeses to create a blend that offers both stretch and flavour.
Cici's Pizza: Vegetarian-Friendly Cheese?
You may want to see also
Frequently asked questions
The best cheese for pizza depends on your taste preferences, but mozzarella is the most popular option. It is a defining ingredient in Neapolitan pizza but is suitable for any pizza style.
Fresh mozzarella has a rich, milky flavour but low-moisture mozzarella has a longer shelf life and a saltier, tangier flavour. Low-moisture mozzarella is also easier to melt and will brown on top.
Other popular pizza cheeses include provolone, parmesan, gouda, cheddar, fontina, muenster, and pepper jack.
Yes, you can use a blend of cheeses on pizza. A blend of mozzarella and provolone is a popular choice, but you can experiment with different combinations to find your favourite.
