Andy Montoya
Mozzarella is the most popular cheese used in pizzerias, with variants including low-moisture mozzarella, buffalo mozzarella, and blends with other cheeses such as cheddar. However, pizzerias may also use other cheeses such as provolone, parmesan, and processed cheese products. The choice of cheese depends on the desired taste, texture, and melting characteristics.
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is a soft spun-curd cheese made from cow's milk, and it is this high moisture content that can cause issues when used on pizzas. Some pizza chefs have reported that plain mozzarella can form a single large piece when it cools, causing it to fall off the pizza. To avoid this, pizzerias often use low-moisture mozzarella, which also provides a desirable brown topping when cooked. This variety of mozzarella was first manufactured in dairy factories in the Midwestern United States and was originally called "pizza cheese".
In addition to low-moisture mozzarella, pizzerias may also use a blend of mozzarella with other cheeses such as provolone, which is a semi-hard Italian cheese with a Provolone flavouring. This blend is common in New York pizzerias, where it is often shredded, as commercial shredded cheese is cheaper than paying someone to shred it in-house.
While mozzarella is the most popular pizza cheese, other cheeses are also commonly used, including provolone, cheddar, and Parmesan. These cheeses can be used as toppings or blended with mozzarella to create different flavour and texture profiles.
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Cheddar, Parmesan, and Provolone are also popular
While mozzarella is the most popular pizza cheese globally, it is estimated that only 30% of pizza cheese used in the United States is mozzarella. This is because many pizzerias use a blend of cheeses, including Cheddar, Parmesan, and Provolone.
Cheddar is a sharp, well-known, and powerful cheese that enhances the flavours of all it touches. It is a great addition to any pizza recipe, and its salt crystals deliver added bite and nuance to flavour. Cheddar may be mixed with mozzarella to preserve chewiness.
Parmesan, or Parmigiano-Reggiano, is a hard cheese produced from cow's milk in northern Italy, near the river Po. It has a strong profile of flavour and a fragrant aroma. Its savoury umami taste serves as a perfect garnish to pizzas, both melted or freshly grated. Parmesan may be added to the top of a pizza, but it typically does not melt well when cooked.
Provolone is a semi-hard Italian cheese often used in conjunction with Parmigiano-Reggiano and Mozzarella. It is the second most popular pizza cheese after mozzarella. Provolone is often used in New York pizzerias, blended with mozzarella and shredded.
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Analogue cheese is used in mass-produced pizzas
Mozzarella is the most popular pizza cheese globally, but analogue cheese is used in mass-produced pizzas. Analogue cheese, also known as "analog cheese", is a pasteurised and processed cheese-like product that is quicker and cheaper to produce than real cheese. It is designed to melt well and remain chewy, and it can be formulated for processing with less sophisticated cheese-making equipment than is required for mozzarella cheese.
Analogue cheese is used on many mass-produced pizzas in North America and the United Kingdom. In the United States, 700 million frozen pizzas are sold each year, and three-quarters of these contain cheese substitutes. Some analogue types are made with casein, a by-product of milk, and vegetable oil, rather than milk fat. Casein-based mozzarella-like imitation processed cheeses are also used as a mozzarella substitute on frozen pizzas.
The production of analogue pizza cheese can sometimes be similar to the production of cream cheese, although the processes may differ and homogenisation may be avoided. In some varieties, the product is heated to a specific temperature for a specific duration, causing the proteins in the mix to gelatinise. During this process, salts in the mix serve to emulsify it and improve the meltability of the final product.
While analogue cheese is used in mass-produced pizzas, mozzarella is still the most popular pizza cheese. It is estimated that in the United States, 30% of all pizza cheese used is mozzarella. Low-moisture mozzarella is often used in pizzerias, as it has less water content and does not make the pizza wet. It also browns on top and provides a good cheese stretch.
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Low-moisture mozzarella is used in pizzerias
While mozzarella is the most popular cheese used on pizzas globally, it is estimated that only 30% of pizza cheese used in the United States is actually mozzarella. This is because fresh mozzarella has a high water content, which can make pizzas soggy.
Low-moisture mozzarella is often used in combination with other cheeses. In the United States, it is common to blend low-moisture mozzarella with provolone, which is the second most popular pizza cheese. Cheddar may also be mixed with mozzarella to preserve chewiness. In the United Kingdom, Domino's uses a blend of mozzarella, Monterey Jack, and white cheddar.
Some pizzerias use pre-shredded low-moisture mozzarella, which is convenient and melts evenly, but it is not considered authentic and may contain potato starch and cellulose.
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Mozzarella is blended with other cheeses
Mozzarella is the most popular cheese used on pizzas globally, but it is often blended with other cheeses. In the United States, it is estimated that only 30% of pizza cheese used is actual mozzarella.
One common blend is a combination of mozzarella and provolone, which is popular in New York pizzerias. This blend is known for its good stretch and ability to brown. Cheddar is also often mixed with mozzarella to preserve chewiness, and it can help to reduce blistering during cooking.
Some mass-produced pizzas use analogue cheese, which is a processed cheese-like product that is cheaper and quicker to produce than real cheese. These analogue cheeses are designed to melt well and remain chewy, and they may be formulated with less sophisticated cheese-making equipment. Provel is one example of an analogue pizza cheese, made with cheddar, Swiss, and provolone cheeses as flavourants.
Mozzarella is also sometimes blended with Monterey Jack and white cheddar, as seen in Domino's pizza in the UK. These blends of mozzarella with other cheeses can be modified with starch, flavours, and preservatives, creating a "pizza cheese" that retains its chewiness and stretches well.
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Frequently asked questions
Mozzarella is the most popular choice globally, but only 30% of pizza cheese used in the United States is actual mozzarella. Other popular options include provolone, cheddar, parmesan, emmental, pecorino romano, and ricotta.
Pizzerias tend to use low-moisture mozzarella, as it has better melting properties and does not make the pizza wet.
Pizzerias may use a blend of cheeses, such as mozzarella and provolone, or mozzarella, Monterey Jack, and white cheddar.
Some pizzerias use imitation cheese because it is cheaper and quicker to produce than real cheese, and it is designed to melt well and retain its chewiness.
