Frederic Melton
Pizza is a beloved dish for many, with cheese being a key ingredient. While the type of cheese used on pizza varies according to region and personal preference, mozzarella is the most popular variety globally. However, it is estimated that only 30% of pizza cheese used in the United States is mozzarella, with provolone being the second most popular. Other types of cheese commonly used on pizza include cheddar, parmesan, emmental, pecorino romano, and ricotta. In addition to these natural cheeses, processed cheese products specifically designed for pizza, known as analogue or analog cheese, are commonly used on mass-produced pizzas due to their low cost and ability to melt well.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Havarti, Gorgonzola |
| Cheese combinations | Mozzarella and Cheddar, Mozzarella and Provolone, Cheddar, Manchego and Pecorino Romano |
| Cheese for New York-style pizza | Low-moisture Mozzarella |
| Cheese for St. Louis-style pizza | Provel |
| Cheese for Detroit-style pizza | Wisconsin brick cheese |
| Cheese for calzones | Ricotta |
| Cheese for chicken parm | Provolone |
| Cheese to avoid | Pre-shredded cheese |
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What You'll Learn
Mozzarella
When using mozzarella on a pizza, it is recommended to buy a block of mozzarella and shred it yourself, as pre-shredded cheese often contains an anti-caking agent that can ruin its ability to melt.
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Cheddar
When melted, cheddar may have a slightly "stringy" quality when pulled or bitten into. It is also known to brown nicely when cooked, although it may blister less when combined with other cheeses such as mozzarella.
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Provolone
When used in pizza-making, provolone cheese can be shredded, sliced, or torn into pieces. It is then placed on top of the pizza sauce or other toppings, such as sliced tomatoes or roasted red peppers. The pizza is then baked in the oven until the crust is golden brown and the cheese is melted and starting to brown.
One popular recipe for a provolone pizza includes a combination of provolone, Roma tomatoes, and fresh basil. This pizza is easy to make and can be customised with additional toppings, such as sliced green olives or chopped spinach. The simplicity of this recipe makes it a favourite for many home cooks.
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Analogue pizza cheese
There are different ways to produce analogue pizza cheese. One method involves blending skim milk cheese, vegetable oil, water, emulsifying salts, and salt, then heating the mixture to 70 degrees Celsius with continuous mixing. CP Butter Concentrate, Potassium sorbate, and an Acidity Regulator are then added, and the mixture is pasteurized at 80-85 degrees Celsius for 2-5 minutes. The product is then hot-packed, cooled, and stored at a refrigerated temperature of less than 6 degrees Celsius. This type of analogue pizza cheese can be used in shredded, diced, or sliced formats, and it imparts rich buttery notes at low dosage rates. It is made from 100% natural dairy ingredients.
Another method for producing analogue pizza cheese involves blending vegetable fat with skimmed milk, palm oil, salt, rennet (microbial), and lactic acid culture. This mixture has a fat content of 41.8% and a moisture content of 48.3%. This type of analogue pizza cheese is perfect for melting, browning, and stretching, making it ideal for quality pizza. It can be easily sliced, shredded, or diced according to the desired application.
While analogue pizza cheese is a popular choice for mass-produced pizzas, it is important to note that it is not considered "real cheese" and may not offer the same flavour and textural experience as traditional cheese varieties.
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Parmesan
There is no "correct" way to add Parmesan to a pizza. It is a matter of personal preference. Some people prefer to add it on top of the mozzarella, while others prefer to sprinkle it on top of the pizza after it has finished cooking. Others still may prefer to add it to the crust, or not add it at all.
One source suggests that Parmesan is best added to the crust of a thicker-crust pizza. This is because the soft dough can benefit from added flavour and texture on the bottom as well as the top. Parmesan is a good choice for this because its low moisture level means it crisps up nicely.
Some people prefer to use pecorino romano instead of Parmesan. This is a salty, rich cheese that can be sprinkled on top of the pizza so it browns.
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Frequently asked questions
Mozzarella is the most popular globally, followed by provolone, cheddar, and Parmesan. However, in the US, only 30% of pizza cheese used is mozzarella. Other popular cheeses include Emmental, pecorino romano, and ricotta.
Fresh mozzarella is creamier but has a shorter shelf life. Low-moisture mozzarella has a longer shelf life, stronger flavors, and melts more easily.
There are endless possibilities for cheese combinations on pizza. Popular choices include smoked Gouda, pepper Jack, fontina, raclette, and Havarti.
