The Best Cheeses For A Delicious Pizza

Pizza is one of the world's most popular foods, and a key part of what makes it so delicious is the cheese. But which type of cheese is best? The answer depends on a few factors: browning capability, melting ability, stretchiness, fat content, and moisture content. While there are many types of cheese that can be used on pizza, the four main types are mozzarella, cheddar, parmesan, and provolone. Mozzarella is the most popular and is known for its meltability and stretchiness, but it has a mild flavour. For a tastier pizza, a blend of mozzarella, cheddar, and parmesan is a winning combination. If you want a more pungent flavour, try Swiss cheese, provolone, or blue cheese. Ultimately, the best cheese for pizza is a matter of personal preference, so feel free to experiment with different types of cheese and find the perfect combination for your taste!

Mozzarella: the most popular choice, with a delicate, milky flavour and insane meltability and stretchiness

Mozzarella is the most popular cheese choice for pizza. It is a defining ingredient in Neapolitan pizza, but it is a suitable cheese for any pizza style. Mozzarella is a fresh, mild cheese with a delicate, milky flavour. It is also incredibly stretchy and has insane meltability.

Mozzarella is minimally processed, which gives it a light and creamy texture. It can be purchased as either fresh or aged, and part-skim or whole-milk. Fresh mozzarella, such as Fior di Latte or Buffalo Mozzarella, is more suited to a classic Neapolitan pizza as it melts beautifully without browning too much at high temperatures. However, some people prefer to dry out fresh mozzarella before using it to avoid the traditional soupy finish. Aged mozzarella, on the other hand, is better for slower bakes like a New York-style pizza due to its low moisture content and browning abilities.

Mozzarella is also versatile and pairs well with other cheeses. It is often blended with provolone to make a traditional cheese or pepperoni pizza. It can also be combined with sharp cheddar for a more assertive flavour, or with provolone and cheddar for a signature pizzeria taste.

When choosing mozzarella for your pizza, consider the moisture content. High-moisture mozzarella has a very short shelf life and must be used within a day of being made. It has a creamy and mild flavour, with a pale to light browning ability and medium melting ability. Low-moisture mozzarella, on the other hand, has a longer shelf life and a saltier, denser flavour. It melts faster when baked and is the best option for pizza, whether used alone or in a blend.

Provolone: a semi-hard Italian cheese with a mild sharp tang, often used as a base cheese

Provolone is a semi-hard Italian cheese with a mild sharp tang that can be used as a base cheese on pizza. It is a pasta filata (stretched-curd) cheese, which means it can produce stretchy, stringy, cheesy strands. It is often used as a base cheese in Chicago deep-dish pizzas, going on before the toppings. It has a more intense flavour than mozzarella and is a good option for those who want a more flavourful pizza without compromising on the melt.

Provolone is a good option for those who want a pizza with a more intense flavour. It has a more intense flavour than mozzarella, the most commonly used cheese on pizza, which has a fairly neutral flavour. Mozzarella is a good foil for spicy toppings, but if your pizza has gentler flavours, such as mushroom and bell pepper, or black olives and onions, provolone could be a better option.

Provolone is also a good option for those who want a cheese that is both meltable and stretchy. While most cheeses will melt when baked on pizza, not all will stretch into those gooey, messy strands that can make pizza so enjoyable to eat. Provolone is one of the few cheeses that can do this. Mozzarella is the other classic option for those looking for stretch, and many pizzerias use a blend of the two.

Provolone is also a good option for those who want a simple pizza with only a few toppings. It is often used as a base cheese, and its mild flavour means it can be used as the only cheese on a pizza. It goes well with fresh tomatoes and basil, for example.

Cheddar: a sharp, pungent and earthy flavour, but doesn't handle high heat well

Cheddar is a popular cheese choice due to its sharp, pungent and earthy flavour. However, it doesn't handle high heat well, so it's best used in combination with other cheeses or as a garnish. When exposed to high heat, the fats in cheddar can separate from the solids, so it's important to use it sparingly as a pizza topping.

Cheddar has a medium moisture content of 34-45% and a relatively high fat content of 9 grams per 1-ounce slice. This means that while it has decent melting and browning capabilities, it doesn't stretch very well and can be difficult to break when chewed.

If you're using cheddar on your pizza, it's best to pair it with complementary toppings. Savoury meat or sweet pineapple are classic choices, but you can also get creative and experiment with different combinations. Cheddar is commonly used in specialty pies like chicken bacon ranch, cheeseburger, and buffalo chicken pizzas.

For a more colourful pizza, opt for a sharper, darker variety of cheddar, which will add an orange tint to your pie. Overall, while cheddar may not be the ideal solo cheese for your pizza due to its low melting point, it can definitely enhance the flavour and appearance of your pie when used in combination with other cheeses.

Parmesan: a nutty, slightly sweet flavour, best shaved or shredded on top of freshly baked pizzas

Parmesan is a hard Italian cheese with a nutty, slightly sweet flavour. It is one of the best cheeses to shave or shred over freshly baked pizzas. Its savoury umami taste serves as a perfect garnish to elevate the overall flavour of the pizza.

Parmesan is made from cow's milk in the northern parts of Italy, near the river Po. It is matured for up to 36 months, resulting in a strong profile of flavour and a fragrant aroma. The longer maturation period gives it a lower melting point, making it ideal for shaving or shredding over freshly baked pizzas.

When choosing the best cheese for pizza, there are a few key characteristics to consider: browning capability, melting ability, stretchiness, fat content, and moisture content. Parmesan has a very low melting ability and tends to crisp instead of melt when exposed to heat. Therefore, it should not be blended into the cheese mix and baked in the oven. Instead, it should be added as a garnish to enhance the flavour of the pizza without sacrificing its signature meltability.

The fat content of Parmesan is 1.4 grams per tablespoon, and the moisture content ranges from 13% to 34%. These factors contribute to its lower melting ability compared to other cheeses. Parmesan also has a very dark browning capability and a very low stretchiness, as it snaps instead of stretching.

When adding Parmesan to your pizza, consider pairing it with other toppings to create a well-rounded flavour profile. Some suggested pairings include Sicilian, Margherita, or Hawaiian pizzas. The nutty, slightly sweet flavour of Parmesan will complement the other fresh and flavorful ingredients used in these pizza varieties.

In conclusion, Parmesan is an excellent choice for those looking to add a nutty, slightly sweet, and savoury flavour to their freshly baked pizzas. Its unique characteristics make it ideal for shaving or shredding over the top, enhancing the overall taste experience without compromising the meltability and stretchiness of the cheese blend underneath.

Blue cheese: a flavour-packed treat, soft blues melt into a gooey mess, while crumbly blues are better crumbled over the top

Blue cheese is a flavour-packed treat for pizza lovers. There are thousands of blue cheeses, and many vary in texture and flavour. When it comes to pizza, the texture of the blue cheese is key. Soft blue cheeses, like gorgonzola, melt into a gooey, salty mess, perfect for those who like a soupy pizza. A blue cheese sauce can also be drizzled over a pizza, providing a delightful contrast to a spicy pizza.

On the other hand, crumbly blues, like Stilton, are better crumbled over the top of a pizza. This way, the cheese is not lost in the bake and can be enjoyed in its intended form. Crumbly blues are also a great way to finish a pizza, adding a salty punch to the final slice.

Blue cheese is a pungent, full-bodied cheese with sharp, mild tones of hazelnuts. It is a great addition to any pizza recipe, especially when paired with other ingredients like prosciutto and caramelised onions. For a fresh and tasty appetiser, try a blue cheese, walnut and pear pizza. The crunch of the walnuts and the sweetness of the pear complement the salty blue cheese perfectly.

When it comes to blue cheese on pizza, the options are endless. Experiment with different types of blue cheese, and don't be afraid to try something new.

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