Cheese And Pizza: Perfect Pairing Or Overkill?

Pizza and cheese are a match made in heaven. While mozzarella is the most popular choice, there are several other varieties of cheese that can be used to top a pizza. The type of cheese you choose depends on the flavour and texture you want to achieve.

Mozzarella

One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, or Buffalo Mozzarella, which is produced in certain areas of Italy and can be used baked or fresh.

Cheddar

However, cheddar is not always the best choice for pizza cheese. It doesn't melt as well as mozzarella and can scorch at high temperatures, with fats separating from solids as a yellowish oil. It is best used sparingly and in combination with other cheeses.

Fresh vs low-moisture

Fresh mozzarella is a soft, bright white cheese that is usually made in different-sized ball formats. It is packed in water at the production facility or hand-wrapped in plastic wrap. It is made with a high moisture content and should be consumed within seven days of production. When heated, the water evaporates and may settle as a "soupy" or "puddle" presence in the food. It is best suited for Neapolitan-style pizza and is better consumed fresh and served cold.

Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella a little longer and then carefully drying it out. It has a longer shelf life, stronger flavours, and is easier to melt. It is saltier and denser than fresh mozzarella. It is the cheese of choice for the vast majority of pizza styles in the U.S. such as New York style, Greek style, bar pies, New Haven apizza, and Chicago deep-dish pies.

Pre-shredded vs block

When it comes to pizza, there are many options to consider when choosing between pre-shredded and block cheese. Here are some factors to help you decide:

Price

Block cheese gives you more control over the price you pay. You can negotiate with your food distributor for a 'cost-plus' contract, which ties the price per pound of cheese to the Chicago Mercantile Exchange (CME) Block and Barrel Market, or Block Market for short. On the other hand, the price of pre-shredded cheese is arbitrarily set by the manufacturer and distributor based on their costs and profit margin.

Freshness

Food distributors ensure that block cheeses are fresh and properly aged (around two weeks) before they reach you. By shredding the block cheese daily as part of your prep, you provide your customers with the freshest cheese possible. Pre-shredded cheese, on the other hand, may have been shredded weeks or longer before it ends up on your pizza.

Whole Food

Block cheese is a whole food without any added ingredients. Pre-shredded cheese, on the other hand, contains additives like potato starch, corn starch, powdered cellulose, and Natamycin to prevent clumping and moulding. These additives can affect the taste and texture of the cheese.

Melt

Block cheese melts better due to the lack of additives, which can inhibit the breakdown of protein molecules in the oven. Pre-shredded cheese may not melt as consistently, resulting in a clumpier texture.

Equipment and Labour

Using block cheese requires an investment in equipment for shredding, which can range from $1,000 to $10,000 or more. Additionally, there is a labour cost associated with shredding the block cheese, which can increase overall expenses. Pre-shredded cheese eliminates the need for this equipment and labour, as it comes ready-to-use straight out of the bag.

Safety

Using equipment to shred block cheese in your pizzeria introduces potential safety hazards, such as employee injury or equipment malfunction. Pre-shredded cheese removes these safety concerns.

Blend

If you use a blend of multiple cheeses, purchasing block cheese means buying each type of cheese by the block and then shredding and mixing them yourself. This can be a time-consuming process and may result in an inconsistent blend compared to pre-shredded mixed cheeses, which are done to exact specifications by the manufacturer.

Storage

Block cheese requires additional storage containers, such as plastic tubs, which can add to the overall cost. Pre-shredded cheese comes in plastic bags, eliminating the need for extra storage containers.

Other cheeses

While mozzarella is the most popular choice for pizza, there are many other types of cheese that can be used as a substitute or in addition to it. Here are some options to consider:

Cheddar

Cheddar is a sharp-flavoured and strongly-flavoured cheese that can add depth to your pizza. It has a rich, nutty and creamy flavour that holds up well as it cools, remaining soft and pliable. Aged cheddar, in particular, can add extra umami and depth of flavour to your pizza. However, it's important to note that the sharper the cheddar, the less it will melt. So, if meltability is important to you, opt for a milder variety.

Fontina

Fontina is a mild-flavoured cheese with a hint of sharpness. It melts beautifully and has excellent stretchability, making it a great option for pizza.

Gouda

Smoked gouda has a mild, somewhat buttery flavour with a hint of sweetness. It melts well and can add a unique smoky flavour to your pizza.

Jack

Monterey Jack is a creamy, soft cheese that melts very well. It browns nicely and makes a great crispy edge on a pan pizza. For an extra kick of spice, try using pepper Jack instead.

Provolone

Provolone is a semi-hard Italian cheese with a mild flavour that sharpens as it ages. It has great stretchability, especially when young, and can be used on its own or blended with mozzarella for a flavour boost.

Raclette

Raclette is a "barnyard" cheese with a strong aroma. It has a mild, slightly stinky flavour that mellows as it bakes. It melts easily and spreads evenly, making it a great option for pizza.

Parmesan

Parmigiano-Reggiano is a hard, aged cheese with a strong flavour and fragrant aroma. It has notes of roasted hazelnuts, browned butter and salt. It can be used as a garnish, melted on top of pizza, or freshly grated over other cheeses. While it doesn't melt as well as softer cheeses, adding a small amount of parmesan to your pizza can give it a boost of umami.

Asiago

Aged Asiago has a salty and sweet flavour, with the parmesan coming through after baking. When blended with cheddar and parmesan, it becomes soft and meltable, making it a great option for pizza.

Havarti

Havarti is a rich, smooth and popular cheese that originated in Denmark. It has a clear flavour and savoury palate, similar to cheddar. It can be used as a replacement for cheddar in traditional recipes for an exciting twist.

Gorgonzola

Gorgonzola is a full-bodied, intricate, creamy and aromatic cheese made from cow's milk in northern Italy. It has mild tones of hazelnuts and sharp flavours that strengthen as it ages. It melts easily and spreads evenly, making it a great addition to any pizza recipe.

Goat Cheese

Goat cheese, or Chevré, is a tangy, elegant and creamy cheese with a dry white wine-like finish. It doesn't melt like other cheeses but can be used as a garnish or replacement for other cheeses to add a unique, fresh angle to your pizza.

Pecorino-Romano

Pecorino-Romano is an Italian cheese made from sheep's milk. It has strong, sharp and slightly spicy flavours with notes of toasted hazelnuts and browned butter. It often contains salt crystals, giving it a distinct texture and flavour. It can be used as a replacement for Parmigiano-Reggiano to add a fresh twist to your pizza.

Frequently asked questions