Patrick Oconnell
Mozzarella is the most popular cheese used on pizza, with its mild, creamy flavour and perfect meltability creating that iconic stretchy, gooey layer that pizza lovers crave. However, it has been estimated that in the United States, only 30% of all pizza cheese used is actual mozzarella. Provolone is the second most popular, often blended with mozzarella to add depth without overpowering other ingredients. Other popular pizza cheeses include cheddar, gouda, parmesan, emmental, pecorino romano, and ricotta.
| Characteristics | Values |
|---|---|
| Most popular cheese | Mozzarella |
| Second most popular cheese | Provolone |
| Other popular cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Gouda, Provel, Swiss Raclette, Asiago, Smoked Gouda, Pepper Jack, Fontina, Muenster, Wisconsin Brick Cheese |
| Cheese for frozen pizzas | May be comminuted into minute granules or fragments |
| Cheese for meat lovers' pizza | Provolone |
| Cheese for veggie pizza | Provolone |
| Cheese for BBQ chicken pizza | Cheddar |
| Cheese for bacon cheeseburger pizza | Cheddar |
| Cheese for Neapolitan-style pizza | Mozzarella |
| Cheese for traditional Margherita pizza | Mozzarella |
| Cheese for Detroit-style pizza | Wisconsin Brick Cheese |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella cheese was traditionally made with Bufala milk, but today it is more commonly made with cow's milk. When making pizza with mozzarella cheese, you can choose between high and low moisture. High-moisture mozzarella has a very short shelf life and must be used within a day of being made. Low-moisture mozzarella has a longer shelf life and a saltier, denser flavour than high-moisture mozzarella. This low-moisture component also helps it melt faster when baked. Low-moisture mozzarella made with whole milk is the best option for pizza, whether it is the only cheese or part of a blend.
In the United States, only 30% of all pizza cheese used is actual mozzarella. Provolone is the second most popular cheese used on pizza. Many pizzerias use a blend of mozzarella and provolone, which offers both stretch and flavour. Cheddar may be mixed with mozzarella to preserve chewiness. Grated Parmesan may be added to the top of a pizza, but it does not melt well when cooked.
Cheese for frozen pizzas may be comminuted, or processed into minute granules or fragments. Low-moisture mozzarella can be formulated specifically for pizza. Pizza cheese may be processed into blocks, from which the product can be grated, made into granules, or sliced for use on pizza or other foods.
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Cheddar may be mixed with mozzarella
Mozzarella is the most popular pizza cheese globally, with its signature meltability and stretchability. However, it has been estimated that only 30% of pizza cheese used in the United States is mozzarella, with the remaining 70% being a blend of other cheeses. Cheddar, the fourth most popular pizza cheese, is often mixed with mozzarella to preserve chewiness and add a sharp, nutty, rich flavour.
Mozzarella is a soft spun-curd cheese made from cow's milk, and it has less water content than other cheeses. Cheddar, on the other hand, is a harder cheese that does not melt as well as mozzarella and has less elasticity. When mixed with mozzarella, cheddar can help reduce blistering and browning during cooking. It also adds a unique flavour to the pizza.
Some pizza operators mix mozzarella with two or three other varieties of cheese to create interesting textures and flavours. One popular blend is mozzarella, provolone, and Parmesan, with the fourth cheese being a toss-up between cheddar, Pecorino Romano, or another sharp cheese. Other cheeses that can be mixed with mozzarella include ricotta, Emmental, gorgonzola, and Asiago.
When using cheddar on pizza, it is recommended to use small amounts and mix it with other cheeses, as cheddar does not tolerate high heat well and can scorch or separate. Adding cheddar halfway through the cooking process can help achieve the desired melting consistency.
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Provolone is the second most popular
Pizza cheese can encompass several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. While mozzarella is the most popular pizza cheese globally, accounting for about 30% of pizza cheese usage, provolone is the second most popular. In fact, many pizzerias use a blend of mozzarella and provolone.
Mozzarella is a defining ingredient in Neapolitan pizza but is an ideal cheese for any pizza style. It is minimally processed, offering a fresh taste with a light and creamy texture. Mozzarella can be blended with provolone to make a traditional cheese or pepperoni pizza.
Provolone is a semi-hard Italian cheese. Its flavour varies depending on how long it is aged. Using a younger provolone will add a sweeter flavour and creamier texture to your pizza, while an older provolone will add a sharper taste and drier texture.
In the United States, 700 million frozen pizzas are sold each year, three-quarters of which contain cheese substitutes. These substitutes are referred to as analogue pizza cheese and are quicker and cheaper to produce than real cheese. They are designed to melt well and remain chewy.
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Parmesan may be added on top
Mozzarella is the most popular cheese used on pizzas globally, with its minimal processing offering a fresh taste and a light, creamy texture. However, in the United States, it is estimated that only 30% of pizza cheese is mozzarella, with provolone being the second most popular.
Mozzarella is a versatile cheese that can be used on its own or added to a blend. It can be combined with provolone to make a traditional cheese pizza or a pepperoni pizza. Provolone is a semi-hard Italian cheese that adds a sweeter flavour and creamier texture if it has been aged for a shorter time, and a sharper taste and drier texture if aged for longer.
Other cheeses that can be used on their own or in blends include cheddar, gouda, fontina, muenster, and raclette. Cheddar may be mixed with mozzarella to preserve chewiness, and gouda is another good melting cheese.
Parmesan is another popular pizza cheese, often grated on top of a pizza. It typically does not melt well when cooked, but it can be made meltable with a secret ingredient. Parmesan is often used in combination with asiago and cheddar.
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Processed pizza cheeses are produced
Mozzarella is the most popular cheese used on pizzas globally. However, in the United States, only about 30% of pizza cheese is mozzarella, with provolone being the second most popular. Cheddar, Parmesan, Emmental, pecorino romano, and ricotta are also commonly used as pizza toppings.
Mozzarella is commonly used in its low-moisture form, as it has a longer shelf life and melts faster when baked. However, high-moisture mozzarella is preferred for Neapolitan and Greek pizzas. When used on its own, it should be sliced thinly and any excess moisture should be drained.
Processed pizza cheese may be comminuted, with the cheese processed into minute granules or fragments. It can also be processed into blocks and then grated, made into granules, or sliced for use on pizza or other foods.
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Frequently asked questions
Mozzarella is the most popular cheese used on pizzas, with provolone coming in second place.
Low-moisture mozzarella is best for pizzas as it achieves a golden-brown bubbly finish. Fresh mozzarella has a tendency to form a single piece when it cools, which can cause it to fall off the pizza.
Yes, other popular pizza cheeses include cheddar, gouda, fontina, muenster, pecorino romano, and ricotta.
Analogue pizza cheese, also known as cheese analogue in the UK, is a pasteurized and processed cheese-like product that is quicker and cheaper to produce than real cheese. It is designed to melt well and remain chewy.
