Andy Montoya
Pizza and cheese are a match made in heaven, but which cheese is the best for this beloved Italian dish? The cheese pulls and stretches, creating a delightful texture and mouthfeel, while also blending its flavour with the tangy tomato sauce and the array of toppings. The choice of cheese can either elevate the pizza or clash with the other elements, so it's important to select a cheese that complements the other ingredients. The most popular choice for pizzas around the world is mozzarella, but other varieties can also offer mozzarella's signature meltability with a richer, more complex flavour.
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella, Cheddar, Fontina, Gouda, Jack, Muenster, Provolone, Raclette, Parmesan, Asiago, Smoked Gouda, Pepper Jack, Monterey Jack |
| Mozzarella Type | Fresh, Low-moisture, Whole-milk, Part-skim |
| Cheese Characteristics | Melting, Stretching, Flavour |
| Mozzarella Characteristics | Melts perfectly, Mild flavour, Tangy, Creamy, Brown well |
| Cheddar Characteristics | Bold, Sharp flavour, Rich flavour profile, Melts evenly |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese used on pizzas. It is America's favourite pizza cheese and is used in pizzerias and homes across the world. It has a creamy, tangy, yet mild flavour that is not too bold, making it the perfect base for a pizza with many toppings and sauces. It is also super meltable and stretchable, with superior browning properties. This is due to its moisture content, with fresh mozzarella having a higher water content than low-moisture mozzarella, resulting in a softer texture and a denser, saltier taste.
Mozzarella's mild flavour and meltability mean it mixes well with other cheeses and toppings. It is often blended with provolone, parmesan, cheddar, or Monterey Jack, which have similar melting properties. Harder, aged cheeses like parmesan or aged cheddar are used in smaller quantities to add depth of flavour.
Mozzarella's meltability is due to its fat content, with whole-milk mozzarella having a higher fat content than part-skim mozzarella, resulting in better melting and browning. Its stretchability is also a key factor in its popularity, as the iconic stretch of melted cheese when you take a slice of pizza is an important part of the pizza-eating experience for many.
While mozzarella is the most popular and traditional choice, other cheeses can also be used on pizza. Cheddar, for example, is a popular choice for those looking for a bolder, sharper flavour. Its rich flavour profile pairs well with a variety of toppings, especially meats and vegetables. Other cheeses with good meltability include fontina, gouda, jack, muenster, and provolone.
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Cheddar is a bold, sharp alternative
Mozzarella is the most popular choice of cheese for pizzas worldwide. It is known for its superior stretchability, meltability, and browning properties. However, if you are looking for a bolder, sharper alternative, cheddar is a great option.
Cheddar brings a bold and sharp flavour to pizzas, creating a delightful contrast with the sweetness of the tomato sauce. Its distinctive taste adds depth and complexity, making it a popular choice for those who want to experiment beyond traditional cheeses. Crafted from cow's milk, cheddar has a rich and robust flavour profile. It pairs well with various pizza toppings, especially meats and vegetables, resulting in a hearty and satisfying meal.
While cheddar may not be as stretchy as mozzarella, it still melts evenly, forming a smooth and creamy layer of cheese that coats the toppings uniformly. This melting ability is essential in achieving the perfect pizza, ensuring that flavours merge seamlessly with the dough and other ingredients. The choice of cheese can either elevate or clash with the other elements of the pizza, so it is crucial to select a variety that complements the toppings and sauce.
When using cheddar on your pizza, consider blending it with other cheeses such as mozzarella, provolone, or Parmesan. This combination can enhance the flavour and texture of the pizza, providing a more complex and interesting sensory experience. Additionally, young, minimally aged cheeses tend to have better meltability, so opting for a young cheddar is recommended.
Whether you choose to use cheddar alone or in combination with other cheeses, it is a versatile and flavourful option that can take your pizza to the next level. So, if you are looking for a bold and sharp alternative to the traditional mozzarella, cheddar is definitely worth considering.
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Fresh vs low-moisture mozzarella
Mozzarella is America's favourite pizza cheese, known for its ooey-gooey textural experience and its signature meltability. However, not all mozzarellas are created equal. There are two main categories of mozzarella: fresh mozzarella and low-moisture mozzarella.
Fresh mozzarella is a pillowy soft, bright white cheese that is usually made in different-sized ball formats. It is made with a high moisture content and should be consumed within 7 days of production. When heated, the water evaporates and may settle as a "soupy" or "puddle" presence in the food. While it may work on a Neapolitan-style pizza, it doesn't usually work on heated sandwiches or other heated foods. This style is best eaten cold and fresh. Fresh mozzarella is commonly made from cow's milk in the US, but it can also be made from buffalo milk in countries like Colombia.
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 and a saltier flavour due to its lower moisture content. The lower moisture content also gives the cheese better browning and stretching abilities when heated, making it a popular choice for dishes like pizza. Low-moisture mozzarella comes in blocks that look similar to Monterey Jack or young white cheddar and can be shredded more easily than fresh mozzarella.
When it comes to pizza, the type of mozzarella used can vary depending on the style of pizza and personal preference. Most pizza places in the US use low-moisture mozzarella as the primary cheese, as it melts smoothly and evenly. However, some people prefer the richer, more mellow flavour of fresh mozzarella, especially on a Margherita pizza. A combination of the two types of mozzarella can also be used to get the best of both worlds. Ultimately, the choice between fresh and low-moisture mozzarella depends on the desired flavour, texture, and meltability for the pizza.
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Other cheeses that work on pizza
Mozzarella is the most popular choice for pizzas worldwide. It is known for its superior stretchability, meltability, and browning properties. Its mild and creamy flavour also mixes well with other toppings, making every bite delicious. However, there are several other cheeses that can be used on pizza, offering a richer, more complex flavour profile.
Cheddar is a popular choice for those looking to experiment beyond traditional cheeses. It brings a bold, sharp flavour to pizzas, contrasting beautifully with the sweetness of the tomato sauce. Its rich flavour profile pairs well with a variety of toppings, especially meats and vegetables. Cheddar also melts evenly, forming a smooth and creamy layer of cheese. While it may not be as stretchy as mozzarella, it still offers a delightful melt that coats the toppings evenly.
Fontina, a cow's milk cheese, is another excellent option for pizza. It has a rich, nutty, and slightly sweet flavour with a creamy texture. Fontina melts beautifully, adding a gooey layer to the pizza. It also has good stretchability, making it a great choice for those who want both flavour and texture in their pizza cheese.
Provolone is a type of Italian cow's milk cheese that is often used in pizzerias, either on its own or blended with mozzarella. It has a mild flavour and a semi-soft texture, making it perfect for melting and stretching. Provolone adds a creamy, buttery taste to the pizza while also providing a nice stretch.
Gouda is a Dutch cheese with a sweet, nutty flavour and a firm, dense texture. It melts well and has good stretchability, making it a great choice for pizza. Smoked gouda, in particular, can add a unique, robust flavour to your pizza.
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Blending cheeses for taste and texture
Blending cheeses is an art, and when done right, it can elevate the taste and texture of your pizza. The key is to find cheeses that complement each other and enhance the overall flavour profile of the pizza. A good place to start is to understand the different types of cheeses and their unique characteristics.
Mozzarella is the most popular choice for pizza due to its superior meltability, stretchability, and pleasant, mild taste. It is a versatile cheese that pairs well with various toppings, and its browning properties are backed by science! Low-moisture mozzarella is commonly used in pizzerias as it has a longer shelf life, a denser texture, and a saltier taste, contributing to that desirable stretchy cheese layer. However, fresh mozzarella offers a creamier, richer flavour with more moisture, but it requires careful handling to prevent a soggy crust due to its higher water content.
Cheddar brings a bold, sharp flavour to pizzas, beautifully contrasting with the sweetness of the tomato sauce. Its rich flavour profile pairs well with various toppings, especially meats and vegetables. While not as stretchy as mozzarella, cheddar melts evenly, forming a smooth and creamy layer. For those who want to experiment with their pizza cheese, blending mozzarella and cheddar can be a delicious option, offering both stretch and flavour.
Provolone is another excellent cheese for pizza, known for its meltability and stretchability. It is often used in pizzerias, either on its own or blended with mozzarella, to add flavour and that signature pizzeria taste.
Other cheeses worth considering for your pizza blends include Parmesan, which adds umami and depth of flavour; Fontina, which has excellent meltability and stretchability; and Gouda, which melts beautifully and pairs well with other toppings.
When blending cheeses, it is important to consider the moisture content, as it influences the cooking process and the crispiness of the crust. Additionally, the choice of cheese should complement the other ingredients on your pizza, ensuring a perfect blend of flavours with each bite.
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Frequently asked questions
Mozzarella is the most popular cheese used on pizzas worldwide. It melts well, has a mild flavour, and is known for its stretchability.
The stretchiness of mozzarella, also known as its stringiness, is due to its high moisture content. Fresh mozzarella has a higher water content than low-moisture mozzarella and will therefore be stretchier.
Other cheeses that melt well and can be used on pizza include cheddar, fontina, Gouda, Jack, Muenster, provolone, and raclette.
Fresh mozzarella has a high water content, which can lead to a soggy pizza base. To avoid this, be sure to dry the cheese thoroughly by patting it with paper towels and letting it air-dry for 10 to 20 minutes before baking the pizza.
