Randy Chandler
Pizza is a beloved dish around the world, and a key ingredient is the cheese. Pizza cheese can encompass several varieties and types of cheeses, including processed and modified cheese, as well as any type of cheese suitable for use on pizza. The most popular cheeses used in pizza are mozzarella, provolone, cheddar, and Parmesan. However, other types of cheese such as Emmental, pecorino romano, and ricotta are also commonly used as toppings.
| Characteristics | Values |
|---|---|
| Most popular cheese used | Mozzarella |
| Second most popular cheese used | Provolone |
| Other popular cheeses used | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Provel, Manchego, Gorgonzola, Chevré, Goat Cheese, Jack, Fontina, Gouda, Muenster, and more |
| Purpose of cheese | Topping, garnish, or on its own |
| Cheese properties | Meltability, stretchiness, browning, blistering, fat content, moisture content, lactose content, and water retention |
| Cheese production | Analogue pizza cheeses are formulated for processing with less sophisticated cheese-making equipment |
| Cheese combinations | Mozzarella and Cheddar, Mozzarella and Provolone, Fresh Mozzarella and Buffalo Mozzarella, Cheddar, Manchego, and Pecorino Romano |
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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 known for its meltability and stretchiness, which gives it that classic, gooey pizza feel. The cheese is usually added to the pizza after the pizza sauce and before baking. It is then baked until the crust is browned and the cheese is bubbling and beginning to brown.
Mozzarella is a versatile cheese that can be used on its own or in combination with other cheeses. For example, cheddar is often mixed with mozzarella to preserve chewiness, and grated parmesan may be added as a topping. Other combinations include cheddar, manchego, and pecorino romano, or mozzarella, gorgonzola, parmigiano-reggiano, and provolone.
Mozzarella is also a key ingredient in the popular Pizza Margherita, which is made with fresh basil, sweet tomato sauce, and mozzarella. One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella. This type of mozzarella is produced in certain areas of Italy and can be used both baked or fresh.
While mozzarella is the most popular pizza cheese globally, it is estimated that only 30% of pizza cheese used in the United States is actual mozzarella. This is due to the development of analogue pizza cheeses, which are formulated to be processed with less sophisticated cheese-making equipment. These cheeses tend to have a soft texture and a slightly "stringy" quality when melted.
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Provolone is the second most popular
Mozzarella is the most popular cheese used on pizzas worldwide, but Provolone is a close second. In the United States, only 30% of all pizza cheese used is actual mozzarella, with provolone being the second most popular. Provolone is an Italian cheese that has a similar texture to mozzarella but a stronger flavour. It is often used as a topping on pizzas, and its high melting point makes it ideal for creating a browned, blistered effect.
Provolone is a versatile cheese that can be paired with various ingredients to create different flavour profiles. For example, when paired with mild ingredients like mushrooms, bell peppers, or black olives, provolone can add a nuanced richness to the pizza without overwhelming the other flavours. It also blends well with other cheeses, such as mozzarella, to create a more complex taste while still achieving the desired meltability and stretchiness.
The ideal cooking time for provolone-topped pizzas is shorter than for other cheeses. Baking a pizza with provolone for 8 minutes at 500°F (260°C) will produce a beautifully browned cheese, while a longer baking time of 15 minutes may result in over-browning. Allowing the pizza to cool before slicing is essential, as it gives the cheese time to firm up and ensures that the slices don't stick back together.
Provolone is a popular choice for those seeking a more interesting cheese option for their pizza without sacrificing meltability. Its ability to blend well with other cheeses, its shorter baking time, and its contribution to the desired browning and blistering effects make it a favourite among pizza enthusiasts.
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Cheddar is added for chewiness
Pizza is a beloved dish around the world, and one of the key ingredients is cheese. Pizza cheese can encompass several varieties and types of cheeses, including processed and modified cheese, as well as any type of cheese suitable for use on pizza. While mozzarella is the most popular pizza cheese globally, accounting for about 30% of pizza cheese used, other types of cheese can be added to enhance the texture and flavour of the pizza.
One such cheese is cheddar, which is known for its sharp flavours and strong presence. Cheddar is a great addition to any pizza recipe, and when paired with other cheeses, it can add a chewy texture. For example, cheddar may be mixed with mozzarella to preserve chewiness and create a stretchier blend. The addition of cheddar can also reduce blistering when the pizza is cooked, as it has less elasticity compared to other cheeses.
Cheddar is a versatile cheese that can be used in both mild and spicy recipes, enhancing the flavours of the other ingredients. Its salt crystals deliver added bite and nuance to the overall flavour profile of the pizza. When used in combination with other cheeses, such as mozzarella, the result is a blend that is both stretchy and chewy, without sacrificing the signature meltability that pizza lovers crave.
Furthermore, cheddar is a popular choice for those who want to add a unique twist to their pizza. While mozzarella is known for its neutral flavour and perfect consistency, some pizza enthusiasts may prefer a more interesting cheese that adds a richer, more complex flavour. Cheddar fits the bill perfectly, offering a tangy and elegant taste that pairs well with milder vegetables and aromatic herbs.
In conclusion, cheddar is an excellent cheese to add to pizza for those who desire a chewier texture and a more nuanced flavour. Its versatility, sharpness, and salt crystal formation make it a great option to blend with other cheeses or use as a standalone topping, elevating the overall taste and texture of the pizza.
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Parmesan is a topping that doesn't melt well
Pizza is a versatile dish that can be made with a variety of cheeses, including mozzarella, provolone, cheddar, and Parmesan. While these cheeses contribute to the taste and texture of the pizza, their melting properties play a crucial role in achieving the desired consistency.
Mozzarella, a popular choice for pizza, is known for its high moisture content, which can range from 45% to 60%. This moisture contributes to its signature stretchiness and meltability, creating the classic "ooey-gooey" texture that is often associated with pizza. However, not all mozzarella cheeses are the same, and the low-moisture variety, typically used in commercial pizza production, may result in a drier and less stretchy cheese pull.
Provolone, the second most popular pizza cheese, offers a satisfyingly ropy chew when melted. It is produced using a technique called pasta filata or "pulled curd," which contributes to its unique texture. Provolone can be purchased in sliced form or as dense and spicy aged provolone for a more intense flavor.
Cheddar, another commonly used pizza cheese, is valued for its stretchiness and ability to preserve the chewiness of the pizza. It is often mixed with other cheeses, such as mozzarella, to enhance the overall texture and flavor.
Now, let's talk about Parmesan. Parmesan, or grated Parmesan, is commonly added as a topping to pizzas. However, it has a reputation for not melting well when cooked. This characteristic is shared by other hard and aged cheeses. Parmesan's resistance to melting is due to its low moisture content and higher fat quotient. While it will eventually melt into strands suitable for pasta dishes, it does not blend into a smooth, creamy cheese sauce. Instead, it tends to become stringy, oily, or globby when melted, making it better suited for grating over dishes rather than melting into a sauce.
To enhance the meltability of Parmesan or similar cheeses on a pizza, one could consider using younger or "minimally aged" varieties. These younger versions have a lower melting point and will melt more readily than their aged counterparts. Additionally, combining Parmesan with other cheeses that have better melting properties, such as mozzarella or cheddar, can help create a more cohesive melted topping.
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Processed pizza cheeses are also used
The production of analogue pizza cheese can sometimes be similar to the production of cream cheese. To make analogue pizza cheese, the milk in the cheese vat is inoculated with an additional culture. This culture provides bacteria that continue to utilise lactose after the pizza cheese has been made and is being held in cold temperature storage. The bacteria must be capable of surviving high-temperature mixing, stretching, and moulding of the cheese, as well as being salt-tolerant and capable of growing under cold temperature storage conditions.
The lactose sugar content of the cheese can be determined at the beginning of cold temperature storage, and further tests can be made at 1-day or 2-day intervals to determine the progress of the lactose sugar reduction. At the conclusion of the holding period, the lactose content should be below 0.3%. A lactose sugar content in the range of 0.0 to 0.25% is optimal. In general, such lactose sugar reduction can be obtained within 5 to 15 days of holding.
In some varieties of pizza cheese, the product is heated to a specific temperature for a specific duration, causing the proteins in the mix to gelatinize. Salts are added to the mix to improve meltability. The heated product is then placed in packaging and quick-cooled to avoid browning.
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Frequently asked questions
Mozzarella, provolone, cheddar, parmesan, emmental, pecorino romano, ricotta, gorgonzola, and goat cheese are all popular choices for pizza.
Mozzarella is the most popular cheese for pizza globally.
Low-moisture mozzarella is easier to melt and has a longer shelf life, but fresh mozzarella is creamier and must be consumed within a few days.
Yes, cheddar is a great addition to any pizza recipe. It is known for its sharp flavours and strong presence.
Yes, you can put two or more different types of cheese on a pizza.
