Frederic Melton
Mozzarella is the most popular cheese for pizza toppings globally, but it is estimated that only 30% of pizza cheese used in the United States is mozzarella. Other popular pizza toppings include provolone, cheddar, ricotta, gouda, parmesan, and many more. When choosing a cheese for your pizza topping, it is important to consider the desired level of stretchability, meltability, and flavour. For example, younger cheeses have maximum stretchability and a milder flavour, while aged cheeses have a sharper flavour and are less willing to melt.
| Characteristics | Values |
|---|---|
| Most popular pizza cheese | Mozzarella |
| Second most popular pizza cheese | Provolone |
| Other popular pizza cheeses | Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta, Burrata, Goat Cheese, Havarti, Gorgonzola, Smoked Gouda, Monterey Jack, Fontina, Muenster, Pecorino |
| Cheese to avoid | Pre-shredded mozzarella |
| Cheese to use if you want to avoid a soggy pizza | Low-moisture mozzarella |
| Cheese to use if you want a sharper flavor | Aged cheese |
| Cheese to use if you want a milder flavor | Younger cheese |
| Cheese to use if you want a more interesting flavor | Young, minimally aged cheeses like Jack, Raclette, or a blend of Parmesan, Asiago, and Cheddar |
Explore related products
What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese used for pizza toppings. It is a soft spun-curd cheese made from cow's milk. It is used for pizza toppings because it has a low water content and does not release moisture when it melts, reducing the chances of a soggy pizza. Mozzarella is also mild in flavour, making it a perfect foil for spicy toppings.
Mozzarella comes in two main types: low-moisture and fresh. Low-moisture mozzarella is saltier and denser than fresh mozzarella, and it has a longer shelf life. It is also less likely to form a single piece when it cools, which can cause it to fall off the pizza. However, it is important to note that pre-shredded low-moisture mozzarella does not melt as well due to the anti-caking agent used. Therefore, it is recommended to shred a block of mozzarella yourself. Fresh mozzarella, on the other hand, has a softer texture and a higher water content, which can lead to a soggy pizza crust if not dried thoroughly before use.
Mozzarella is often blended with other cheeses such as provolone, which adds depth of flavour without overpowering the other ingredients. This combination is especially popular in pizzerias. Other cheeses that can be used in blends with mozzarella include cheddar, which adds chewiness, and Parmesan, which is typically grated on top of the pizza.
While mozzarella is the most popular cheese for pizza toppings globally, it is estimated that only about 30% of pizza cheese used in the United States is mozzarella. This may be due to the availability of other cheese options, such as provolone, which is the second most popular choice, or the preference for cheese blends.
The Perfect Cheese for Ham and Cheese Croissants
You may want to see also
Low-moisture mozzarella is best for avoiding a soggy pizza
Mozzarella is the most popular cheese used for pizza toppings globally. However, it is estimated that in the United States, only about 30% of all pizza cheese used is mozzarella. While fresh mozzarella is softer and has a higher water content, low-moisture mozzarella is denser, saltier, and has a longer shelf life. It also has a low water content and releases little to no moisture when it melts, making it ideal for avoiding a soggy pizza.
Low-moisture mozzarella was first manufactured in dairy factories in the Midwestern United States and was originally called "pizza cheese". It can be formulated specifically for pizza and is often used in frozen pizzas. The cheese may be processed into blocks and then grated, made into granules, or sliced for use on pizza. It is also commonly blended with other cheeses, such as provolone, which is the second most popular cheese used for pizza.
When using fresh mozzarella for pizza, it is important to dry it thoroughly by patting it with a paper towel and then letting it air dry further to prevent a soggy crust. This is because the extra water in fresh mozzarella is released in the oven, which can lead to a soggy pizza. While fresh mozzarella must be consumed within a few days of being made, low-moisture mozzarella has a much longer shelf life.
In addition to provolone, other cheeses that can be used for pizza toppings include cheddar, Parmesan, Emmental, pecorino romano, ricotta, gouda, Monterey Jack, burrata, goat cheese, and Havarti. These cheeses offer different flavours, textures, and melting qualities that can enhance the taste and experience of eating pizza. However, when it comes to avoiding a soggy pizza, low-moisture mozzarella is a superior choice due to its low moisture content and ability to melt evenly without releasing excess water.
The Ultimate Cheesecake: Raskas' Magic Touch
You may want to see also
Fresh mozzarella has a higher water content
Mozzarella is the most popular cheese used for pizza toppings globally. However, there are two types of mozzarella cheese: low-moisture mozzarella and fresh mozzarella. Fresh mozzarella has a higher water content compared to low-moisture mozzarella. This is because fresh mozzarella does not go through the additional drying process that low-moisture mozzarella undergoes.
Fresh mozzarella is softer and creamier than low-moisture mozzarella. It is also saltier and denser than fresh mozzarella. Fresh mozzarella is best consumed within a couple of days of being made. When using fresh mozzarella for pizza, it is important to dry it thoroughly by patting it and then letting it air dry on a paper towel. This is because the extra water can be released when the cheese melts in the oven, which can cause the pizza crust to become soggy.
On the other hand, low-moisture mozzarella has a longer shelf life and stronger flavour. It is also easier to melt and brown compared to fresh mozzarella. Low-moisture mozzarella was first manufactured in dairy factories in the Midwestern United States and was originally called "pizza cheese".
While mozzarella is the most popular cheese for pizza toppings, other types of cheese can also be used. These include provolone, cheddar, Parmesan, ricotta, fontina, smoked Gouda, Monterey Jack, burrata, goat cheese, pecorino, Havarti, Gorgonzola, and Emmental.
The Cheesy Truth About Subway's Sandwiches
You may want to see also
Explore related products
Provolone is the second most popular pizza cheese
Mozzarella is the most popular cheese for pizza toppings globally, but provolone is a close second. While mozzarella is a soft spun-curd cheese, provolone is a semi-hard cheese with a more complex flavour profile. Its smooth texture melts beautifully, creating a creamy consistency with a hint of tanginess.
Mozzarella is a versatile cheese that can be used in a variety of dishes, both baked and fresh. It is also available in different moisture variations, with low-moisture mozzarella being the preferred choice for pizza toppings due to its longer shelf life, stronger flavour, and ease of melting. However, fresh mozzarella has a softer texture and a creamier mouthfeel.
On the other hand, provolone is often blended with mozzarella to add depth to the cheese profile without overpowering the other ingredients. It brings a slightly sharper flavour to the pizza. Provolone is also used in processed pizza cheeses, such as Provel, which is a blend of cheddar, Swiss, and provolone cheeses.
When it comes to stretchability, mozzarella is the preferred choice as it provides that classic stretch that is desired in pizza cheese. However, a combination of mozzarella and provolone can offer both stretch and flavour, and this blend is commonly used in many pizzerias.
In summary, while mozzarella takes the top spot as the most popular pizza cheese, provolone is a close second, offering a unique flavour and texture that enhances the overall pizza experience.
Jack in the Box's Cheese: What's Their Secret?
You may want to see also
Cheddar, fontina, gouda, and ricotta are also used
While mozzarella is the most popular pizza topping cheese, accounting for about 30% of pizza cheese used globally, there are several other types of cheese that also work well as pizza toppings. These include cheddar, fontina, gouda, and ricotta.
Cheddar is a sharp and tangy cheese with a firm texture. It adds a burst of personality to pizzas with smoky or robust flavors, such as BBQ chicken or bacon cheeseburger. Its fats and solids can separate when exposed to high temperatures, so it may not be the best choice as the only cheese on a pizza. However, it can be mixed with mozzarella to preserve chewiness.
Fontina is a semi-soft cheese with a smooth texture and a mild, nutty flavor. It melts beautifully and evenly, making it an excellent choice for achieving a perfect, stretchy cheese pull. It is best used for gourmet pizzas with ingredients like truffles, prosciutto, and arugula, or in white sauce pizzas paired with other mild cheeses.
Gouda is a semi-hard cheese with a rich, buttery flavor and smooth texture. Smoked gouda adds depth and smokiness to pizzas, creating a unique and unforgettable taste experience. It melts well, forming a creamy layer that is perfect for gourmet-style pizzas, such as mushroom or caramelized onion and bacon.
Ricotta is a fresh cheese with a light, fluffy texture and a slightly sweet taste. It has a mild flavor and high water content, and is not exactly meltable. It is often used in dollops on white pizzas or pizzas with spinach, as it adds moisture. It can also be paired with mozzarella to create a topping that is both creamy and melty.
Wendy's Cheddar Cheese: Real or Not?
You may want to see also
Frequently asked questions
Mozzarella is the most popular cheese for pizza toppings, with provolone coming in second. Other popular options include ricotta, Parmesan, gouda, fontina, cheddar, and pecorino.
Low-moisture mozzarella is the best option for pizza toppings as it has a longer shelf life, stronger flavour, and melts more easily than fresh mozzarella.
No, it is best to shred the mozzarella yourself as pre-shredded cheese is coated with an anti-caking agent that affects its ability to melt.
