Bushra Griffith
Pizza is a beloved dish worldwide, with its roots deeply embedded in Italian culinary traditions. While there are several variations of pizzas, the one ingredient that is synonymous with pizza is cheese. The type of cheese used on a pizza can elevate the entire experience. While mozzarella is the quintessential pizza cheese, there are several other Italian cheeses that can be used on a pizza, each with its own unique characteristics.
| Characteristics | Values |
|---|---|
| Cheese used on Italian pizza | Mozzarella, Buffalo Mozzarella, Scamorza, Mascarpone, Provolone, Ricotta, Gorgonzola, Asiago, Taleggio, Fontina, Pecorino, Parmigiano-Reggiano, Goat Cheese, Cheddar, Havarti, Gouda, Gruyere, Burrata |
| Texture | Soft, moist, creamy, stretchy, smooth, fluffy, gooey, firm, hard |
| Flavour | Mild, nutty, salty, sharp, tangy, pungent, robust, rich, sweet |
| Melting properties | Melts well, does not melt well, melts beautifully, stretchy |
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What You'll Learn
- Mozzarella: the quintessential pizza cheese, made from Italian water buffalo milk or cow's milk
- Provolone: a semi-hard Italian cheese often blended with mozzarella and Parmigiano-Reggiano
- Ricotta: a fresh, mild, slightly sweet cheese with a light, fluffy texture
- Parmigiano-Reggiano: a strong, fragrant hard cheese, grated atop pizzas
- Gorgonzola: a veined Italian blue cheese with a sharp, pungent flavour
Mozzarella: the quintessential pizza cheese, made from Italian water buffalo milk or cow's milk
Mozzarella is the quintessential pizza cheese. With its mild flavour, superb meltability, and soft, moist texture, it is a popular choice for pizza lovers worldwide. While mozzarella can be made from Italian water buffalo milk, it is more commonly produced using cow's milk today.
Mozzarella's history dates back to the 12th century in southern Italy, particularly the Campania region. The traditional variety, Buffalo Mozzarella from Campania, boasts a richer taste and creamier texture than standard mozzarella. This variety is produced in specific areas of Italy and is a type of fresh mozzarella used in both baked dishes and fresh applications. When used on pizza, fresh mozzarella spreads quite a bit in the oven, creating a classic melted cheese experience.
Mozzarella is a versatile cheese that can be used as a garnish or the sole cheese on a pizza. It pairs well with fresh tomatoes, basil, and sweet tomato sauce, as showcased in the classic Pizza Margherita. For those seeking a more robust flavour, low-moisture mozzarella offers a longer shelf life, stronger flavour, and easier melting capabilities.
Mozzarella is often blended with other cheeses to create depth of flavour. Provolone, a semi-hard Italian cheese, is commonly combined with mozzarella and Parmigiano-Reggiano to enhance the cheese profile without overpowering the other ingredients. This blend is particularly suitable for meat lovers' pizzas, veggie pizzas, and any variety needing a flavour boost.
Mozzarella's mild flavour and meltability make it the perfect base for combining with stronger cheeses and savoury toppings. Its versatility and creamy taste have solidified its place as the quintessential pizza cheese, whether made from Italian water buffalo milk or cows' milk.
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Provolone: a semi-hard Italian cheese often blended with mozzarella and Parmigiano-Reggiano
Mozzarella is the quintessential pizza cheese, known for its mild flavour and superb meltability. However, there are several other types of cheese that are commonly used on Italian pizzas. One such option is provolone, a semi-hard Italian cheese with a sharp and tangy flavour. Originating in southern Italy, provolone is often blended with mozzarella to add depth to the cheese profile without overpowering the other ingredients. It is an excellent choice for those who prefer a stronger, more pronounced cheese taste on their pizzas.
Provolone is aged for several months to develop its full flavour, making it ideal for enhancing the taste profiles of various pizza toppings. While it can be used as the only cheese on a pizza, it is more commonly blended with other cheeses such as mozzarella and Parmigiano-Reggiano. Provolone is a versatile cheese that can be used on a variety of pizza types, including meat lovers' and veggie pizzas, as well as any pizza that could use a flavour boost.
Parmigiano-Reggiano, also known as Parmesan, is a hard cheese produced from cow's milk in the northern parts of Italy near the river Po. It offers a strong profile of flavour and a fragrant aroma, with tones of roasted hazelnuts, browned butter, and a salty finish. Its savoury umami taste makes it a perfect garnish for pizzas, whether melted or freshly grated. Parmigiano-Reggiano is often used in conjunction with provolone and mozzarella, adding depth to the flavour profile of the pizza.
When choosing cheese for an Italian pizza, it is important to consider the other ingredients and toppings to ensure that the cheese complements and enhances the overall flavour profile. While provolone and Parmigiano-Reggiano can add depth and a tangy flavour to a pizza, mozzarella is still a key component of the classic Italian pizza, providing a mild and creamy taste that pairs well with a variety of toppings.
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Ricotta: a fresh, mild, slightly sweet cheese with a light, fluffy texture
Ricotta is a fresh, mild, and slightly sweet cheese with a light and fluffy texture. It is made from the whey left over from the production of other cheeses. This gives it a creamy texture and a taste that complements stronger cheeses and savoury toppings. It is a versatile addition to many pizza recipes.
Ricotta is an excellent choice for those who want a lighter, creamier texture for their pizza toppings. Its mild and slightly sweet flavour makes it a perfect base for white pizzas or in combination with stronger flavours. For example, it pairs well with stronger cheeses like gorgonzola, a sharp and pungent Italian blue cheese, or with savoury toppings like prosciutto or caramelised onions.
Ricotta is also a great option for those who want to add creamy dollops of flavour to their pizza without the traditional melt of other cheeses. It holds its shape and adds a unique texture to the pizza. This makes it a good choice for those who want to experiment with different textures and flavours on their pizza.
While ricotta is a versatile and tasty option for pizza, it is important to note that it can be moisture-heavy. This means that it may not work as well with other toppings or cheeses that also have high moisture content. However, when used in combination with complementary ingredients, ricotta can add a delicious and unique twist to any pizza.
Overall, ricotta is a fresh and mild cheese with a slightly sweet flavour and a light, fluffy texture. It is a versatile and tasty option for those who want to add a creamy and complementary flavour to their pizza without the traditional melt of other cheeses.
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Parmigiano-Reggiano: a strong, fragrant hard cheese, grated atop pizzas
Parmigiano-Reggiano is a hard cheese with a strong flavour and fragrant aroma. Produced from cow's milk in northern Italy, near the river Po, it is matured for up to 36 months. Its flavour profile includes notes of roasted hazelnuts, browned butter, and a salty finish. This savoury umami taste makes it a perfect garnish for pizzas, whether melted or freshly grated. Its strong, vibrant, and nuanced characteristics make it a worthy addition to any pizza.
Parmigiano-Reggiano is closely related to mozzarella, which is often considered the quintessential pizza cheese. Mozzarella is prized for its mild flavour and superb meltability. It originated in southern Italy, particularly the Campania region, and has a history dating back to the 12th century. Traditionally made from Italian water buffalo milk, it is now commonly produced with cow's milk. Buffalo mozzarella, a variant from Campania, offers a richer taste and creamier texture than standard mozzarella.
While mozzarella is a classic choice for pizza, Parmigiano-Reggiano stands out for its ability to add depth of flavour without overwhelming other ingredients. Its strong flavour profile makes it ideal for grating atop pizzas, enhancing the overall taste experience. This characteristic sets it apart from melting cheeses like mozzarella, which form the base of the pizza.
When choosing cheese for a pizza, it's essential to consider the desired flavour profile and texture. Parmigiano-Reggiano's strong and fragrant nature makes it a perfect accent cheese, adding a savoury umami touch. Its grated form also provides a textural contrast to the melted cheese base. This dynamic interplay of flavours and textures is what makes pizza such a beloved and versatile dish worldwide.
In conclusion, Parmigiano-Reggiano is a remarkable Italian cheese that elevates the pizza experience. Its strong, fragrant, and hard characteristics make it ideal for grating atop pizzas, adding depth and nuance to the overall flavour profile. Whether used alone or in combination with other cheeses, Parmigiano-Reggiano is a sophisticated choice that showcases the artistry and culinary creativity inherent in Italian cuisine.
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Gorgonzola: a veined Italian blue cheese with a sharp, pungent flavour
Mozzarella is the quintessential pizza cheese, known for its mild flavour and superb meltability. However, when it comes to Italian cheeses that deviate from the classic, Gorgonzola is a perfect choice. This veined Italian blue cheese offers a sharp, slightly pungent flavour, which can be paired beautifully with a variety of toppings.
Gorgonzola is a full-bodied, intricate, creamy, and aromatic cheese. It is a great option for those who enjoy a hint of blue cheese and a bit of tang. It pairs well with stronger flavours and can be a delightful addition to many pizza recipes.
When choosing toppings to pair with Gorgonzola, consider options like figs, caramelized onions, or prosciutto. These toppings will complement the sharp and pungent flavour of the cheese. The sweetness of the figs, for example, will create a beautiful contrast with the sharpness of the Gorgonzola.
Additionally, Gorgonzola can be used in combination with other cheeses. For instance, it can be blended with mozzarella to add depth to the cheese profile without overpowering the other ingredients. This combination can be an excellent choice for meat lovers' pizzas or veggie pizzas that need a flavour boost.
Gorgonzola, with its unique and distinct flavour, adds a sharp and tangy twist to any pizza. Its ability to pair well with various toppings and cheeses makes it a versatile option for those looking to explore beyond the classic mozzarella.
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Frequently asked questions
Mozzarella is the quintessential pizza cheese, but other Italian cheeses used on pizza include Provolone, Scamorza, Mascarpone, Gorgonzola, Asiago, Taleggio, Parmigiano-Reggiano, and Pecorino.
Some non-Italian cheeses used on pizza are Cheddar, Goat Cheese, Gruyere, Gouda, and Havarti.
While Mozzarella is the classic choice, Provolone is often blended with Mozzarella to add depth to the flavour profile. Fontina is another excellent choice for achieving the perfect, stretchy cheese pull.
