Bushra Griffith
Pizza is a beloved dish worldwide, and cheese is an essential ingredient in this popular food. The type of cheese used can significantly impact the pizza's flavour, texture, and overall quality. While there are many types of cheese to choose from, some are more suitable for pizzas than others. This text will explore the different cheeses that can be used on pizzas and provide tips for choosing the right one for your taste preferences and desired results.
| Characteristics | Values |
|---|---|
| Amount of cheese per pizza | 90-100g |
| Cheese type | Mozzarella, Provolone, Cheddar, Fontina, Gouda, Muenster, Parmesan, Raclette, Asiago, Gorgonzola, Pecorino-Romano, Camembert, Goat Cheese, Saint Agur Blue Cheese, Le Rustique Camembert, Jack, Raclette |
| Cheese texture | Stretchy, gooey, bubbly, smooth, creamy, crumbly, hard, pressed, pungent, fresh, bold, aromatic, full-bodied, soft |
| Cheese flavour | Tangy, milky, mellow, rich, sharp, fruity, spicy, salty, sweet, pungent |
| Cheese colour | Orange |
| Cheese combinations | Mozzarella and provolone, mozzarella and cheddar, mozzarella and Parmesan, mozzarella and Saint Agur blue cheese, mozzarella and goat cheese, mozzarella and Le Rustique Camembert, mozzarella and provolone and Parmigiano-Reggiano, mozzarella and gorgonzola, four-cheese pizza |
| Cheese origin | Italian, American, English |
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What You'll Learn
Mozzarella is the classic pizza cheese
Mozzarella is America's pizza cheese of choice, and it is a very versatile cheese. It can be used on its own or in combination with other cheeses. Its stretchability and meltability make it ideal for pizza, and it has a milky and tangy flavour. While the block of mozzarella typically used is fairly neutral in flavour, it can be paired with almost any other toppings.
Mozzarella is a great starting point for cheese on pizza, but there are many different types and varieties to choose from. For instance, low-moisture whole-milk mozzarella is ideal for an authentic New York pizzeria taste. This type of mozzarella will brown on top and has a chewier texture than high-moisture mozzarella.
Mozzarella di Bufala Campana, or Buffalo Mozzarella, is another variety that is produced in certain areas of Italy and can be used baked or fresh. This type of mozzarella is known for its sharp flavours and strong presence. While fresh mozzarella is a great option for its stretchability, it is important to note that pre-grated supermarket mozzarella should be avoided as it does not have the same quality.
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Low-moisture mozzarella is best for New York-style pizza
Mozzarella is America's favourite pizza cheese, and for good reason. It has a bubbly, stretchy texture and a smooth, creamy taste. However, not all mozzarellas are created equal when it comes to pizza-making. For a New York-style pizza, low-moisture mozzarella is the best choice.
Mozzarella is a stretched-curd Italian cheese made from buffalo milk. It is known for its signature meltability and stretchability, making it perfect for pizza. While fresh mozzarella has a higher water content, low-moisture mozzarella will ensure your pizza doesn't become wet. This is especially important if you're looking for that classic New York-style pizza with a brown, crispy top.
Low-moisture mozzarella is also a good choice for pizza because it freezes well. If you buy a large block, you can portion it into smaller amounts and store it in the freezer. Just remember to take it out the day before you want to make your pizza so it has time to defrost. This way, you'll always have quality cheese on hand without having to worry about it going bad.
While some people opt for pre-shredded low-moisture mozzarella for convenience, it's important to note that it often contains potato starch and cellulose. If you're looking for an authentic New York-style pizza, shredding your own cheese is the way to go. You can usually find blocks of low-moisture mozzarella in the dairy case of your local grocery store.
In conclusion, for the perfect New York-style pizza, low-moisture mozzarella is the cheese of choice. With its lower water content, it will help create a crispy, brown top without making your pizza wet. Its meltability and stretchability will give you that classic ooey-gooey texture, and its ability to freeze well ensures you always have quality cheese on hand. So, the next time you're making a pizza, reach for the low-moisture mozzarella and get ready to enjoy a taste of New York.
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Other cheeses that melt well include provolone, gouda, and fontina
Mozzarella is the classic choice for pizza, offering a bubbly, stretchy, and smooth texture with a creamy taste. However, if you're looking for something a little different, there are several other cheeses that melt well and can be used on their own or in combination with mozzarella.
Provolone, a semi-hard Italian cheese, is a popular choice to pair with mozzarella. It has a sweet and mild flavour when young, which sharpens as it ages, and its texture becomes crumblier due to salt crystal formation. Provolone is a stretched-curd cheese, like mozzarella, and adding a more mature version can give your pizza a subtle kick of flavour.
Gouda is another cheese that melts well and can add a nuanced flavour to your pizza. Smoked gouda, in particular, can be a great option to try.
Fontina is also a good melting cheese that can provide an ooey-gooey melted cheese experience. It pairs well with various toppings, so consider its flavour and how it will complement your other ingredients.
In addition to these cheeses, there are many other varieties that melt well and can be used on pizza, such as cheddar, muenster, and raclette. So feel free to experiment and find the perfect combination of cheeses and toppings that suits your taste!
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Harder, aged cheeses like parmesan don't melt as well
While mozzarella is the most popular choice of cheese for pizzas, there are many other varieties that can be used. Harder, aged cheeses like Parmesan don't melt as well. Parmigiano-Reggiano, for example, is a hard cheese with a strong flavour profile and a fragrant aroma. It is produced from cow's milk in northern Italy, near the river Po, and has notes of roasted hazelnuts, browned butter, and salt. Its texture becomes crumblier as it ages, and it can be grated onto a freshly cooked pizza for added depth of flavour.
Pecorino-Romano is another hard cheese that can be used in place of Parmigiano-Reggiano. It is made from sheep's milk in Lazio, Italy, and has strong, sharp, and slightly spicy flavours with notes of toasted hazelnuts and browned butter. This cheese typically ages anywhere from 8 to 12 months and often features salt crystals that contribute to its distinct texture and flavour.
Gorgonzola is a blue-veined cheese that also falls into the category of harder cheeses. It has a full-bodied flavour with mild tones of hazelnuts that intensify as the cheese matures. This cheese melts easily and spreads evenly, making it suitable for use on pizzas.
When choosing a cheese for pizza, it's important to consider the desired level of meltability and stretchability, as well as flavour and texture. Harder, aged cheeses like Parmesan may not be the best choice if meltability is a key factor, but they can still be used in conjunction with other cheeses to add depth of flavour and texture to the pizza.
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Blue cheeses like gorgonzola add a gourmet twist
Blue cheeses like Gorgonzola are a great choice for pizza because they offer a unique flavour profile that pairs well with a variety of toppings. For example, pairing Gorgonzola with Prosciutto and caramelised onions is a simple yet mesmerising combination. Blue cheeses can also add a bold blend of flavours to a pizza. Combining mozzarella with Saint Agur blue cheese, for instance, creates a punchy flavour profile.
Mozzarella is America's pizza cheese of choice, known for its ooey-gooey textural experience and stretchability. However, its flavour is fairly neutral, and some pizza makers may prefer a cheese with a more nuanced flavour profile. This is where blue cheeses like Gorgonzola come in, offering a rich and creamy taste with a tangy kick.
In addition to Gorgonzola, other blue cheeses can also be used on pizzas to create unique flavour profiles. For example, Castello® recommends grating Parmigiano-Reggiano, a hard cheese with a strong profile of flavour and a fragrant aroma, atop any pizza recipe for added depth. Made from sheep's milk in Lazio, Italy, Pecorino-Romano has strong, sharp, and slightly spicy flavours with tones of toasted hazelnuts and browned butter. These blue cheeses can be used as alternatives to Gorgonzola to add a gourmet twist to pizzas.
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Frequently asked questions
Mozzarella is the most popular choice for pizza, especially the low-moisture variety. It has a bubbly, stretchy, and ooey-gooey texture, and a smooth, creamy, and mellow flavour.
There are many other types of cheese that can be used on pizza, including provolone, cheddar, fontina, gouda, muenster, raclette, parmesan, asiago, gorgonzola, pecorino-romano, goat cheese, camembert, blue cheese, and more.
Pizzerias tend to use a blend of mozzarella and provolone, which offers both stretch and flavour.
It is recommended to use around 90-100g of cheese per pizza.
