Andy Montoya
Pizza cheese blends are a hot topic, with many people having strong opinions on the best combination of cheeses for the ultimate pizza. While some people prefer to stick to one type of cheese, others like to experiment with different blends to create a unique and unforgettable pizza. Virtually every type of cheese can be used to create a delicious pizza, but some cheeses blend better than others. The key is to consider the flavour, texture, and overall pizza experience you want to create.
| Characteristics | Values |
|---|---|
| Cheese blend ratio | 80/10/10 or 80/20 |
| Primary component | Part-skim mozzarella |
| Typical additions | Cheddar, provolone, whole-milk mozzarella |
| High-flavor additions | Asiago, Fontina, Parmesan, blue cheese, smoked mozzarella, pepper Jack, Gorgonzola |
| Good meltability | Cheddar, fontina, Gouda, Jack, mozzarella, Muenster, provolone, Swiss raclette, low-moisture mozzarella, Monterey Jack |
| High-stretch | Mozzarella, provolone |
| High-flavor | Sharp cheddar, Parmesan, aged cheddar |
| Base for white-sauce pizzas | Ricotta |
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What You'll Learn
Mozzarella is the most common base cheese
Mozzarella is often used as a base cheese and blended with other cheeses to make a creamy topping. Common cheeses to blend with mozzarella include Parmesan, cheddar, provolone, and gorgonzola. When blending mozzarella with other cheeses, it is important to consider the flavour, texture, and overall combination of toppings to create a well-rounded pizza.
While mozzarella is the most common base cheese, other cheeses can also be used as a base, such as ricotta, which is commonly used for white-sauce pizzas. Additionally, some pizzerias may use a blend of mozzarella and provolone as their base cheese, as this combination offers both stretch and flavour. Ultimately, the choice of base cheese depends on the desired flavour, texture, and overall aesthetic of the pizza.
When creating a pizza blend, it is important to consider the meltability of the cheeses. Harder and more aged cheeses tend to be more reluctant to melt, while softer and younger cheeses melt more easily. For example, young cheddar melts well and adds colour to the pizza, while aged Parmesan does not melt as easily and is better shaved or shredded on top of the pizza after baking. Experimenting with different cheese blends can create unique and unforgettable pizzas.
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Blending ratios are typically 80/10/10 or 80/20
When creating a pizza cheese blend, it's important to consider flavour, texture, and how the cheese will interact with the pizza as a whole. The standard blending ratios are 80/10/10 or 80/20. The first type of cheese in the blend is usually part-skim mozzarella, or 'pizza cheese', as it is the primary component of most blends. It melts, flows, and browns well, so it's a good bulk cheese.
The next two types of cheese in the blend are typically added in 10% or 20% quantities. These could be cheddar, provolone, whole-milk mozzarella, or another cheese with a strong flavour, such as blue cheese, smoked mozzarella, or pepper Jack. A blend of 80% mozzarella, 10% cheddar, and 10% blue cheese, for example, will result in a pizza with a blend that is similar to what is typically used in pizzerias, with the added sharpness and earthiness of cheddar.
If you want to add a fourth cheese to the blend, you could use a higher-flavour product such as Asiago, Fontina, or Parmesan. These cheeses will add a lot of flavour to the pizza, but enough of them must be added to the blend to be noticeable. Parmesan, in particular, should be used carefully as it does not melt well and is best added to a pizza after it has been baked.
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Aged cheeses add depth of flavour
The more aged a cheese is, the less willing it is to melt. So, if you're looking for a pizza with a good melt, you might want to stick to younger cheeses. However, if you're willing to put in a little extra effort, even the crumbliest aged cheese can be made meltable and sliceable. For example, a blend of aged Parmesan, Asiago, and sharp cheddar can be made just as soft and meltable as Velveeta.
If you're looking to add some colour to your pizza, a darker, sharp cheddar is a good option. This variety of cheddar also has a deeper, more intense sharpness. While chedder doesn't work well as a solo cheese on pizza, it's a great addition to a blend.
Aged cheeses can also be used as a garnish. Shaved or grated aged Italian hard cheeses like Parmigiano-Reggiano can be sprinkled on top of a freshly baked pizza to enhance the flavour of the whole pie. However, it's important not to bake these cheeses, as their delicate flavour will be ruined by the heat.
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Soft cheeses melt better
When it comes to pizza, soft cheeses are the way to go if you want that melt-in-your-mouth, gooey goodness. While virtually any type of cheese can be used to craft a delicious pizza, some cheeses simply melt better than others.
The science behind why soft cheeses melt better is fascinating. Firstly, it's important to understand that cheese is an emulsion of dairy fat and water, held together by a network of proteins. When cheese is heated, this protein network begins to break down, and the ability of the cheese to maintain the emulsion of fat and water is key to achieving a smooth, creamy melt. Younger, fresher, and softer cheeses tend to have a better balance of water and fat, resulting in a superior melt.
Mozzarella is a classic example of a soft cheese that melts beautifully on pizza. It's stretchy, creamy, and mild in flavour, making it an excellent base for a variety of toppings. Whether you choose fresh milk or standard mozzarella, you're guaranteed a smooth melt. For an even faster melt, opt for low-moisture mozzarella made with whole milk, as the lower moisture content helps it melt more quickly.
Other soft cheeses that are known for their melting capabilities include fontina, gouda, jack, muenster, provolone, and raclette. These cheeses will give you that desirable gooey texture without compromising on flavour. Additionally, young cheddars, especially those with a deep orange tint, can add a sharp, earthy flavour and a vibrant colour to your pizza while still melting nicely.
While harder, aged cheeses like parmesan may be delicious on pizza, they don't melt as well due to their lower moisture content and tighter protein structure. However, with a little creativity, even these stubborn melters can be transformed. For instance, blending aged parmesan with asiago and cheddar, or adding a secret ingredient like sodium citrate, can help enhance their meltability.
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Pre-shredded cheese has additives
Pre-shredded cheese is often coated with anti-caking agents such as potato starch, cornstarch, calcium sulphate, and natamycin to prevent the growth of mould. These additives are used to keep the strands of cheese from clumping together in the bag, but they also prevent the cheese from melting together properly during cooking. The additives give the cheese a drier texture when served cold and can create a barrier to flavour. For example, the anti-caking agent cellulose is used to coat shredded cheese to prevent it from sticking together, but it can dehydrate the cheese and affect its melting ability.
The type of cheese used in pizza blends is important, as harder and more aged cheeses tend to be less willing to melt. Therefore, softer and younger cheeses with a low melting point are often preferred for pizza blends. While pre-shredded cheese may be convenient, it can negatively impact the texture and flavour of the dish.
Mozzarella is a popular choice for pizza blends due to its stretchiness and ability to melt, brown, and flow well. Part-skim mozzarella is often used as the primary component of pizza cheese blends, with other cheeses added for flavour and colour. Cheddar is a common addition to pizza blends as it adds a sharp, earthy, and pungent flavour, and its lower elasticity means it doesn't blister as easily as mozzarella. Other cheeses that pair well with mozzarella in pizza blends include provolone, blue cheese, smoked mozzarella, pepper Jack, and smoked Gouda.
When creating a pizza blend, it's important to consider the flavour, texture, and overall combination of toppings. While pre-shredded cheese may be convenient, it's important to note that the additives may affect the desired texture and flavour of the pizza. Therefore, shredding cheese from a block may be preferable to ensure the best quality and melting ability of the cheese.
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Frequently asked questions
Virtually any type of cheese can be used in a pizza blend, but some popular options include mozzarella, provolone, cheddar, parmesan, fontina, gouda, jack, muenster, raclette, asiago, gorgonzola, and pecorino toscano.
Mozzarella is a good base for a pizza blend because it is super meltable and stretchable, and browns well. It has a creamy, mild flavor, and low-moisture mozzarella in particular helps to avoid a soggy pie.
Provolone is a semi-hard cheese that comes in both aged and younger varieties. Younger provolone will provide maximum stretchability and a milder flavor, while aged provolone will have a sharper flavor.
Cheddar lends a sharp, earthy, and pungent flavor to pizza blends. It also adds a distinct orange color and does not blister as easily as mozzarella.
Parmesan should not be baked in the oven because its delicate flavor and dryness mean that exposure to heat will ruin its umami taste. Instead, it is best to use parmesan as a garnish to enhance the flavor of the whole pie.
