Patrick Oconnell
Pizza cheese is a topic that is very close to many people's hearts. While mozzarella is the classic choice, there are many other options to choose from. Different blends of cheese can give your pizza a unique taste and texture. For example, a blend of mozzarella and provolone offers both stretch and flavour, and many pizzerias use just this blend. If you're looking for a substitute for parmesan, asiago is a great option. You could also try blending mozzarella, asiago, and either pepperjack or jalapeno havarti. If you're feeling adventurous, you could even try a five-cheese pizza like the Quattro Formaggi, which includes mozzarella, Pecorino Toscano, fontina, parmesan, and gorgonzola.
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What You'll Learn
- Mozzarella is the most common cheese for pizza
- Blending multiple cheeses can improve flavour and texture
- Hard and aged cheeses don't melt as well as younger, softer cheeses
- Custom blends can be made by cheese manufacturers and distributors
- Common pizza cheese blends include mozzarella, provolone, and parmesan or pecorino
Mozzarella is the most common cheese for pizza
Mozzarella is the most common cheese used for pizza. It is a soft cheese that melts well and has a neutral flavour that combines well with other toppings. It is also very stretchy, giving that classic "cheese pull" when bitten into.
Mozzarella is available in a variety of forms, including fresh, low-moisture, high-moisture, pre-shredded, and bocconcini. For pizza, low-moisture mozzarella is often preferred as it helps to prevent a soggy pizza. Fresh mozzarella has a higher moisture content and can weep water during baking, so it requires some prep work to remove excess moisture. It is also commonly used on Neapolitan-style pizzas due to the high cooking temperatures. When using fresh mozzarella, it is recommended to buy it as a ball of cheese and shred or slice it yourself, as pre-shredded cheese often contains cellulose, a plant-based material that can make the final product on your pizza grainy.
When selecting mozzarella for pizza, factors such as salt content, fat content, meltability, and overall flavour are considered. While mozzarella is the primary cheese used on pizzas, custom blends with other cheeses are also popular to create unique flavour profiles. Common cheeses blended with mozzarella include provolone, cheddar, and whole-milk mozzarella.
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Blending multiple cheeses can improve flavour and texture
Blending multiple types of cheese is a great way to improve the flavour and texture of your pizza. While mozzarella is the classic choice for pizza, using a custom blend of cheeses can give your pizza a unique taste that customers will love and crave.
When creating a blend, it's important to consider the flavour and texture of each cheese and how they will work together. You can pair mild cheeses with mild toppings, or you can contrast sweet with salty or sweet with spicy. Adding higher-flavour products, such as Asiago, Fontina, or Parmesan, will create a unique flavour profile. However, it's important not to use too many different cheeses, as the flavours can become lost.
The standard blending ratios for pizza cheese are 80/10/10 or 80/20, with the primary component usually being part-skim mozzarella, or "pizza cheese". This is because mozzarella melts, flows, and browns well, so it's a good bulk cheese. Other cheeses that are commonly blended with mozzarella include cheddar, provolone, and whole-milk mozzarella. These cheeses offer both stretch and flavour, with provolone adding a signature pizzeria taste.
When blending cheeses, you can create either a marbled or a mash-up style blend. A marbled style blend is a 50/50 mix of two cheeses with the same milk composition, primary culture, and make time but possibly different colours and adjunct cultures. A mash-up style blend, on the other hand, is made up of a primary base cheese with a small amount of secondary cheese added towards the end of the process.
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Hard and aged cheeses don't melt as well as younger, softer cheeses
It's a well-known fact that not all cheeses melt equally. When it comes to pizza, the cheese you choose can make a big difference in terms of taste, texture, and overall experience. While there are many types of cheese that can be used on pizza, it's important to consider the unique characteristics of harder, aged cheeses when crafting the perfect pie.
Hard and aged cheeses, such as Parmigiano-Reggiano, aged Gouda, and aged Asiago, tend to have a lower moisture content and a higher fat concentration compared to younger, softer cheeses. This lower moisture content means that they don't melt as easily and can become oily or grainy when heated. For example, while young cheddar melts smoothly, aged cheddar can become grainy and oily due to the higher fat content. Similarly, young Gouda melts well, but aged Gouda does not melt happily and can become a hot mess.
The rind of aged goat cheese is another factor that affects its melting ability. The rind is often infused with mold, which gives the cheese a complex taste and creamy texture. However, the presence of extra whey, a form of protein usually removed during the cheese-making process, prevents the cheese from melting properly. Halloumi, a semi-hard, brined cheese with a high pH level, also falls into this category of aged cheeses that don't melt easily due to their low acidity.
When creating a pizza blend, it's crucial to strike a balance between flavor and meltability. While aged cheeses like Parmesan, Asiago, and sharp cheddar offer a more nuanced flavor, they may not provide the desired stretch and flow when melted. On the other hand, younger, softer cheeses like mozzarella, provolone, and young gouda melt smoothly and contribute to the gooey, stretchy texture often associated with pizza.
In conclusion, while hard and aged cheeses offer distinct flavors and textures, they may not be the best choice for a pizza blend if meltability is a priority. Pizza makers often opt for younger, softer cheeses as the primary component of their blends, using aged cheeses sparingly to enhance flavor without sacrificing the desired stretch and coverage.
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Custom blends can be made by cheese manufacturers and distributors
Custom blends of cheese can indeed be made by cheese manufacturers and distributors. With the right equipment, custom blends can be produced to be consistent and food-safe, which is more than can be said for blends made in-house by operators.
There are thousands of cheese combinations, depending on the flavour and function you are seeking. For example, a blend of mozzarella and provolone offers both stretch and flavour, and many pizzerias use just this blend. If you're looking for flavour, consider sharp cheddar, or gouda. If you want a cheese that will provide stretch, fresh mozzarella is a good choice.
Custom blends can be made to be consistent and food-safe, and can help your business stand out. Custom blends can be tailored to your specific flavour and cut requirements, and can even include herbs and spices.
While mozzarella will always be the cheese of choice for pizza, using a custom blend of cheeses can give your pizzas a unique taste that customers will notice and crave. A custom blend can be created with your name on it, and custom labelling is also an option.
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Common pizza cheese blends include mozzarella, provolone, and parmesan or pecorino
Pizza is a beloved dish worldwide, and while there are many ways to make it unique, the cheese is often a defining factor. Mozzarella is the classic pizza cheese, with its mild, creamy flavour and superior stretchability. However, many pizza makers experiment with custom blends of cheeses to create a unique taste that customers will crave.
While mozzarella, provolone, and parmesan or pecorino are the most common blend, there are many other cheeses that can be used in pizza blends. Cheddar, for example, adds depth of flavour and browns nicely, creating crispy edges on a pan pizza. Other options include fontina, gouda, muenster, raclette, asiago, and gorgonzola.
When creating a pizza cheese blend, it's important to consider the flavour, texture, and functionality of the cheeses. The blend should enhance the other toppings and create a harmonious combination. While there are endless possibilities for cheese blends, using too many cheeses can result in a loss of flavour and distinction.
For those seeking a convenient option, pre-shredded pizza cheese blends are available from retailers like Costco. The Bella Rosano Premium Blend, for instance, includes low-moisture part-skim mozzarella, whole-milk mozzarella, smoked provolone, romano, and parmesan. With a variety of cheeses, this blend offers both functionality and flavour.
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Frequently asked questions
The Bella Rosano Premium Blend Pizza Cheese package contains a blend of low-moisture part-skim mozzarella, whole milk mozzarella, smoked provolone, Romano, and Parmesan cheeses.
Some popular pizza cheese blends include mozzarella and provolone, mozzarella and Edam, mozzarella and Monterrey Jack, and a blend of mozzarella, asiago, and either pepper jack or jalapeno havarti.
Blending multiple cheeses on a pizza can add unique flavors and textures that customers will notice and crave. It can also help with the stretch, coverage, and browning of the cheese.
Low-moisture mozzarella is a good choice for pizza because it is meltable, has a mild flavor, and will not make the pizza soggy. Fresh mozzarella can also be used, but it should be dried thoroughly before adding to the pizza to remove excess moisture.
Harder and more aged cheeses, such as Parmesan, tend to not melt well on pizza. While they can still be used in small amounts to add flavor, they are best added after the pizza is baked. Cheddar cheese should also be used in blends rather than on its own, as its fats and solids can separate at high temperatures.
