Bushra Griffith
Pizza is a beloved dish around the world, and one of the key ingredients that make it so popular is the cheese. While there are many types of cheese that can be used on pizza, not all of them will deliver that gooey, stretchy texture and golden brown finish that is so desired. The most popular cheese for pizza is mozzarella, which is known for its optimal meltability and stretchiness. However, other cheeses like cheddar, fontina, gouda, muenster, and provolone can also be used to add unique flavours and textures. Blending different cheeses can create a distinct taste that customers will crave, but it's important to use the right combination and amount of cheeses to avoid losing flavour and texture. So, the next time you're making a pizza, consider experimenting with different cheese combinations to find your perfect match!
| Characteristics | Values |
|---|---|
| Cheese that melts and stretches | Mozzarella, Cheddar, Fontina, Gouda, Muenster, Provolone, Raclette, Jack, Havarti, Gorgonzola |
| Cheese that doesn't melt | Goat Cheese, Parmesan, Pecorino-Romano |
| Cheese with sharp flavor | Cheddar, Castello Mature Cheddar, Asiago, Parmesan |
| Cheese with strong flavor | Castello Mature Cheddar, Parmesan, Pecorino-Romano |
| Cheese with spicy flavor | Pecorino-Romano |
| Cheese with tangy flavor | Goat Cheese |
| Cheese with nutty flavor | Gorgonzola, Pecorino-Romano |
| Cheese with earthy flavor | Cheddar |
| Cheese with pungent flavor | Cheddar |
| Cheese with browning capability | Mozzarella, Asiago, Fontina, Parmesan |
| Cheese with high fat content | Cheddar |
| Cheese with low moisture | Mozzarella |
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What You'll Learn
Mozzarella, cheddar, parmesan, and provolone
Mozzarella is the most popular choice of cheese for pizza, with its mild and creamy flavour, and its stretchability and meltability. It is often paired with provolone, which is the second most popular cheese to blend with other cheeses. Provolone has a classic pizzeria taste and is semi-hard, with its flavour varying depending on how long it has been aged. If you want a sweeter flavour and a creamier texture, use a provolone that has been aged for a shorter amount of time. For a sharper taste and a drier texture, choose a provolone that has been aged for longer.
Cheddar is also a popular addition to pizza, as its lower elasticity means it doesn't blister as easily as mozzarella. A sharper cheddar with a deep orange tint will also add colour to your pizza. Cheddar is a good base for other toppings, pairing well with both mild and spicy ingredients, as well as sweet and savoury toppings.
Finally, parmesan can be added to a pizza, but it is best to use a younger parmesan, as older parmesan does not melt as well. Parmesan can be added to a blend of other cheeses, such as asiago and cheddar, to make it more meltable.
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Melting ability and stretchiness
When it comes to the perfect pizza cheese, melting ability and stretchiness are key. While most cheeses will melt when baked on a pizza, not all will provide those gooey, messy strands that make pizza a delightfully messy experience.
Mozzarella is the classic choice for a pizza cheese with excellent melting and stretching abilities. It has a high moisture content, which allows it to melt and stretch easily when heated. It also has a mild flavour that complements other pizza ingredients. Fresh mozzarella, in particular, has a rich, creamy texture and flavour, while low-moisture mozzarella provides a denser texture and a saltier taste, both ideal for a stretchy cheese layer.
Other cheeses that offer good melting and stretching abilities include provolone, which has a smooth, creamy flavour with a hint of tanginess, and Muenster, a semi-soft American cheese with excellent melting properties and a mild, buttery taste. Cheddar, gouda, and fontina are also good options, each bringing their own unique flavours to the pizza.
For those who want to get creative, blending cheeses can result in a unique taste profile. A blend of mozzarella and provolone, for example, is a popular choice, offering both stretch and flavour. Other blends might include higher-flavour cheeses like Asiago, Fontina, or Parmesan, added in small amounts to provide a distinct flavour without sacrificing meltability or stretchiness.
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Fresh mozzarella vs. low-moisture mozzarella
Mozzarella is the classic pizza cheese, but there are several types to choose from, each with its own characteristics. Fresh mozzarella is best for wood-fired, slightly soggy, Neapolitan pizzas. It is also great for traditional or authentic pizzas that are not completely covered with cheese but instead have white blobs spread out, along with some basil leaves. It has a great fresh-milky flavor and will give you those melty pools of mozzarella. However, fresh mozzarella requires some prep work. If you take it straight out of the brine and put it on a pizza, you will be left with puddles of cheese water that can weaken the crust and muddle the sauce. To avoid this, be sure to dry or drain fresh mozzarella for at least 15 minutes before using it on your pizza, and tear it into smaller pieces.
Low-moisture mozzarella is the cheese of choice for most other pizza styles in the U.S., including New York-style, Greek-style, bar pies, New Haven apizza, and even Chicago deep-dish pies. It has a much longer shelf life than fresh mozzarella, which is best the day it's made and rapidly deteriorates after that. Low-moisture mozzarella can last for weeks under refrigeration, meaning it is easier to transport and buy in bulk, making it a cheaper option. It is also saltier and denser than fresh mozzarella. In addition, low-moisture mozzarella is ideal for achieving that melty cheese-pull action and all-over coverage. However, the higher quality the low-moisture mozzarella you buy, the less "rubbery" it will taste.
When choosing between fresh and low-moisture mozzarella for your pizza, consider the style of pizza you are making and the desired texture and taste of the cheese. If you want a traditional Neapolitan pizza with melty pools of cheese, go for fresh mozzarella, but be sure to drain or dry it beforehand. If you want a pizza with all-over cheese coverage and that classic cheese-pull action, low-moisture mozzarella is the better choice and will be easier to work with.
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Aged cheeses don't melt as well
When it comes to pizza, cheese is a key ingredient that can make or break the dish. While there are many types of cheese that can be used, not all cheeses are created equal when it comes to melting. Aged cheeses, in particular, may not melt as well as their younger counterparts.
The melting ability of a cheese is influenced by several factors, including composition, acid level, and age. Aged cheeses tend to have a lower moisture content, resulting in a drier texture. This lower moisture content can make it more difficult for the cheese to melt evenly, leading to lumps of semi-melted cheese on your pizza.
For example, consider two varieties of the same cheese at different ages: young Gouda melts exceptionally well, while aged Gouda tends to become a hot mess. Similarly, soft Jack cheese melts in a matter of minutes, but a two-year-old Parmesan may barely melt at all. The same goes for Asiago; young Asiago will melt well, but its aged counterpart will not.
Aged cheeses have a higher concentration of fat and a more tightly packed protein network due to the breakdown of the milk protein structure over time. This results in a denser, more concentrated cheese that is less likely to liquefy when heated. The calcium-based elasticity in the protein matrix of older cheeses is also reduced, leading to a less stretchy, more oily or grainy texture when melted.
While aged cheeses may not be the best choice for a gooey, stretchy pizza topping, they can still be used to add depth of flavor and texture to your pie. Combining aged cheeses with younger, meltier varieties can create a unique and flavorful blend that enhances your pizza-making experience.
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Custom blends of cheeses
When creating a custom cheese blend, it's important to consider the flavour, texture, and how the cheese will enhance the other toppings and the pizza as a whole. Different cheeses will give you the desired stretch, coverage, and browning, as well as build a unique flavour profile. The good news is that there's almost no cheese that won't work on a pizza!
A good rule of thumb is to start with part-skim mozzarella as the primary component of your blend, as it melts, flows, and browns well, making it an excellent bulk cheese. Then, you can add one or two other cheeses to create a unique flavour profile. Some popular options include cheddar, provolone, whole-milk mozzarella, Asiago, Fontina, or Parmesan. These cheeses have strong flavours that will enhance the overall taste of the pizza. However, be mindful not to use too many different cheeses, as it can lead to a loss of flavour and distinction.
- Mozzarella and provolone: This blend is a favourite of Zimmerman, who notes that it "really kicks in the flavour."
- Mozzarella, Gorgonzola, Havarti, and Parmigiano-Reggiano: This combination offers a unique marriage of contrasts and aromas. The base of mozzarella is enhanced by the crumbled Gorgonzola, shredded Havarti, and shavings of Parmigiano-Reggiano.
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Frequently asked questions
While mozzarella is the most popular choice for pizza, you can combine it with other cheeses to create a unique taste. Some popular combinations include mozzarella with provolone, mozzarella with cheddar, and mozzarella with parmesan. You can also try a four-cheese pizza with mozzarella, gorgonzola, havarti, and parmesan.
Some good alternatives to mozzarella are cheddar, fontina, gouda, jack, muenster, provolone, and swiss cheese. These cheeses have good meltability and stretchability, which are important characteristics of pizza cheese.
Some unique cheeses to use on pizza are goat cheese, gorgonzola, and pecorino-romano. Goat cheese has a tart and creamy flavor and works well with milder vegetables and aromatic herbs. Gorgonzola is a blue-marbled cheese with mild tones of hazelnuts and a slightly intense flavor. Pecorino-Romano is made from sheep's milk and has strong, sharp, and slightly spicy flavors with notes of toasted hazelnuts and browned butter.
