Randy Chandler
Pizza is a beloved dish worldwide, and cheese is often one of its most fundamental components. While there are a few traditional cheese-less pizzas, most pizzas contain cheese, with mozzarella being the most common variety. This is because it has a bubbly, stretchy texture and a smooth, creamy taste. However, there are many other types of cheese that can be used on pizzas, each with its own unique characteristics and flavours.
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What You'll Learn
Mozzarella: the quintessential pizza cheese
Mozzarella is the most traditional and classic choice of cheese for pizza. It is America's favourite pizza cheese and is prized for its mild flavour and superb meltability. The stretchy, gooey allure of mozzarella is a sublime experience, and it is celebrated for its soft, moist texture and creamy taste.
Mozzarella is a stretched-curd Italian cheese made from buffalo milk. It has a bubbly, stretchy texture and a smooth, creamy taste. It is not too fatty or dry, and its mild flavour makes it the perfect foil for spicy toppings like sausage or hot peppers. It also goes well with mushrooms and bell peppers, black olives and onions. While fresh mozzarella has a rich, milky flavour, low-moisture whole-milk mozzarella is the go-to choice for most pizzerias as it melts beautifully and has a longer shelf life.
Mozzarella di Bufala, or Buffalo Mozzarella, is made with the milk of domestic Italian water buffalo. It is creamier, softer, and more flavourful than cow's milk mozzarella, with a tanginess and depth of flavour that is unique. This is one of the most common cheeses used on pizza, as it melts beautifully and has a delicious flavour that goes well with most toppings. A special variant, Buffalo Mozzarella from Campania, offers a richer taste and creamier texture than the standard version.
For vegans and plant-based eaters, there are also multiple options for mozzarella-like cheeses. Violife Mozzarella and Miyoko's Creamery Vegan Pizza Mozzarella are easily available in supermarkets and offer a slightly different texture to traditional mozzarella.
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Provolone: a semi-hard cheese with a sharp, tangy flavour
Mozzarella is the most common cheese used on pizzas, owing to its mild flavour, superb meltability, and stretchy texture. However, there are several other types of cheese that can be used to make authentic pizzas. One such option is Provolone, a semi-hard cheese with a sharp, tangy flavour.
Provolone is a stretched-curd cheese, similar to mozzarella. It is aged for several months to develop its full flavour, making it ideal for enhancing the taste profiles of various pizza toppings. Originating from Southern Italy, Provolone is made from sheep's milk and is known for its robust, salty taste. Its sharp and tangy flavour makes it an excellent choice for those who prefer a stronger, more pronounced cheese taste on their pizzas.
When compared to mozzarella, provolone offers a more intense flavour experience. While mozzarella is known for its mild and creamy taste, provolone delivers a sharper and tangier punch. This makes provolone a great option for those who want their cheese to be a dominant flavour on their pizza.
Provolone's ability to enhance the taste of other toppings also makes it a versatile choice for pizza making. Its salty and tangy notes can complement a variety of ingredients, creating unique and delicious flavour combinations. For those who enjoy experimenting with different toppings, provolone provides a robust base that can balance and elevate other flavours.
In conclusion, provolone is a fantastic option for those seeking a more pronounced cheese flavour on their pizzas. Its semi-hard texture, sharp taste, and tangy notes make it an excellent choice for creating authentic, flavourful, and robust pizzas. So, if you're looking to add a punch of flavour to your next pizza night, consider using provolone cheese!
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Gorgonzola: a blue cheese with a heavy, creamy texture
While mozzarella is the classic choice for pizza, there are many other types of cheese that can be used to add flavour and texture. One such option is Gorgonzola, a blue cheese with a heavy, creamy texture.
Gorgonzola is an Italian cheese made from unskimmed cow's milk. It is named after the town of Gorgonzola in the Lombardy region. The cheese is inoculated with a Penicillium mould and aged for about three to six months, during which time veins of blue, grey, black, purple or green mould branch throughout the body of the cheese. Gorgonzola has a much creamier texture and appearance than most other blue cheeses, with only light blue-green veining. It has a rich, tangy, salty flavour with a hint of sweetness and spiciness.
Gorgonzola is a versatile cheese that can be used in a variety of dishes. It can be crumbled or melted into sauces for pasta, used as a topping for pizzas and salads, or spread on crackers and bread. Its creamy texture also makes it a popular choice for dips and dressings. Gorgonzola pairs well with fruits like pears and figs, as well as honey and nuts.
When used on pizza, Gorgonzola can add a unique flavour and texture. Its heavy, creamy texture and saltiness complement other toppings such as mushrooms, spinach and red onion. Gorgonzola can be used as a substitute for other blue cheeses in recipes, although it has a milder flavour and is less salty and creamy.
Gorgonzola Cremificato is a variety of Gorgonzola that is known for its sweet, creamy texture. It is made by veteran cheesemakers using a combination of traditional techniques and modern technology. This variety of Gorgonzola is spreadable and has a subtle blue bite, with notes of fresh yeast, mushrooms and hints of peppery anise.
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Parmesan: a hard, pressed cheese with a bold, fruity flavour
Parmesan is a hard, pressed cheese with a bold, fruity flavour. When grated finely and sprinkled on freshly cooked pizza, it adds a salty, fruity kick. While Parmesan doesn't melt as easily as some other cheeses, such as mozzarella, it can still be used to add depth to the cheese blend on your pizza. For example, it pairs well with mozzarella, cheddar, and Asiago. In fact, a blend of aged Parmesan, Asiago, and cheddar has been described as "soft as Velveeta, and just as meltable".
Parmesan is often used in combination with mozzarella, which is the quintessential pizza cheese. Mozzarella is prized for its mild flavour, superb meltability, and stretchy, bubbly texture. It is traditionally made from the milk of Italian water buffalo, though it is now commonly made with cow's milk.
Mozzarella is the most common cheese used on pizza, but there are many other options to choose from. For a gooier pizza, Camembert cooks up perfectly and works well with toppings like caramelised onions. For a lighter, flavoursome topping, mozzarella can be combined with a goat's cheese like Chavroux, which adds a fresh flavour that goes well with herbs and leaves. For a bolder blend, mozzarella can be combined with a blue cheese like Saint Agur or Gorgonzola.
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Cheddar: a sharp, nutty, rich flavour
While mozzarella is the most common cheese used on pizzas, there are many other varieties that can be used to add flavour and texture. One such option is mature cheddar, which has a sharp, nutty, and rich flavour. This variety of cheese works well as part of a four-cheese pizza, pairing particularly well with mozzarella, gorgonzola, and parmigiano reggiano. Although mature cheddar may not melt as well as mozzarella, it adds another dimension to the flavour and is rich enough to be used as a dominant pizza topping.
Cheddar is a good choice for those who want to add a sharp, nutty, and rich flavour to their pizza. It is a versatile cheese that can be paired with a variety of toppings and ingredients. For example, cheddar pairs well with mozzarella, which has a milder flavour and is known for its superb meltability. By combining these two cheeses, you can create a pizza with a balanced blend of flavours and textures.
Additionally, cheddar can be used in a four-cheese blend along with gorgonzola and parmigiano reggiano. Gorgonzola, an Italian blue cheese made from unskimmed cow's milk, offers a heavy, creamy texture with a hint of sweetness. It has a salty, pungent flavour with some bite to it, making it a great choice for those who enjoy blue cheese. Parmigiano reggiano, also known as Parmesan, is a hard, pressed cheese that adds a bold touch of fruity flavour when grated finely onto a freshly cooked pizza.
When choosing cheddar for your pizza, consider using a young or minimally aged variety, as these tend to have a lower melting point. Aged cheddars may not melt as well and can result in lumps of semi-melted cheese on your pizza. By selecting a younger cheddar, you can ensure that your cheese melts beautifully and creates a soft and pliable texture that holds up well as it cools.
In conclusion, mature cheddar is an excellent choice for those who want to add a sharp, nutty, and rich flavour to their pizza. It pairs well with other cheeses, such as mozzarella, gorgonzola, and parmigiano reggiano, and can be used as a dominant topping or as part of a four-cheese blend. By selecting a young or minimally aged cheddar and considering its melting properties, you can create a delicious and flavourful pizza with a unique cheese combination.
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Frequently asked questions
Mozzarella is the quintessential pizza cheese, with its mild flavour, superb meltability, and stretchy texture. For an authentic Italian pizza, mozzarella is best paired with Provolone, a semi-hard, sharp, and tangy stretched-curd cheese.
Other cheeses that can be used on pizza include Gorgonzola, Parmesan, Camembert, goat's cheese, Saint Agur blue cheese, Cheddar, Fontina, Gouda, Jack, Muenster, Raclette, and Asiago.
For an authentic pizza, low-moisture whole-milk mozzarella is best. Fresh mozzarella is packaged in plastic and has a rich, milky flavour, but it doesn't melt as well as low-moisture mozzarella.
Some good vegan cheese options include Violife Mozzarella and Miyoko’s Creamery Vegan Pizza Mozzarella.
