The Best Cheeses To Top Your Pizza

There are many types of cheese that can be used on pizza, with the most popular being mozzarella. Mozzarella is cherished for its near-perfect consistency and straightforward flavour. It is also super meltable and stretchable, and browns well. However, there are many other types of cheese that can be used on pizza, such as cheddar, provolone, Monterey Jack, and Parmesan. When choosing a cheese for pizza, it is important to consider the meltability and stretchability of the cheese, as well as the flavour.

Characteristics	Values
Cheese Type	Mozzarella, Provolone, Cheddar, Parmesan, Fontina, Gouda, Jack, Muenster, Swiss Raclette, Gorgonzola, Havarti, Monterey Jack, Pepper Jack, Raclette, Asiago, Pecorino-Romano
Moisture Content	Low-moisture, Fresh
Flavour	Tangy, Creamy, Mild, Salty, Tangy, Spicy, Sharp, Strong, Sweet, Smoky, Buttery, Rich, Mellow, Savoury, Spicy, Mild, Tangy, Creamy, Nutty, Bold, Browned, Salty, Tangy, Fresh, Strong, Intense, Straightforward
Texture	Stretchy, Gooey, Soft, Dense, Creamy, Hard, Aged, Young, Stretchy, Melted, Stretchy, Stretchy, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, Stretchy, Melted, 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Mozzarella

When using mozzarella on a pizza, it is best to shred your own cheese rather than using pre-shredded cheese, as pre-shredded cheese contains additives that can affect the taste and melting properties.

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Low-moisture mozzarella

The Benefits of Low-moisture Mozzarella

Meltability and Stretchability: This cheese is known for its superior meltability, which is essential for achieving that desirable gooey, stretchy texture on your pizza. It melts evenly and gracefully, without becoming soupy or separating.
Moisture Control: As the name suggests, low-moisture mozzarella contains less water than its fresh counterpart, typically ranging from 45% to 52% moisture. This lower moisture content means you're far less likely to end up with a soggy pizza, as the cheese releases little to no moisture when it melts.
Longer Shelf Life: This variety of mozzarella has a much longer shelf life than fresh mozzarella, which tends to deteriorate quickly. Low-moisture mozzarella can last for weeks under refrigeration, making it a more convenient and cost-effective option.
Flavor: Low-moisture mozzarella has a saltier and denser flavor profile compared to fresh mozzarella. It can also develop tangy characteristics similar to aged cheeses like provolone or cheddar, depending on aging and storage conditions.
Browning: This type of mozzarella browns well, contributing to the desirable golden crust on your pizza without burning easily.

Tips for Using Low-moisture Mozzarella

Choose Whole Milk: While low-moisture mozzarella can be found in both whole milk and part-skim varieties, opting for whole milk will give you a richer flavor and slightly better melt due to its higher fat content.
Shred Your Own: Pre-shredded cheese often contains additives like cellulose, potato starch, or cornstarch, which can negatively impact taste and meltability. For the best results, buy a block of mozzarella and shred it yourself.
Blend with Other Cheeses: While low-moisture mozzarella is excellent on its own, you can experiment with blending it with other cheeses like Parmesan, cheddar, or provolone to add depth of flavor to your pizza.

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Fresh mozzarella

However, its high water content means that it can make the pizza crust soggy. To avoid this, it is important to dry the cheese thoroughly before adding it to the pizza. This can be done by patting the cheese with paper towels and letting it air dry for 10 to 20 minutes.

One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella, which is produced in certain areas of Italy and has a traditional recipe that dates back several centuries.

For those who want to experiment with different types of mozzarella, fresh mozzarella is a great option. It can be used on its own or in combination with other cheeses, such as Parmesan, cheddar, or provolone. It is a good choice for those who want a simple, yet tasty pizza with a creamy consistency.

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Cheddar

Aged cheeses, in general, do not melt as well as younger ones, so it is best to avoid sharp cheddar varieties and opt for a "mild" or "medium" cheddar for your pizza. When blended with other cheeses, cheddar adds a rich, sharp, nutty flavour to your pizza. It also holds up well as it cools, remaining soft and pliable.

For a unique twist on a classic recipe, Castello® Mature Cheddar is a great choice. With naturally formed salt crystals, it delivers added bite and nuance to the flavour. Powerful, iconic and packed with character, this variety goes well with both mild and spicy ingredients, enhancing the flavours of all that it touches.

For a truly indulgent pizza, try a blend of mild or medium cheddar with softer, younger cheeses like mozzarella, Monterey Jack, or provolone.

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Provolone

If you are making pizza at home, it is recommended to use a younger provolone cheese for maximum stretchability and a milder flavour. Aged provolone has a sharper flavour. You can use either variety on its own or blend it with mozzarella for a flavour boost.

One provolone pizza recipe recommends using pre-sliced mild provolone from the dairy section or deli. It also suggests using pre-made pizza dough, although you can make your own. The recipe includes Roma tomatoes, fresh basil, and grated Parmesan cheese. The pizza is baked for 12-18 minutes at 425 degrees Fahrenheit.

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Frequently asked questions

What are the best types of cheese for pizza?

Mozzarella is the most popular choice for pizza, but other cheeses that work well include provolone, parmesan, cheddar, gouda, jack, muenster, fontina, raclette, gorgonzola, havarti, and pecorino-romano.

What type of mozzarella is best for pizza?

Low-moisture mozzarella is best for pizza because it has a longer shelf life, stronger flavour, and is easier to melt. Fresh mozzarella has a higher water content and can make the pizza soggy.

What are the benefits of using fresh mozzarella?

Fresh mozzarella has a softer texture and a creamier flavour. It must be consumed within a few days of being made, so it's best for those who want to enjoy their pizza immediately.

Can I use pre-shredded cheese on my pizza?

Pre-shredded cheese is not recommended for pizza because it is coated with additives that can affect the taste and melting ability of the cheese. Shredding your own cheese is the best option, but if you're short on time, pre-shredded cheese can be used in a pinch.