Patrick Oconnell
Pizza cheese can encompass several varieties of cheese, including processed and modified cheese, as well as mozzarella variants. The most popular cheese used in pizza preparation is mozzarella, accounting for about 30% of all pizza cheese used globally. However, this figure is lower in the United States, where pizza chains often use a blend of cheeses, including mozzarella, provolone, cheddar, and Parmesan. Low-moisture mozzarella is commonly used in pizzerias due to its superior melting and browning characteristics, as well as its longer shelf life compared to fresh mozzarella.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Provolone, Cheddar, Parmesan, Emmental, Pecorino Romano, Fontina, Muenster, Gouda, Smoked Gouda, Pepper Jack, Raclette, Feta, Ricotta |
| Texture | Soft, stringy, stretchy, meltable, gooey, crispy crust, crumbly |
| Flavour | Tangy, creamy, nutty, rich, sharp, salty, buttery, mild, assertive, stinky |
| Moisture content | Low-moisture, fresh |
| Fat content | High |
| Colour | White, orange |
| Manufacturing | Pasteurized, processed, analogue, frozen |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese used on pizzas, with some sources stating that it accounts for about 30% of pizza cheese usage. It is favoured for its superior stretchability, meltability, and browning properties. Its mild, creamy, and tangy flavour also makes it a versatile choice that complements various toppings and sauces without being overpowering.
Mozzarella's stretchability is a key factor in its popularity, creating the classic "ooey-gooey" texture that many pizza lovers enjoy. Its ability to melt and stretch into aromatic strands as a pizza is pulled apart is unique among cheeses. This characteristic is due to mozzarella's lower melting point, which also reduces baking time. When melted, mozzarella forms a crispy, golden crust that can be easily pulled apart, a feature not found in harder cheeses.
The type of mozzarella used on pizzas is typically the low-moisture variety, which has a firmer texture, improved browning and melting characteristics, and a longer shelf life compared to fresh mozzarella. Low-moisture mozzarella is also easier to grate and less perishable, making it a practical choice for pizzerias. It has a saltier and denser flavour profile and releases less moisture when melted, resulting in a drier pizza.
While mozzarella is the most popular choice, other cheeses are also commonly used on pizzas, including provolone, cheddar, and Parmesan. These cheeses may be blended with mozzarella to enhance flavour and texture. For example, provolone adds a signature pizzeria taste, while cheddar preserves chewiness. Grated Parmesan, though not a melting cheese, can be added as a topping to boost umami flavour.
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Low-moisture mozzarella is best for pizzerias
Mozzarella is the most popular cheese used on pizzas, with an estimated 30% of all pizza cheese used being mozzarella. However, not all mozzarellas are created equal when it comes to pizza-making. Low-moisture mozzarella is the best option for pizzerias for several reasons.
First and foremost, low-moisture mozzarella helps to avoid a soggy pizza. Traditional mozzarella has a high water content, and this extra moisture is released when the cheese melts, which can lead to a soggy crust. Low-moisture mozzarella, on the other hand, has a lower water content and releases less moisture when melted, resulting in a drier, crispier pizza. This is especially important for pizzerias, as they need to ensure that their pizzas stay fresh and tasty for customers who may not be eating the pizza straight out of the oven.
Low-moisture mozzarella also has a longer shelf life than fresh mozzarella, which is advantageous for pizzerias that need to keep their ingredients fresh and usable for longer periods. Additionally, low-moisture mozzarella has a firmer texture, making it easier to grate and less likely to clump together when melted, creating the ideal stringy, stretchy texture that is desired in a classic pizza.
The browning characteristics of low-moisture mozzarella are also superior to those of fresh mozzarella. It browns and melts evenly, creating a consistent golden crust, without the risk of burning that can come with fresh mozzarella's higher moisture content. This even browning is aesthetically pleasing and contributes to the overall taste and texture of the pizza.
While some may argue that fresh mozzarella has a richer, more complex flavour, low-moisture mozzarella still offers a mild, creamy, and tangy taste that pairs well with various toppings. Its saltier profile adds a savoury note to the pizza, enhancing the overall flavour profile. Furthermore, low-moisture mozzarella's higher fat content means it melts slightly better than part-skim mozzarella, contributing to the desired gooey, stretchy texture.
In conclusion, while there are many types of cheese that can be used on pizzas, low-moisture mozzarella is the best option for pizzerias due to its ability to create a dry, crispy, and consistent product with a desirable texture and flavour profile. Its longer shelf life and superior melting and browning characteristics make it a practical and tasty choice for pizza enthusiasts and pizzerias alike.
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Provolone is the second most popular pizza cheese
Pizza cheese can be made from several varieties of cheese, including mozzarella, provolone, cheddar, and Parmesan. Mozzarella is the most popular pizza cheese globally, but provolone is a close second. In the United States, only 30% of pizza cheese used is mozzarella, with provolone being the second most popular.
Mozzarella is a soft spun-curd cheese made from cow's milk. It is known for its superior stretchability, browning properties, and mild, creamy flavor. It is the common choice for pizza and is considered traditional by some. However, low-moisture mozzarella, which is denser, saltier, and has a longer shelf life, is the type most commonly used in pizzerias. This variety also has better browning and melting characteristics and is less perishable.
Provolone is a semi-hard cheese sold in both aged and younger varieties. Younger provolone has maximum stretchability and a milder flavor, while aged provolone has a sharper flavor. It is often blended with mozzarella to create a flavor boost. Many pizzerias use a blend of mozzarella and provolone to achieve both stretch and flavor.
Other cheeses used on pizza include cheddar, which may be mixed with mozzarella to preserve chewiness, and Parmesan, which adds a boost of umami but does not melt well. Additionally, processed cheese-like products, known as analogue pizza cheese, are used on many mass-produced pizzas. These products are designed to melt well, remain chewy, and are cheaper to produce than real cheese.
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Cheddar, gouda, and parmesan are also used
While mozzarella is the most common cheese used on pizza, pizzerias also use blends of two or more cheeses, such as mozzarella and provolone, or mozzarella and cheddar.
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Some pizzerias use analogue pizza cheese
While mozzarella is the most popular cheese used on pizza, some pizzerias use analogue pizza cheese. Analogue pizza cheese, also known as "pizza cheese", is a processed cheese-like product that is quicker and cheaper to produce than real cheese. It is designed to melt well and remain chewy, and is used on many mass-produced pizzas in North America and the United Kingdom.
Analogue pizza cheese is made with casein, a by-product of milk, and vegetable oil, rather than milk fat. It is formulated for processing with less sophisticated cheese-making equipment than is required for mozzarella cheese. This type of cheese can also be made with a combination of cheddar, Swiss, and provolone cheeses as flavourants, as in the case of Provel.
Some people may prefer analogue pizza cheese because it is designed to have optimal qualities in browning, melting, stretchiness, and fat and moisture content. It also has a longer shelf life than traditional mozzarella. However, it is important to note that analogue pizza cheese is not considered "real" cheese and may not have the same flavour or texture as traditional mozzarella.
While some pizzerias may use analogue pizza cheese for cost and convenience, others may opt for traditional mozzarella or a blend of cheeses for a more authentic and flavourful pizza experience. Ultimately, the choice of cheese depends on the pizzeria's preferences, budget, and target audience.
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Frequently asked questions
Pizzerias use a variety of cheeses on pizza, including mozzarella, provolone, cheddar, gouda, and parmesan. Mozzarella is the most popular and commonly used cheese, followed by provolone.
Pizzerias typically use low-moisture mozzarella, which has a firmer texture, is easier to grate, browns better, and is less perishable than regular mozzarella. It also has a saltier and denser flavour and a longer shelf life.
Low-moisture mozzarella has better melting characteristics than regular mozzarella, which has a high water content and can make the pizza soggy.
