Cheese And Pizza: The Perfect Match For Restaurants

There are many types of cheese that can be used on pizza, but mozzarella is the most popular choice for pizzas around the world. It has a mild flavour that mixes well with other toppings and its excellent stretchiness gives you that iconic cheese pull. Low-moisture mozzarella is often used in restaurants as it has a longer shelf life, stronger flavour and is easier to melt. However, fresh mozzarella is creamier and must be consumed within a couple of days of being made. Other popular cheeses for pizza include provolone, cheddar, parmesan, fontina, gouda, Monterey Jack, and ricotta.

Mozzarella: the most popular pizza cheese, with low-moisture Mozzarella being the most common variety used in restaurants

Mozzarella is America's favourite pizza cheese, and for good reason. It's mild, creamy, tangy, and most importantly, it's ooey-gooey. The stretchy, meltable, textural experience of mozzarella is what makes it so popular.

Mozzarella is available in a few different varieties, including fresh and low-moisture. Fresh mozzarella has a high water content and a softer texture, and must be consumed within a few days of being made. Low-moisture mozzarella, on the other hand, has a longer shelf life, stronger flavour, and is easier to melt. It also has a lower water content, which is perfect for avoiding a soggy pizza base. This variety is denser and saltier than its fresh counterpart, and you're less likely to end up with a soggy pizza.

Low-moisture mozzarella is the most common type of cheese used on pizzas in restaurants. It's also known as 'pizza cheese' and was originally manufactured in dairy factories in the Midwestern United States. It has a firmer texture, is easier to grate, and has better browning and melting characteristics than standard mozzarella. It's also less perishable, which is ideal for restaurants that need to keep ingredients for longer.

Mozzarella is often paired with other cheeses, such as provolone, to create the perfect pizza blend. Provolone is a semi-hard Italian cheese that is either sweet and mild or sharp, depending on its age. It blends well with mozzarella and adds a flavour boost to the pizza.

Other popular cheeses used on pizzas include cheddar, Parmesan, and ricotta. These cheeses can be mixed and matched with mozzarella to create the perfect blend of flavours and textures.

Provolone: the second most popular pizza cheese, often used in conjunction with Mozzarella and Parmesan

Provolone is a popular cheese used in pizzas, often in conjunction with mozzarella and parmesan. It is a semi-hard cheese that comes in both aged and younger varieties. The younger variety is stretchier and has a milder flavour, while the aged variety has a sharper flavour. Provolone is a good choice for pizza because it melts well and has a classic pizzeria flavour.

When making a pizza with provolone, it is important to consider the other ingredients and how they will complement the cheese. For example, one recipe suggests using pre-sliced mild provolone, along with pre-made pizza dough, roma tomatoes, and fresh basil. The basil, in particular, is said to give the best flavour to this type of pizza. Another recipe includes sliced provolone, minced fresh garlic, sliced fresh basil, and thinly sliced tomatoes on a prepared pizza crust or Italian bread shell.

Provolone is also commonly used in combination with other cheeses, such as mozzarella, to enhance the flavour and texture of the pizza. Some people prefer a blend of provolone and mozzarella for the perfect balance of creaminess and stretchiness. The combination of these two cheeses is a popular choice for many pizzerias. Additionally, provolone can be blended with mozzarella and parmesan for an even more robust flavour.

The versatility of provolone makes it a favourite among pizza enthusiasts. It can be used as the main cheese or blended with other cheeses to create a unique flavour profile. Its melting properties and classic pizzeria taste make it a top choice for those seeking a delicious and familiar pizza experience.

Cheddar: a good addition to a blend of multiple cheeses, but shouldn't be the only cheese used

Cheddar is a popular cheese used in pizza-making, but it is not always the best choice as the only cheese component. Its fats and solids can separate when exposed to high temperatures, which is why it is best used as part of a blend of multiple cheeses.

Cheddar is a good addition to a blend because of its sharp, nutty, and rich flavour. It holds up well as it cools, remaining soft and pliable. It is also a good melting cheese, with good stretchability. When blended with other cheeses, it can add depth of flavour to a pizza.

When using cheddar in a blend, it is best to opt for a "mild" or "medium" variety, as aged cheddars do not melt as well as younger ones. A blend of mild or medium cheddar with mozzarella, for example, can help preserve chewiness.

Cheddar is a very popular cheese, and its sharp flavours and strong presence make it a great addition to any pizza recipe. It is a particularly good match for spicy ingredients, as it enhances their flavours.

Parmesan: a hard, aged cheese that can be grated over the top of a pizza, but doesn't melt well

Parmesan is a hard, aged cheese that is commonly used as a garnish on pizzas. While it may not melt as well as other cheeses, it can add a boost of umami and depth of flavour to your pizza. Parmesan is best used as a complement to other cheeses that melt well, such as mozzarella, provolone, or cheddar.

When using Parmesan on a pizza, it is best to grate it over the other cheeses before baking. This will allow the Parmesan to blend with the other cheeses and add its distinct flavour to the pizza. Alternatively, you can grate Parmesan over the pizza just before serving, adding a savoury umami taste to your pie.

If you are looking for a cheese to add a unique flavour to your pizza, Parmesan is a great option. Its strong, vibrant flavour can enhance the taste of other cheeses and toppings. However, due to its hard and aged nature, it may not be the best choice as a primary cheese on a pizza.

When choosing Parmesan for your pizza, look for a product that is freshly grated or grate it yourself. Pre-shredded cheese is often coated with additives to prevent clumping and prolong shelf life, which can affect the taste and melting properties of the cheese. Freshly grated Parmesan will have a stronger flavour and melt better on your pizza.

In summary, Parmesan is a hard, aged cheese that can be a great addition to your pizza when used in combination with other cheeses. Its distinct flavour and savoury umami taste can enhance the overall flavour profile of your pie. Just remember to use it sparingly and grate it fresh for the best results.

Ricotta: a fresh, creamy cheese that is spoonable rather than meltable, often used for calzones or as a topping

Ricotta is a fresh, creamy cheese with a very mild flavour. It is spoonable and does not melt, but it becomes ultra-soft and creamy while retaining its shape when heated. It is a popular choice for calzones and pizza toppings.

Ricotta is often paired with stronger flavours such as spinach, garlic, fennel sausage, nutmeg, sun-dried tomatoes, and basil. It is also commonly used on white pizzas, without tomato sauce, as the sauce can overpower the mild flavour of the cheese.

When using ricotta on pizza, it is best to add it before baking so that it is warm and creamy. It can be added in dollops or spread thinly across the pizza base.

Some people choose to add salt to their ricotta to enhance its flavour, and it is also commonly paired with other cheeses such as mozzarella and parmesan.

Frequently asked questions