The Gooey, Cheesy Truth: Pizza's Melted Cheese Unveiled

Pizza is a beloved dish around the world, and one of the key ingredients is the cheese. But what type of cheese melts the best on a pizza? Mozzarella is the classic choice for pizza cheese, known for its ooey-gooey textural experience and stretchability. However, other cheeses such as cheddar, fontina, Gouda, Jack, Muenster, provolone, and Swiss raclette also melt well and can add unique flavours to your pizza. The key to getting that perfect melt is to use shredded or thinly sliced cheese and to ensure it is at room temperature before putting it on the pizza. So, the next time you're making a pizza, don't be afraid to experiment with different cheeses to find your perfect melt!

Mozzarella is the classic pizza cheese

Mozzarella is also a good choice because of its mild flavour. It has a milky/tangy flavour that is fairly neutral, making it a good base for any combination of toppings. It is particularly well-suited to spicy toppings like sausage or hot peppers.

Mozzarella is also a versatile choice for pizza. You can use fresh mozzarella, which has a rich, milky flavour, or low-moisture mozzarella, which has a salty/tangy flavour. You can also use a combination of the two.

While other cheeses can be used on pizza, mozzarella is the classic choice for a reason. Its meltability, stretchability, and mild flavour make it the perfect base for any pizza. So, the next time you're making a pizza, be sure to reach for the mozzarella!

Other meltable cheeses include cheddar, fontina, gouda, and Swiss raclette

Mozzarella is the classic choice for pizza, but it is not the only meltable cheese that can be used. Other meltable cheeses include cheddar, fontina, gouda, and Swiss raclette. These cheeses all have good meltability and can be paired with various pizza toppings to create different flavour profiles.

Cheddar, for example, has a sharp, nutty, rich flavour and holds its texture well as it cools, remaining soft and pliable. Smoked gouda has a mild, somewhat buttery flavour with a hint of sweetness. Raclette, on the other hand, is a "barnyard" cheese with a strong smell, but its flavour mellows nicely when baked. Fontina has a mild flavour with a hint of sharpness.

When choosing a cheese for pizza, it is important to consider both meltability and stretchability. While most cheeses will melt when baked on pizza, only some will stretch into gooey, messy strands. Cheddar, fontina, gouda, and raclette all melt well but do not stretch in the same way as mozzarella. Therefore, if stretch is important to you, it is best to stick to mozzarella or provolone, or a combination of the two. However, if you are looking for a cheese with more flavour that still melts nicely, any of the above-mentioned cheeses would be a good choice.

Fresh vs low-moisture mozzarella

Mozzarella is the most popular cheese for pizza. However, there are two main categories of mozzarella cheese: fresh and low-moisture. Each has different uses and characteristics.

Fresh Mozzarella

Fresh mozzarella is a soft, bright white cheese usually made in different-sized ball formats. It is made with a high moisture content and should be consumed within 7 days of production. It is best eaten cold and fresh. When heated, the water evaporates and may settle as a "soupy" or "puddly" texture in the food. It works well on Neapolitan-style pizza but doesn't usually suit heated sandwiches or other heated foods.

Low-Moisture Mozzarella

Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella a little longer and then carefully drying it out. It has a longer shelf life and a saltier flavour. The lower moisture content means it browns and stretches better when heated, making it a popular choice for pizza. It is the primary cheese used in most pizza places in the U.S.

Taste Test

In a taste test of different cheeses on pizza, fresh milk mozzarella was ranked #1 by testers, who noted that it "makes the pizza taste artisan". Low-moisture whole-milk mozzarella had a salty/tangy flavour, almost like salted butter.

Both types of mozzarella are suitable for pizza, but low-moisture mozzarella is the most popular choice due to its superior melting and browning qualities. However, fresh mozzarella was preferred by taste testers for its rich, milky flavour.

Pre-shredded vs block cheese

When it comes to choosing between pre-shredded and block cheese, there are several factors to consider, especially when it comes to pizza. Here are some detailed comparisons between the two options:

Price

With block cheese, you have more control over the price you pay. You can negotiate with your food distributor for a 'cost-plus' contract, where the price per pound of cheese is tied to the Chicago Mercantile Exchange (CME) Block and Barrel Market, or simply the Block Market. This gives you transparency and the best possible pricing. On the other hand, with pre-shredded cheese, the pricing is arbitrarily set by the manufacturer and distributor based on their costs and profit margins, leaving you with less control.

Freshness

When you buy block cheese, your distributor ensures that the cheese is fresh and properly aged before it reaches you. By shredding the block cheese daily as part of your pizza prep, you provide your customers with the freshest cheese possible. Pre-shredded cheese, on the other hand, may have been shredded weeks or longer before it ends up on your pizza.

Additives

Pre-shredded cheese often contains additives like potato starch, corn starch, powdered cellulose, and Natamycin to prevent clumping and moulding. While these additives are useful for storage, they can affect the melting properties of the cheese. Block cheese, being a whole food without additives or preservatives, melts better and allows for a more consistent blend of multiple cheeses.

Equipment and Labour

Using block cheese requires an investment in shredding equipment, ranging from mixer attachments to manual or automatic shredders. This equipment also needs to be cleaned and maintained. Additionally, there is a labour cost associated with shredding the block cheese, which can increase with rising hourly wages. Pre-shredded cheese eliminates these equipment and labour costs, as it comes ready-to-use straight out of the bag.

Safety

Using equipment to shred block cheese in your pizzeria introduces potential safety hazards for your employees. There is a risk of injury from using the shredding machinery, and employees may attempt to bypass safety features or use unsafe repair methods. Pre-shredded cheese removes these safety concerns from the equation.

Blend and Consistency

If you use a blend of multiple cheeses for your pizzas, block cheese allows you to purchase each type of cheese in bulk and shred and mix them together to your exact specifications. This ensures a consistent blend for every pizza. With pre-shredded cheese, it can be challenging to achieve the same level of consistency in the blend.

Storage

Block cheese requires additional storage containers, such as plastic tubs, which can take up more space and incur extra costs. Pre-shredded cheese comes in plastic bags that are ready for immediate use, reducing the need for extra storage containers.

In conclusion, while pre-shredded cheese offers convenience and reduced labour costs, block cheese provides benefits such as better pricing, freshness, melting properties, and consistency. Ultimately, the choice between pre-shredded and block cheese depends on the specific needs and priorities of your pizzeria.

Cheese blends for added flavour

Mozzarella is the classic choice for pizza, but it's not your only option. Blending two or more types of cheese can add extra flavour to your pizza. Here are some ideas for cheese blends that will enhance your pizza-making and eating experience:

• Mozzarella and provolone: This combination offers both stretch and flavour. Many pizzerias use this blend as their go-to option.
• Fresh mozzarella, sharp cheddar, and provolone: Fresh mozzarella provides mellow richness and stretchability, sharp cheddar adds an assertive flavour, and provolone brings that signature pizzeria taste.
• Parmesan, Asiago, and sharp cheddar: This blend creates a soft, sliceable block of cheese with a salty and slightly sweet flavour. The Parmesan especially comes through after baking.
• Mild white cheddar, Manchego, and Pecorino Romano: Cheddar provides the stretch, Manchego the rich flavour, and Romano the saltiness.
• Fontiago: This blend of fontina and Asiago cheeses melts well and has an amazing flavour.
• Mozzarella and Muenster: Muenster has a milder flavour than cheddar but is more assertive than mozzarella, with a little tangy kick.
• Mozzarella and raclette: Raclette has a "barnyard" flavour that mellows as it bakes.
• Mozzarella and smoked Gouda: Smoked Gouda has a mild, buttery flavour with a hint of sweetness and smoke.
• Mozzarella and pepper Jack: Pepper Jack has a mild cheddar-like flavour with a nice degree of heat.

When creating your own cheese blends, consider the flavours and characteristics of each cheese, and how they will pair with your other toppings. Remember, you don't have to limit yourself to just one variety!

Frequently asked questions