Andy Montoya
Pizza and cheese are a timeless combination, but what kind of cheese is best? The most popular choice is mozzarella, which is known for its mild flavour, excellent melting properties, and stretchiness. However, there are several varieties of mozzarella, and choosing the wrong one can result in a soggy pizza. Low-moisture mozzarella is the best option for a classic, dependable pizza as it has a low water content and won't make your pizza wet. Fresh mozzarella, on the other hand, has a higher water content and can make your pizza crust soggy.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Provolone, Cheddar, Parmesan, Fontina, Gouda, Muenster, Raclette, Monterey Jack, Pepper Jack, Fresh Mozzarella, Low-moisture Mozzarella, Buffalo Mozzarella, Pecorino Romano |
| Source of milk | Cow's milk, Goat's milk, Sheep's milk, Water buffalo milk |
| Texture | Smooth, creamy, firm, dense, soft, crumbly, granular, velvety, nutty, salty, sweet, tangy, rich, bold, sharp, mild, buttery, smoky, stinky, earthy, delicate, subtle, spicy, milky, artisan, salty/tangy |
| Melting ability | Melts beautifully, melts in minutes, melts evenly, melts softly, melts smoothly, does not melt |
| Stretchiness | Excellent stretchiness, moderate stretchiness, minimal stretchiness, not known for stretchiness, offers a delightful melt |
| Flavor balance | Tangy, creamy, nutty, salty, sweet, rich, bold, sharp, mild, buttery, smoky, stinky, earthy, delicate, subtle, spicy, milky, artisan, salty/tangy |
| Moisture content | High moisture, low moisture, moderate moisture |
What You'll Learn
Low-moisture mozzarella
When buying low-moisture mozzarella, look for whole-milk cheese and shred it yourself. It is typically sold in whole blocks, pre-shredded bags, and string cheese in the dairy case near other cheeses like cheddar, ricotta, sour cream, and cottage cheese. It may be more challenging to find low-moisture whole-milk mozzarella, but it is worth the search as it offers a richer flavor and better meltability.
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Fresh mozzarella
To avoid a soggy pizza when using fresh mozzarella, it is important to remove as much moisture as possible before baking. This can be done by patting the cheese dry and then letting it air dry on paper towels for 10 to 20 minutes. The more moisture that can be removed before baking, the better.
When choosing between fresh and low-moisture mozzarella for pizza, it is important to consider the desired flavour and texture. Fresh mozzarella will give a creamier, richer flavour, while low-moisture mozzarella will provide a denser texture and a saltier taste, ideal for achieving that stretchy cheese layer.
For those who prefer a more authentic pizza experience, fresh mozzarella is the way to go. It is the go-to choice for classic Neapolitan pizzas, with its delicate flavour and beautiful melting characteristics that honour the tradition.
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Cheddar
Aged cheddar does not melt as well as younger varieties, so it is best to avoid sharp cheddar and opt for a "mild" or "medium" variety when using cheddar on a pizza.
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Provolone
When making a pizza with provolone, it is recommended to use pre-sliced mild provolone, which can be bought in the dairy section or deli. It is also recommended to shred your own cheese, rather than buying pre-shredded cheese, as this will improve the taste and melting ability.
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Parmesan
Firstly, Parmesan can be used as a topping or ingredient in the pizza sauce. Grated or shredded Parmesan can be sprinkled over the pizza before baking, adding a salty, nutty flavour to the dish. It can also be mixed with other cheeses, such as mozzarella, to create a blend that enhances the stretch and flavour of the pizza. Parmesan also pairs well with other ingredients such as spinach, mushrooms, bacon, and basil, making it a versatile choice for pizza toppings.
Additionally, Parmesan can be used to make a creamy, garlicky sauce for the pizza base. A garlic Parmesan sauce can be made by creating a roux with butter and flour, adding milk, and then mixing in grated Parmesan cheese. This sauce adds a rich, creamy texture and a unique flavour to the pizza.
When using Parmesan on pizza, it is important to consider its melting properties. As a hard and aged cheese, Parmesan does not melt as easily as softer cheeses like mozzarella. However, by mixing it with other cheeses or creating a sauce, its melting properties can be improved.
In conclusion, Parmesan is a versatile cheese that can be used in a variety of ways on pizza. It adds a unique flavour and texture, making it a great choice for those looking to experiment with different pizza toppings and sauces.
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Frequently asked questions
Mozzarella is the most popular choice for pizza, with its mild flavour and excellent melting and stretching properties.
Other popular options include provolone, cheddar, Parmesan, and Fontina.
Low-moisture mozzarella is best for pizza as it has a low water content and won't make your pizza soggy.
