Bushra Griffith
Pizza is a popular dish for kids, and the type of cheese used can make a big difference in its taste and texture. While there are many types of cheese that can be used on pizza, mozzarella is a classic choice for its mild, creamy flavour and meltability. Adding a harder cheese like Parmesan can give a boost of umami, while a softer cheese like ricotta can add creaminess. Provolone, a semi-hard cheese, comes in both aged and younger varieties and can be blended with mozzarella for a flavour boost.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Parmesan, Provolone, Ricotta |
| Flavour | Mild, creamy |
| Meltability | Melts well, stretches well |
| Moisture content | Low |
| Salt content | High |
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What You'll Learn
- Mozzarella is a classic choice for pizza, with a mild, creamy flavour
- Parmesan can be grated over mozzarella for a boost of umami
- Provolone is a semi-hard cheese that comes in aged and younger varieties
- Younger cheeses are stretchier and have a milder flavour
- Whole milk mozzarella melts and browns better than part-skim
Mozzarella is a classic choice for pizza, with a mild, creamy flavour
Mozzarella is a great choice for kids' pizzas because it has a mild flavour that won't overwhelm other toppings. It's also a good source of protein and calcium, making it a nutritious option for children.
While fresh mozzarella is a popular choice for its high moisture content and creamy texture, low-moisture mozzarella is also a good option for pizza. It has a longer shelf life and releases less moisture when it melts, resulting in a less soggy pizza.
You can also add other cheeses to mozzarella to enhance its flavour. Grating Parmesan over mozzarella before or after baking can give your pizza a boost of umami. Provolone, a semi-hard cheese, can also be blended with mozzarella for a sharper flavour.
So, if you're looking for a classic, mild, and creamy cheese for your kids' pizza, mozzarella is a great option. Its melting properties and mild flavour make it a versatile and kid-friendly choice.
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Parmesan can be grated over mozzarella for a boost of umami
Mozzarella is a popular choice of cheese for pizza, as it has a mild, creamy flavour and melts well without making the pizza soggy. However, adding a harder cheese like Parmesan can give your pizza a boost of umami. Parmesan can be grated over mozzarella before or after baking, depending on your preference.
Mozzarella is a soft, mild cheese with a high water content, which makes it perfect for melting. It's also creamy, which adds to the texture of the pizza. You can use either whole milk or part-skim mozzarella, but whole milk has a higher fat content, which means it melts and browns slightly better.
Parmesan is a hard, aged cheese that won't melt or stretch as well as mozzarella. However, it has a strong, salty flavour that can add depth to your pizza. Grating Parmesan over your mozzarella can give you the best of both worlds: the meltability of mozzarella with the added flavour of Parmesan.
You can also experiment with other cheeses on your pizza. Provolone, for example, is a semi-hard cheese that comes in both aged and younger varieties. Younger provolone has maximum stretchability and a milder flavour, while aged provolone has a sharper flavour. Ricotta is another option; it's a fresh, creamy cheese that's spoonable but not meltable, so it might be best used in dollops or blended with mozzarella for a flavour boost.
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Provolone is a semi-hard cheese that comes in aged and younger varieties
Mozzarella is a popular choice of cheese for pizza, as it has a mild, creamy flavour and melts well. However, it can make pizza soggy due to its high water content. To avoid this, opt for low-moisture mozzarella. You can also add a little Parmesan to your pizza for a boost of umami.
Provolone is another semi-hard cheese that comes in aged and younger varieties. Aged provolone has a sharper flavour, while younger provolone is milder and stretches more easily. You can use younger provolone on its own or blend it with mozzarella for a flavour boost.
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Younger cheeses are stretchier and have a milder flavour
Mozzarella is saltier and denser than fresh mozzarella, and it has a much longer shelf life. It has a low water content and releases little to no moisture when it melts, which means you're less likely to wind up with a soggy pizza. While you can use either whole milk or part-skim, whole milk has a higher fat content, which means it melts and browns slightly better than part-skim.
Provolone is a semi-hard cheese that is sold in both aged and younger varieties. For maximum stretchability and a milder flavour, opt for a younger cheese. If you're looking for a sharper flavour, use an aged version. Use a younger cheese on its own or blend either variety with mozzarella for a flavour boost.
Ricotta is a fresh cheese made by adding acid to milk or whey, which then forms soft curds. It's creamy and spoonable, although not exactly meltable.
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Whole milk mozzarella melts and browns better than part-skim
Mozzarella is a popular choice of cheese for pizza, especially for kids. Low-moisture mozzarella is a classic option, as it's meltable and has a mild, creamy flavour. It's also less likely to make the pizza soggy.
You can also add a little bit of a harder cheese, like Parmesan, to give your pizza a boost of umami. Provolone is another semi-hard cheese that comes in both aged and younger varieties. For maximum stretchability and a milder flavour, opt for a younger cheese. If you want a sharper flavour, use an aged version.
Ricotta is a fresh, creamy cheese that can also be used on pizza, although it's not exactly meltable.
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Frequently asked questions
Low-moisture mozzarella is a good choice for a classic, dependable pizza. It's meltable, has a mild flavour and its lack of moisture is perfect for avoiding a soggy pizza.
You can use a younger, softer cheese for maximum stretchability and a milder flavour. You can also add a harder cheese like Parmesan to give your pizza a boost of umami.
Yes, but it is saltier and denser than low-moisture mozzarella and has a lower water content. It releases little to no moisture when it melts, so you're less likely to wind up with a soggy pizza.
Yes, ricotta is a fresh, creamy cheese that is spoonable, although it is not meltable.
Whole milk has a higher fat content, which means it melts and browns slightly better than part-skim.
