Kamil Perry
Pizza is a beloved dish around the world, and a key ingredient in this popular food is cheese. The type of cheese used can vary, but mozzarella is the most common variety, with provolone, cheddar, and parmesan also being popular. The best cheese for pizza is often a matter of personal preference, but some varieties are better suited to the high temperatures of baking than others. For example, harder, more aged cheeses like parmesan do not melt as easily as softer cheeses like mozzarella.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Provolone, Cheddar, Parmesan, Emmental, Pecorino Romano, Raclette, Fontina, Gouda, Muenster, Provel, Analogue Cheese |
| Texture | Ooey-gooey, stretchy, crumbly, dry, soft |
| Taste | Milky, tangy, mellow richness, sharp |
| Moisture Content | Low-moisture mozzarella is best for pizza |
| Form | Shredded, grated, powdered, cubed, melted, string |
| Colour | Yellow, white |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese used for pizza. It is a soft spun-curd cheese made from cow's milk and used particularly for pizzas. It is also the only cheese that can be stretched and pulled when melted. This is why it is the most popular cheese for pizza.
Mozzarella is a mild-flavoured cheese with a milky and tangy taste. It is often paired with spicy toppings like sausage or hot peppers. It is also commonly used with toppings like mushrooms, bell peppers, black olives, and onions. The cheese is usually shredded and scattered across the pizza before baking.
Mozzarella is also used in combination with other cheeses like provolone, cheddar, and Parmesan. Provolone is the second most popular pizza cheese and is often used in combination with mozzarella to improve browning and blistering characteristics. Cheddar is mixed with mozzarella to preserve chewiness, and Parmesan is grated and added to the top of the pizza, although it does not melt well when cooked.
Mozzarella is available in different varieties, including fresh whole-milk mozzarella and low-moisture whole-milk mozzarella. Low-moisture mozzarella was first manufactured in dairy factories in the Midwestern United States and was originally called "pizza cheese". It is designed to melt well and is commonly used in mass-produced pizzas.
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Cheddar may be mixed with mozzarella
While mozzarella is the most popular cheese used for pizza, it is often mixed with other types of cheese. Cheddar, for instance, may be combined with mozzarella to preserve chewiness. Cheddar is a popular pizza cheese in its own right, and its assertive flavour can complement the mellow richness of mozzarella.
Mozzarella is known for its stretchability and its ability to melt, which is why it is so commonly used on pizzas. However, it has been noted that mozzarella on its own can form a single piece when it cools, causing it to fall off the pizza. This is why mozzarella is often mixed with other cheeses, such as provolone, which is the second most popular pizza cheese. A combination of mozzarella and provolone offers both stretch and flavour.
Cheddar, with its strong flavour, can also balance out the mild taste of mozzarella. While mozzarella is described as having a "milky/tangy" flavour, it is fairly neutral. This makes it a good base for adding other cheeses with stronger flavours.
Mozzarella is also often mixed with other cheeses to improve its meltability. While mozzarella melts well, aged cheeses can be more difficult to melt. Cheddar, being a softer cheese, can help improve the meltability of the cheese mix.
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Provolone is the second most popular
While mozzarella is the most popular cheese for pizza globally, provolone is the second most popular choice. In the United States, only 30% of pizza cheese used is mozzarella, with provolone being a close runner-up. Provolone is a solid choice for those who want a signature pizzeria taste without compromising on the melt and stretch factor.
Mozzarella is known for its mild flavour and supreme stretchability, but it can be a challenge to work with as it tends to form a single piece when it cools, causing it to fall off the pizza. Provolone, on the other hand, offers a similar stretch and melt experience while adding more flavour to the pizza. This makes it a popular choice for pizzerias, with many opting for a blend of mozzarella and provolone to achieve the perfect balance of stretch and taste.
The secret to achieving the ideal melt and stretch lies in the moisture content of the cheese. Low-moisture mozzarella, specifically designed for pizzas, is widely used in pizzerias as it melts evenly and is easy to work with. Similarly, provolone's ability to melt and stretch makes it a versatile choice for pizza toppings. Its higher moisture content compared to low-moisture mozzarella gives it a softer texture and a more pronounced flavour, contributing to its popularity among pizza enthusiasts.
While mozzarella and provolone are the most common choices, pizza lovers are not limited to these options. Other popular cheeses used on pizzas include cheddar, Parmesan, Emmental, pecorino romano, and ricotta. These cheeses offer unique flavours and textures that can enhance the overall taste experience. Some people even experiment with blends of two or more cheeses to create their perfect pizza.
In conclusion, provolone is a worthy contender for the top spot when it comes to choosing the best cheese for pizza. Its meltability, stretch, and flavour make it a favourite among pizza connoisseurs, and its versatility allows it to be used on its own or in combination with other cheeses. So, the next time you're crafting your perfect pizza, consider giving provolone a chance to shine.
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Parmesan may be added, but doesn't melt well
While mozzarella is the most popular pizza cheese, grated Parmesan is often added to the top of a pizza. However, it doesn't melt well when cooked. Parmesan is a hard, aged cheese, and generally, the harder and more aged the cheese, the less likely it is to melt on a pizza. For example, soft Jack cheese melts in minutes, whereas a two-year-old Parmesan will barely melt at all.
Mozzarella is popular because of its gooey, stretchy texture when melted, and its mild flavour which pairs well with a range of toppings. However, Parmesan can add a salty kick to a pizza, and some recipes call for a mixture of the two cheeses.
Some recipes suggest that even crumbly Parmesan can be made meltable with the right techniques, but this is not common knowledge. The secret ingredient that chefs use to make aged cheeses melt is not widely known.
Mozzarella is also a versatile cheese, and low-moisture variants are available that are designed to melt well without becoming a single, large piece when the pizza cools. Fresh mozzarella is also available, which has a higher moisture content and is used for more traditional or authentic pizzas, where the cheese is spread out in blobs, rather than covering the entire pizza.
In summary, while Parmesan can be added to pizzas, it doesn't melt well, and is better suited to being added as a salty flavour accent, rather than a base cheese.
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Processed pizza cheese is cheaper and quicker to produce
Mozzarella is the most popular cheese used for pizza, with provolone, cheddar, and parmesan following closely behind. However, mass-produced pizzas often use processed pizza cheese, which is cheaper and quicker to produce.
Processed pizza cheese, also known as analogue or analog cheese, is designed to melt well and remain chewy. It can be made with less sophisticated cheese-making equipment than is required for traditional mozzarella. This type of cheese is typically used on mass-produced pizzas in North America and the United Kingdom. In the United States, it is estimated that three-quarters of the 700 million frozen pizzas sold each year contain cheese substitutes.
Analogue pizza cheese may be made with casein, a milk by-product, and vegetable oil instead of milk fat. It can also be made with rennet to create a mozzarella substitute for frozen pizzas. The production process involves heating the cheese to a specific temperature for a set amount of time, causing the proteins to gelatinize. Salts are added to emulsify the mixture and improve meltability.
Processed pizza cheese is formulated to optimize qualities such as browning, melting, stretchiness, and fat and moisture content. It is often used in combination with other cheeses, such as mozzarella or provolone, to improve taste and texture. By using processed pizza cheese, manufacturers can reduce costs and production time without sacrificing the desired characteristics of the final product.
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Frequently asked questions
Mozzarella is the most popular cheese for pizza, with provolone coming in second. However, there are many other types of cheese that can be used, such as cheddar, gouda, and parmesan.
Mozzarella is popular because of its ooey-gooey textural experience and its mellow richness and stretchability. It also has a milky/tangy flavor that pairs well with many toppings.
For pizza, it is best to use low-moisture mozzarella. Fresh mozzarella tends to turn into a single piece when it cools, causing it to fall off the pizza.
