Frederic Melton
Pizza is a classic dish that can be topped with a variety of cheeses. While mozzarella is a popular choice, other options include cheddar, fontina, gouda, jack, muenster, provolone, and more. The key to a great pizza is finding the right balance of meltability and stretchiness, with younger, softer cheeses generally performing better in this regard. However, adding a small amount of a harder cheese, like parmesan, can give your pizza an extra boost of flavour.
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella, cheddar, fontina, gouda, jack, muenster, provolone, and swiss |
| Fresh or low-moisture | Fresh mozzarella is used on pizza margherita, but low-moisture mozzarella is more common in restaurants as it is saltier, denser, and has a longer shelf life |
| Hard or soft | Soft cheeses melt better, but adding a harder cheese like parmesan can give your pizza a boost of umami |
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What You'll Learn
- Mozzarella is the most popular choice for pizza, with fresh mozzarella being the most popular type
- Low-moisture mozzarella is used in many restaurants and pizzerias as it has a longer shelf life
- Buffalo mozzarella is a type of fresh mozzarella that is produced in certain areas of Italy
- Adding a harder cheese, like Parmesan, can give your pizza a boost of umami
- Gorgonzola, a blue cheese from the Italian town of the same name, is another option
Mozzarella is the most popular choice for pizza, with fresh mozzarella being the most popular type
Mozzarella is a young, soft cheese with a low melting point, which is why it's so popular for pizza. It's also a very versatile cheese, with several different types available in the typical dairy aisle, including low-moisture and fresh, to whole milk and part-skim.
Low-moisture mozzarella is what you'll find on pizza in many restaurants and pizzerias. It's saltier and denser than fresh mozzarella, and it has a much longer shelf-life. However, fresh mozzarella is the most popular type for pizza. One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella. It's produced in certain areas of Italy and its traditional recipe dates back several centuries.
While mozzarella is the most popular choice, other cheeses can also be used on pizza. Adding a little bit of a harder cheese, like Parmesan, can give your pizza a boost of umami while a softer cheese does the super-melty-pizza-cheese lifting. Other soft cheeses that work well on pizza include cheddar, fontina, Gouda, Jack, Muenster, and provolone.
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Low-moisture mozzarella is used in many restaurants and pizzerias as it has a longer shelf life
Mozzarella is one of the most popular kinds of cheese for pizza, with fresh Mozzarella di Bufala Campana, also known as Buffalo Mozzarella, being a favoured choice. This type of mozzarella is only produced in certain areas of Italy, and its traditional recipe dates back several centuries.
However, other types of cheese can also be used on pizza, such as a mix of harder and softer cheeses. For example, a little bit of Parmesan can give your pizza a boost of umami, while a softer cheese like cheddar or gouda will melt well.
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Buffalo mozzarella is a type of fresh mozzarella that is produced in certain areas of Italy
Mozzarella is a popular choice of cheese for pizza, with some restaurants and pizzerias using low-moisture mozzarella as it is saltier and denser than fresh mozzarella, and has a longer shelf life. However, fresh mozzarella is also a popular choice, with one of the most popular kinds being Mozzarella di Bufala Campana, also known as Buffalo mozzarella. This type of mozzarella is produced in certain areas of Italy and can be used baked or enjoyed fresh. It can be sprinkled on top of an already cooked pizza or melted for a classic pizza feel.
Mozzarella is a soft cheese, which is generally better for pizza as it melts and stretches better than harder, aged cheeses. However, adding a little bit of a harder cheese, such as Parmesan, can give your pizza a boost of umami.
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Adding a harder cheese, like Parmesan, can give your pizza a boost of umami
While mozzarella is the most popular cheese for pizza, adding a harder cheese, like Parmesan, can give your pizza a boost of umami. Mozzarella is a soft, mild, and creamy cheese that is super meltable and stretchable. It browns well, but not too well, which could lead to burned cheese. There are a few different kinds of mozzarella on offer, from low-moisture and fresh, to whole milk and part-skim. Low-moisture mozzarella is what you’ll find on pizza in many restaurants and pizzerias. It’s saltier and denser than fresh mozzarella, and it has a much longer shelf-life.
However, if you’re looking for a little something extra, adding a harder cheese like Parmesan can give your pizza a boost of umami flavour. Hard and aged cheeses will generally not melt or stretch as well as younger, softer ones. But a little bit of Parmesan sprinkled on top of your pizza can add a depth of flavour that softer cheeses lack.
Other cheeses that work well on pizza include cheddar, fontina, Gouda, Jack, Muenster, provolone, and Swiss. These cheeses are all “young” (minimally aged) and have a low melting point, so they won’t leave lumps of semi-melted cheese on your pizza.
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Gorgonzola, a blue cheese from the Italian town of the same name, is another option
Mozzarella is a popular choice for pizza, especially low-moisture mozzarella, which is saltier and denser than fresh mozzarella, with a longer shelf life. Fresh mozzarella, or Mozzarella di Bufala Campana (also known as Buffalo Mozzarella), is produced in certain areas of Italy and can be sprinkled on an already cooked pizza or melted for a classic pizza feel.
Other cheeses that work well on pizza include cheddar, fontina, gouda, jack, muenster, provolone, and swiss. Harder cheeses, like parmesan, can also be added to give a boost of umami.
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Frequently asked questions
Pizza Town uses low-moisture mozzarella, which is saltier and denser than fresh mozzarella, and has a longer shelf life.
Other good melting cheeses include cheddar, fontina, gouda, jack, muenster, provolone, and swiss. A harder cheese like parmesan can also be added for a boost of umami.
One of the most popular kinds of mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella, which is produced in certain areas of Italy and dates back several centuries.
The best type of cheese for pizza is one that is young (minimally aged) and has a low melting point, to avoid lumps of semi-melted cheese.
