Andy Montoya
Shredded cheese is a popular topping for pizza, with mozzarella being the most common variety used. While some people prefer to shred their own cheese from a block, others opt for pre-shredded cheese for convenience. Pre-shredded cheese often contains additives to prevent clumping and prolong its shelf life, which can affect its taste and melting properties. When choosing pre-shredded cheese, it is important to select a product with minimal additives to ensure optimal flavour and meltability. Low-moisture mozzarella is a popular choice for pizza as it melts well, has a mild flavour, and does not make the pizza soggy. It is also saltier and denser than fresh mozzarella, with a longer shelf life. Blending low-moisture mozzarella with other cheeses, such as Parmesan, cheddar, or provolone, can add depth of flavour to the pizza.
Characteristics of Shredded Cheese for Pizza
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Provolone, Parmesan, Cheddar, Muenster |
| Texture | Ooey-gooey, stretchy, mild, creamy, soft, salty, tangy |
| Moisture Content | Low |
| Additives | Cellulose, wood chips, potato starch, cornstarch, preservatives |
| Brands | Kraft, Sargento, Trader Joe's, Galbani, Tillamook, Boars Head |
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What You'll Learn
Mozzarella is the classic pizza cheese
Mozzarella is a great pizza cheese because of its meltability and mild, creamy flavour. It is super stretchy, and it browns well without burning. It is also saltier and tangier than fresh mozzarella, and its lower water content means it doesn't make the pizza crust soggy.
While mozzarella is the classic choice, other cheeses can be used in blends with mozzarella to add more nuanced flavours. These include Parmesan, cheddar, and provolone. Aged cheeses like Parmesan or aged cheddar can add extra umami and depth of flavour to a pizza. Blending mozzarella with provolone is common among New York pizza places, and provolone is also used in blends with cheddar.
Shredded mozzarella is a popular choice for pizza, and it can be purchased pre-shredded or shredded at home. Pre-shredded cheese is convenient, but it may be coated with additives like cellulose, potato starch, or cornstarch, which can affect the taste and melting ability of the cheese. Shredding your own cheese ensures better quality and flavour, and it is recommended to use a block of mozzarella rather than pre-shredded cheese.
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Low-moisture mozzarella is best for shredding
Shredded mozzarella is a popular choice for pizza, but not all shredded mozzarella cheese is created equal. For the best results, opt for low-moisture mozzarella, which is saltier, tangier, and more flavourful than its high-moisture counterpart. It also melts and bubbles more effectively, creating a tantalizing texture and taste.
Low-moisture mozzarella is ideal for pizza because it has a low water content, which means you're less likely to end up with a soggy pie. It also browns well, although care should be taken not to overcook it, as it can split and release orange oil. When shopping for low-moisture mozzarella, look for blocks that resemble Monterey Jack or young white cheddar. These blocks will be firm and solid, without any liquid or brine.
If you can't find pre-shredded low-moisture mozzarella, you can always purchase a block and shred it yourself. This is actually recommended by some sources, as pre-shredded cheese often contains additives to prevent clumping and mould, which can affect the taste and meltability of the cheese. If you do purchase a block, look for whole milk mozzarella, as it has a higher fat content and will melt and brown better than part-skim.
Some grocery stores may not carry low-moisture mozzarella, in which case you can use fresh mozzarella. Be sure to dry it thoroughly before using it on your pizza to prevent a soggy crust. Simply dice it up and place it between paper towels for 10 to 30 minutes to absorb the excess moisture.
When shredding your own low-moisture mozzarella, aim for thick-cut ribbons, as thin strands tend to clump together. And if you're looking for a blend that's commonly used in New York pizzerias, try mixing your shredded low-moisture mozzarella with some provolone.
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Pre-shredded cheese contains additives
Mozzarella is the most popular choice of cheese for pizza, with its signature meltability and gooey texture. However, not all types of mozzarella cheese are created equal when it comes to pizza-making. While pre-shredded cheese may be convenient, it contains additives and additional ingredients that can impact the taste and texture of your final pizza.
Pre-shredded cheese, including mozzarella, often contains anti-caking agents to prevent the shreds from clumping together. Common anti-caking agents include potato starch, natamycin (a mould inhibitor), and cellulose. While these additives may not cause serious harm, they can affect the melting and browning of the cheese. For example, the anti-caking agents may brown and dry out before the cheese has a chance to melt properly.
The inclusion of these additives also means that pre-shredded cheese does not taste as good as block cheese that you shred yourself. The anti-caking agents can give the cheese a strange texture, and it may not melt as smoothly or stretch as well when cooked. This can be especially noticeable on pizza, where the cheese is a key ingredient and its melting and stretching properties are important for both taste and texture.
To avoid the issues associated with pre-shredded cheese, it is recommended to buy a block of mozzarella and shred it yourself. This may be more cost-effective as well, as pre-shredded cheese can be more expensive than buying a block of cheese and shredding it yourself. By shredding your own cheese, you can ensure that your pizza has the best possible taste and texture, without the unwanted additives.
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Blending cheeses is an option
Mozzarella is a fine choice for pizza because of its meltability and stretch. However, it is considered to be pretty plain in terms of flavour. You can blend mozzarella with other cheeses to add a more complex flavour profile to your pizza. Good options to blend with mozzarella are Parmesan, cheddar, and provolone.
A blend of mozzarella and Parmesan can add a savory umami quality to your pizza without compromising meltability. This blend is a good option for pizza toppings, as well as for sprinkling on top of homemade focaccia. You can also blend mozzarella with cheddar to add a boost of umami and depth of flavour to your pizza.
Another option is to blend mozzarella with provolone. This blend is common among New York pizza places. It is important to note that when using provolone, it is best to shred the cheese yourself, as pre-shredded cheese can contain starch that prevents caking.
When blending cheeses, it is recommended to choose young cheeses, as they have better meltability. Aged cheeses like Parmesan or aged cheddar can be added in small amounts to enhance the flavour of your pizza.
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Fresh mozzarella is harder to work with
Low-moisture mozzarella, on the other hand, has undergone an additional drying process, resulting in a denser and saltier product with a longer shelf life. This variety is commonly found in pizzerias and restaurants due to its superior melting and stretching capabilities. When heated, low-moisture mozzarella bubbles, softens, and oozes, creating a tantalizing texture and taste. Its lower water content means it releases minimal moisture during melting, reducing the risk of a soggy pizza.
Additionally, low-moisture mozzarella is often sold in blocks, which can be shredded at home. Shredding your own cheese ensures that you avoid the additives and fillers found in pre-shredded cheese, which can affect taste and melting properties. While pre-shredded cheese can be a convenient option, it may not deliver the same flavour and meltability as freshly shredded low-moisture mozzarella.
However, if you decide to use fresh mozzarella, there are ways to mitigate the challenges it poses. Firstly, ensure that you thoroughly drain and pat dry the cheese before adding it to your pizza. Secondly, consider using a blend of cheeses, such as fresh mozzarella with a small amount of harder cheese like Parmesan, to enhance flavour and provide a boost of umami. This combination can result in a delicious and unique pizza experience.
In conclusion, while fresh mozzarella can be more challenging to work with due to its higher moisture content, it can still be successfully used on pizzas with the proper preparation. On the other hand, low-moisture mozzarella is a more convenient and reliable option for those seeking the classic, stretchy, and creamy texture associated with pizza cheese. Ultimately, the choice between the two depends on your specific preferences, the desired flavour profile, and the amount of effort you're willing to put into preparing the cheese.
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Frequently asked questions
Low-moisture mozzarella is the best type of shredded cheese for pizza. It is saltier, tangier, and more flavourful than whole balls of fresh mozzarella. It also melts and bubbles better, creating a tantalizing texture and taste.
Other shredded cheeses that can be used for pizza include cheddar, provolone, and parmesan.
Shredding cheese yourself is the best way to go as pre-shredded cheese is coated with additives to prevent clumping and can change the way the cheese tastes and melts.
