Frederic Melton
Cheese and pizza are a match made in heaven. Since the very first pies were served at open-air stalls in Naples, melted cheese has been a staple ingredient. The most popular cheese for pizza is mozzarella, which is cherished for its straightforward flavour and near-perfect consistency. However, there are many other varieties of cheese that can be used to add flavour and texture to a pizza. For example, cheddar, provolone, and Parmigiano-Reggiano are all popular choices. The type of cheese you choose will depend on your personal preference for flavour and texture, as well as the other ingredients on your pizza.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Cheddar, Provolone, Parmesan, Havarti, Gorgonzola, Raclette, Manchego, Pecorino Romano |
| Texture | Soft, creamy, smooth, sharp, salty, mild, rich, stretchy |
| Flavour | Mild, rich, salty, umami, complex, simple, sweet |
| Preparation | Shredded, cubed, dried, baked, melted |
| Combinations | Mozzarella and cheddar, mozzarella and provolone, mozzarella and parmesan, mozzarella and raclette, mild white cheddar, manchego and pecorino romano |
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What You'll Learn
Mozzarella, the most well-known and popular pizza topping
Mozzarella is a classic pizza topping and perhaps the most well-known and popular pizza topping of all time. It is cherished for its near-perfect consistency and straightforward flavour. Its mild, creamy, and fresh flavour harmonises well with other ingredients such as the base sauce, pizza toppings, or other blended cheeses. It is also famous for its stringy, stretchy, melty, and gooey quality, which is a result of the unique cooking and stretching process (called pasta filata) that it undergoes during its production.
Mozzarella is available in both fresh and low-moisture variations, each offering unique characteristics that are worth experimenting with. Low-moisture mozzarella has a longer shelf life, stronger flavours, and is easier to melt. It is also the preferred choice for those looking for that classic American New York pizzeria cheese from corner to corner. On the other hand, fresh mozzarella has a creamier texture and must be consumed within a couple of days of being made. It is the preferred choice for those looking for a more authentic Italian pizza experience.
When using fresh mozzarella, it is important to pat dry the cheese and not overload the pizza with it. It is also recommended to cut the cheese into cubes and put them in a bowl lined with paper towels for 20 minutes before using. This will help absorb the moisture and prevent the cheese from coagulating and falling off the pizza.
Mozzarella is a versatile cheese that can be used as a topping on its own or in combination with other cheeses. It is a key ingredient in the popular Pizza Margherita, where it is paired with fresh basil and sweet tomato sauce. It also goes well with other cheeses such as cheddar, provolone, and Parmigiano-Reggiano.
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Cheddar, a great addition to a blend of multiple cheeses
While mozzarella is the most popular choice for pizza, cheddar is a great addition to a blend of multiple cheeses. Cheddar is a rich and smooth cheese, that is a staple in many recipes. It is also a must-have on a Mac and Cheese Pizza.
Cheddar is a soft and creamy cheese that melts very well, making it a great option for pizza blends. It also browns nicely and adds a crispy edge to a pan pizza. However, it is important to note that cheddar might not be the best choice as the only cheese on a pizza. Its fats and solids can separate when exposed to high temperatures required when baking a pizza. Therefore, it is recommended to use a mild or medium cheddar for pizza, as aged cheeses do not melt as well as younger ones.
Cheddar can be paired with other cheeses such as mozzarella, manchego, and pecorino romano. Mozzarella is a popular choice for pizza due to its meltability and mild flavour. It is available in both low-moisture and fresh varieties, with the former being more commonly used on pizzas due to its longer shelf life and lower water content, which prevents a soggy pizza. Fresh mozzarella, on the other hand, has a softer texture and higher water content, which can cause a soggy crust if not dried thoroughly before baking.
When blending cheddar with other cheeses, it is important to consider the desired flavour and texture profile. For example, manchego adds a rich flavour, while pecorino romano adds saltiness. Additionally, the type of pizza crust and toppings can also influence the choice of cheese blend. For a classic pizza Margherita, fresh mozzarella, sweet tomato sauce, and basil are typically used.
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Low-moisture mozzarella, a saltier and denser option
Low-moisture mozzarella is a popular choice for pizza, especially for the New York style, crispy Greek style, bar pies, New Haven apizza, and even Chicago deep-dish pies. It is known for its longer shelf life, stronger flavour, and ease of melting compared to fresh mozzarella.
When selecting low-moisture mozzarella, it is important to choose a high-quality product to avoid a rubbery texture. Look for soft, white cheese rather than a plastic-like texture. It is typically sold in blocks or packages without any suspension in water. You can tear it into pieces or shred it yourself, as pre-shredded cheese often contains additives and does not melt as well.
To prepare low-moisture mozzarella for pizza, it is crucial to dry it adequately to prevent a cheese-watery pizza. This can be done by placing shredded or cubed cheese on paper towels or between two paper towels for 20 to 30 minutes before using it. This step ensures that the cheese melts properly and does not make the pizza soggy.
When cooking with low-moisture mozzarella, be mindful not to overcook it, as it can split and form orange oil on top. It is perfect for that melty, cheese-pull action and provides a saltier and denser flavour compared to fresh mozzarella.
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Fresh mozzarella, a softer option with a high water content
Fresh mozzarella is a popular choice for pizza due to its mellow richness and stretchability. However, it has a high water content, which can make pizza crusts soggy if you're not careful. To avoid this, it's important to dry the cheese thoroughly before baking. Leave it to air dry on paper towels for 10 to 20 minutes, or even overnight if possible.
Fresh mozzarella is also softer than low-moisture mozzarella, which has undergone an additional drying process. This gives it a higher water content, making it more perishable and challenging to work with. Fresh mozzarella must be consumed within a few days of being made and can be tricky to shred, so it's best to buy a block and shred it yourself.
Despite these challenges, fresh mozzarella is a favourite among pizza enthusiasts for its creamy, mild flavour and smooth texture. It melts beautifully, creating the classic, stretchy cheese pulls that are so satisfying to bite into. To enhance its meltability and stretchability, some people even add a bit of softer cheese, like ricotta or Parmesan, to their pizza.
When using fresh mozzarella, it's essential to consider the other ingredients and cooking methods. For example, a thicker crust can help prevent sogginess, and pairing fresh mozzarella with sharper cheeses or robust toppings can balance its mild flavour. Additionally, baking at a high temperature can help evaporate some of the moisture, but care must be taken to avoid overcooking the pizza.
Overall, fresh mozzarella is an excellent choice for those seeking a softer, more delicate texture and a subtle, creamy flavour for their cheese pizza. With the right techniques and attention to detail, it can be transformed into a mouthwatering masterpiece.
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Provolone, a semi-hard cheese sold in aged and younger varieties
Provolone is an Italian semi-hard cheese with a rich, sharp, and tangy flavour. It is made from cow's milk and is produced in Southern Italy, with the Campania region and the city of Cremona being key production areas. The cheese is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante.
Provolone Dolce is the younger, milder version of the cheese, typically aged for two to three months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. This variety is ideal for those who prefer a less intense cheese experience.
On the other hand, Provolone Piccante is the more mature and sharp-tasting version. It is aged for a minimum of four months, and often longer, resulting in a very sharp taste. The distinctive piquant flavour of Provolone Piccante is produced using lipase, an enzyme derived from goats. In contrast, Provolone Dolce uses calf's lipase, resulting in its milder flavour.
When it comes to using Provolone on a pizza, it is important to note that it may not melt as easily as some other cheeses, such as mozzarella. However, it can still be a delicious option, especially when paired with other cheeses. Some pizza enthusiasts recommend a blend of cheeses, including provolone, to create a signature pizzeria taste. To ensure the best melting and stretching results, it is advisable to shred the provolone yourself instead of using pre-shredded cheese, as the latter may contain fillers or anti-caking agents that can impact the cheese's performance and taste.
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Frequently asked questions
Mozzarella is the most popular option for pizza, but you can also use cheddar, provolone, Parmigiano-Reggiano, Havarti, or Gorgonzola.
Fresh mozzarella has a high water content, so it can make your pizza soggy. To avoid this, use low-moisture mozzarella, which has a longer shelf life and browns better. If you want to use fresh mozzarella, dry it thoroughly before baking.
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