Bushra Griffith
If you're a pizza lover, you'd know that the cheese makes or breaks the pie. While there are many types of cheeses used on pizzas, mozzarella is the most popular. In fact, it is used in pizzas in the East and Southwest regions of the US, while provolone is more popular on the east and west coasts. Cheddar is also used more in the Eastern and Southern regions of the US. However, the quality of cheese varies from place to place and chain to chain. For instance, Pizza Hut, Domino's, and Papa John's have been criticized for using cheese with questionable ingredients. On the other hand, Toppers Pizza is known for its use of 100% real Wisconsin mozzarella cheese.
| Characteristics | Values |
|---|---|
| Cheese supplier for Pizza Hut, Domino's, and Papa John's | Leprino Foods |
| Leprino Foods' sales | Over $3 billion annually |
| Percentage of the market for pizza cheese controlled by Leprino Foods | 85% |
| Type of cheese used by Pizza Hut, Domino's, and Papa John's | Mozzarella |
| Type of cheese used by Toppers Pizza | 100% Real Wisconsin Mozzarella Cheese |
| Type of cheese used by Little Caesars | Not mentioned |
| Type of cheese used by Olive Garden | Not mentioned |
Explore related products
What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizza. It is America's favourite pizza cheese, and its signature meltability and stretchability make it a popular choice for pizza lovers. Mozzarella is used by some of the largest pizza chains in the US, including Pizza Hut, Domino's, Papa John's, and Little Caesars. These pizza chains source their mozzarella cheese from Leprino Foods, a company founded by James Leprino in 1958. Leprino Foods has dominated the market by focusing on supplying large pizza chains, allowing them to control up to 85% of the market for pizza cheese.
Mozzarella is a versatile cheese that can be used in various pizza recipes. It has a mild flavour that pairs well with spicy toppings such as sausage or hot peppers. When melted, mozzarella becomes gooey and stretchy, creating the classic, beloved texture of a pizza. One of the most popular kinds of fresh mozzarella is Mozzarella di Bufala Campana, also known as Buffalo Mozzarella, which is produced in certain areas of Italy and can be used in baked dishes or enjoyed fresh.
While mozzarella is the most popular choice for pizza cheese, other varieties can be used to create different flavour profiles and textures. For example, cheddar cheese is a popular alternative that adds a sharper, more complex flavour to pizzas. Other options include fontina, Gouda, Jack, Muenster, provolone, and Swiss cheese, all of which melt well and can be combined with mozzarella to create unique flavour profiles.
The type of mozzarella used on pizzas can also vary. Some pizzerias use low-moisture whole-milk mozzarella, which helps prevent the cheese from turning into a single large piece when it cools. Fresh mozzarella, known as "real mozz," is also used in more traditional or authentic pizzas, creating small, spread-out white blobs on the pizza. Ultimately, the choice of cheese depends on the desired flavour, texture, and overall pizza-making technique.
Steak, Cheese, and Pizza: Tubby's Ultimate Indulgence
You may want to see also
Provolone, cheddar, and parmesan are also common
Provolone, cheddar, and parmesan are commonly used as alternatives to mozzarella on pizza. Provolone is a popular choice for those who prefer a stringy and slightly sour cheese. It is often used in small, Italian family-owned pizzerias and can be mixed with mozzarella for a creamier texture. Some people also prefer to use provolone on leftover pizza as it adds a boost to the flavour.
Cheddar is another common alternative to mozzarella, although it has a different flavour and behaves differently. It is often used in addition to mozzarella, especially on BBQ chicken pizzas, as it works well with stronger flavours like red onions, peppers, and BBQ sauce. However, it can also be used as the primary cheese on a pizza, although it may not melt as well as mozzarella. Softer cheddars are ideal for this purpose.
Parmesan is often used in small amounts on pizza, either before or after cooking. It can be added to the pizza before baking, either under or over the mozzarella, or sprinkled on top after baking. It is a popular choice in New York, where it is often offered at the table to sprinkle on individual slices. However, heated parmesan can break down and make the pizza oily, so it is important to use it sparingly.
In conclusion, provolone, cheddar, and parmesan are all common alternatives to mozzarella on pizza, each offering a unique flavour and texture that can enhance the overall taste and enjoyment of the dish.
Cheese Slide Off Pizza: Solving the Mystery
You may want to see also
Leprino Foods supplies cheese to Pizza Hut, Domino's, and Papa John's
Leprino Foods, founded by James Leprino in 1958, is the exclusive supplier of cheese to Pizza Hut, Domino's, and Papa John's. James Leprino's father, Mike Leprino Sr., began making mozzarella cheese in 1950 for the Leprino family's corner grocery store in Denver, Colorado. After graduating high school in 1956, James joined his father in the family business. In 1958, after larger chain grocery stores forced the Leprino market to close, the Leprino Foods cheese empire was born with $615.
Leprino's first big break came in 1968 when Pizza Hut was looking for a supplier to help it cut costs while standardizing portions. By 1991, Leprino had become the exclusive supplier for Papa John's, which launched in 1985. Leprino was able to grow with these companies by granting each company its own specifications and then troubleshooting as necessary.
Leprino Foods became the largest cheese supplier for fast-food pizza chains in the United States in 1992. The company supplies more than a billion pounds of cheese a year, with sales of more than $3 billion annually. Leprino Foods controls 85% of the market for pizza cheese and supplies cheese to competing pizza chains, including Pizza Hut, Domino's, Papa John's, and Little Caesars.
Leprino Foods has been able to dominate the market due to its focus on price and scale. Cheese accounts for about 40% of a pizza's cost, and Leprino's scale has allowed it to offer better prices, leading to more significant scale. This scale has also led to cost-saving breakthroughs that Leprino's fragmented competitors cannot match. For example, Lester Kielsmeier, who was hired by Leprino to help with cheese production, discovered that certain additives used early in the cheese-making process could affect how the cheese melts. Kielsmeier also cut down the cheese's aging period from 14 days to just four hours, significantly multiplying the company's production capabilities while reducing costs.
Preventing Cheese Slippage: Keep Cheese on Your Pizza
You may want to see also
Explore related products
Cheese blends are used to optimise browning, melting, and stretchiness
The cheese blend used on pizzas is a crucial aspect of the dish, contributing to its taste, texture, and appearance. Optimising the browning, melting, and stretchiness of the cheese blend is an essential goal for pizza makers, as it enhances the overall sensory experience for consumers.
The browning of pizza cheese is a result of the Maillard reaction, a chemical reaction between amino acids and reducing sugars. This reaction not only affects the colour but also contributes to the distinct flavour and aroma of the cheese. Cheese blends can be formulated to promote the desired level of browning during cooking, creating a visually appealing pizza with a mouth-watering aroma.
Melting and stretchiness are closely related characteristics of cheese, and both are highly valued in pizza cheese. The meltability of a cheese refers to its ability to soften and flow smoothly when heated, while stretchiness, also known as stringiness, describes the formation of elongated, continuous strands when the cheese is pulled. These properties are influenced by the composition of the cheese, including its water, casein, whey, and fat content.
By blending different types of cheeses, manufacturers can manipulate the melting and stretchiness characteristics. For example, mozzarella, a popular pizza cheese, exhibits excellent meltability and stretchability due to its production process, which involves stretching the curd in hot water. Blending mozzarella with other cheeses can enhance the overall stretchiness and meltability of the cheese blend. Additionally, factors such as acid levels and ageing processes can be controlled to optimise melting and stretchiness.
Furthermore, the addition of certain ingredients during cheese processing can significantly impact melting and stretchiness. For instance, the inclusion of extra milk, milk protein micelles, and chemical salts in "American" cheese blends enhances meltability and stretchiness while maintaining a strong protein structure.
The Ultimate Guide to Getting Stretchy, Stringy Cheese on Pizza
You may want to see also
Full-fat cheese is considered superior to low-moisture cheese
When it comes to pizza, the cheese you choose matters. While personal preference plays a role, the type of cheese you use can affect the taste, texture, and overall quality of your pizza. One of the key considerations when choosing pizza cheese is the moisture content.
Full-fat cheese, often made with whole milk, is known for its superior melting capabilities. It produces that classic, stretchy, gooey texture that many people associate with pizza. When you cut into a slice, the cheese should ooze and stretch in thin strands, rather than forming unattractive sheets or separating from the pie. The fat content in full-fat cheese prevents premature crust formation and ensures a smooth, creamy mouthfeel.
On the other hand, low-moisture cheese, typically made with part-skim milk, has a drier texture and stronger flavour. While it may not provide the same meltability as full-fat cheese, low-moisture cheese is valued for its saltiness and denser texture. It also has practical advantages for pizzerias, as it lasts longer and browns faster than its full-fat counterpart.
However, when it comes to the cheese-pull factor, full-fat cheese takes the lead. The higher fat content contributes to a better overall texture and consistency. While low-moisture cheese can still melt, it may not provide the same stretchy, bubbly experience. For those who prioritize the classic cheese stretch, full-fat cheese is the way to go.
Additionally, full-fat cheese tends to brown more evenly and produce a more aesthetically pleasing pizza. It spreads into an even layer, maintaining its moist and stretchy qualities even when slightly browned. In contrast, part-skim cheese can form unattractive sheets or clumps, detracting from the overall pizza experience.
In conclusion, while both types of cheese have their advantages, full-fat cheese is considered superior for achieving the classic, gooey, bubbly texture and flavour that is synonymous with pizza. The higher fat content contributes to better meltability, stretch, and overall mouthfeel, making it a popular choice for those seeking the ultimate cheese-pull experience.
McDonald's Cheese Pizza: A Forgotten Treat?
You may want to see also
Frequently asked questions
Toppers Pizza uses 100% real Wisconsin mozzarella cheese.
Pizza Hut, Domino's, and Papa John's have been criticized for using "cheese" loaded with modified food starch. However, it should be noted that these chains use real cheese, but not 100% mozzarella as some people assume.
Mozzarella is the most popular cheese used on pizzas, accounting for about 30%. Other popular options include provolone, cheddar, parmesan, and emmental.
