Frederic Melton
Pizza and cheese are a match made in heaven. But which cheese is the best for pizza? Mozzarella is the most popular choice, with its mild flavour, creamy consistency, and superior stretchability. However, there are other options to consider, such as cheddar, provolone, and Monterey Jack, which also melt well and add depth of flavour. For a sharper taste, an aged cheese like Parmesan can be grated over the pizza. If you're feeling adventurous, you could even try a blend of cheeses like mozzarella, gorgonzola, and havarti. So, the next time you're making a pizza, don't be afraid to experiment with different cheeses to find your perfect match.
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Provolone, Cheddar, Parmesan, Havarti, Gorgonzola, Goat Cheese, Pecorino-Romano, Monterey Jack, Muenster, Fontina, Gouda, Raclette, Swiss Raclette, Smoked Gouda, Pepper Jack, Asiago |
| Meltability | Mozzarella, Provolone, Cheddar, Monterey Jack, Muenster, Fontina, Gouda, Raclette, Swiss Raclette, Smoked Gouda, Pepper Jack |
| Stretchability | Mozzarella, Provolone |
| Flavour | Mozzarella, Provolone, Cheddar, Parmesan, Havarti, Gorgonzola, Goat Cheese, Pecorino-Romano, Monterey Jack, Muenster, Fontina, Gouda, Raclette, Swiss Raclette, Smoked Gouda, Pepper Jack, Asiago |
| Texture | Mozzarella, Provolone, Cheddar, Parmesan, Havarti, Gorgonzola, Goat Cheese, Pecorino-Romano, Monterey Jack, Muenster, Fontina, Gouda, Raclette, Swiss Raclette, Smoked Gouda, Pepper Jack, Asiago |
| Moisture Content | Low-Moisture Mozzarella, Fresh Mozzarella |
What You'll Learn
Mozzarella
When using fresh mozzarella on pizza, it is important to note that it has a high moisture content, which can lead to a soupy pizza. To avoid this, it is recommended to drain and dry the cheese before use. This can be done by slicing or shredding the cheese and placing it on a paper towel to absorb the excess moisture. It is also suggested to add the fresh mozzarella towards the end of the cooking time to prevent it from releasing too much moisture.
For the best results, it is recommended to shred your own mozzarella instead of using pre-shredded cheese, as the latter contains additives that can affect the taste and meltability.
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Cheddar
However, when using cheddar on pizza, it is important to consider its heat tolerance. Cheddar does not tolerate sustained high heat as well as other cheeses and can scorch or separate into solids and oil. To avoid this, some recommend adding cheddar halfway through the cooking process or cooking the pizza at a lower temperature for a longer time.
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Fresh vs low-moisture mozzarella
Mozzarella is the most well-known and popular pizza topping. It is cherished for its near-perfect consistency and straightforward flavour. It is sold in both fresh and low-moisture variations, each offering unique characteristics that are worth experimenting with.
Fresh Mozzarella
Fresh Mozzarella is a pillowy soft, bright white cheese that is usually made in different-sized ball formats. It is packed in water at the production facility or hand-wrapped in plastic wrap. It has a high moisture content and should be consumed within 7 days of production. It is best suited for Neapolitan-style pizza and is better consumed fresh and served cold.
Low-Moisture Mozzarella
Low-moisture mozzarella, also known as "low-moisture part-skim", is made by souring fresh mozzarella a little longer and then carefully drying it out. It has a longer shelf life, a saltier flavour, and better browning and stretching abilities when heated. It is a popular choice for pizza as it melts more easily than fresh mozzarella.
If you are making a Neapolitan-style pizza, fresh mozzarella is the best option. However, if you are making a traditional pizza, low-moisture mozzarella is a better choice as it melts more easily and has a longer shelf life. Ultimately, the decision comes down to personal preference and the specific requirements of the dish.
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Parmesan
When using Parmesan on pizza, it is important to note that the younger the cheese, the better it will melt. Aged Parmesan may not melt as well and can be a bit more challenging to work with. However, with a little help, even aged Parmesan can be made more meltable and sliceable.
Some people prefer to sprinkle Parmesan on top of their pizza as a garnish, while others use it as one of the main cheeses in their pizza recipes. It is a versatile cheese that can be adapted to suit different preferences and tastes.
Overall, Parmesan is a delicious and popular choice for pizza, offering a strong flavour profile and a unique texture that can enhance the taste of other ingredients in a pizza recipe.
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Provolone
A combo of Mozzarella and Provolone offers both stretch and flavour; in fact, many pizzerias use just this blend.
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Frequently asked questions
Mozzarella is the most popular choice for pizza, but other cheeses such as cheddar, provolone, and Parmesan are also good options.
Low-moisture mozzarella is the best option for pizza as it has a longer shelf life, stronger flavour, and is easier to melt.
Yes, but it has a higher water content so it needs to be dried thoroughly before use to avoid a soggy pizza.
Other cheeses that melt well and are suitable for pizza include fontina, Gouda, Jack, Muenster, Swiss raclette, and Havarti.
