Frederic Melton
When it comes to pizza, cheese is a key ingredient. While there are many types of cheese available, not all are suited for this beloved Italian dish. The two most popular cheeses for pizza are mozzarella and cheddar. Mozzarella is known for its mild, creamy, and delicate flavour, as well as its stretchy, elastic texture and fabulous meltability. Cheddar, on the other hand, is a sharp, nutty, and rich cheese with a distinct flavour. It has a lower elasticity than mozzarella, which affects the overall appearance of the pizza. So, which cheese is the best for pizza?
Which cheese is best for pizza: Mozzarella or Cheddar?
| Characteristics | Mozzarella | Cheddar |
|---|---|---|
| Taste | Mild, creamy, milky | Sharp, nutty, rich, earthy, pungent |
| Texture | Elastic, stringy, stretchy | Semi-hard |
| Melting | Melts well | Melts well |
| Stretchability | High stretchability | Low stretchability |
| Colour | Golden brown | Deep orange |
| Blistering | High | Low |
| Oil content | High | Low |
| Browning | High | Low |
| Popularity | Most popular cheese for pizza | Most popular cheese for snacking |
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What You'll Learn
Mozzarella's texture and taste
Mozzarella is a soft, delicate, and supple cheese with a creamy, milky, and mellow flavour. It has a light and barely discernible aroma of wholesome cream, making it a favourite among audiences with delicate palates. Its texture is smooth, springy, and dense, and it is known for its excellent meltability and stretchability.
Aged mozzarella, on the other hand, undergoes a drying and aging process, resulting in a firmer, denser, and rubbery texture, and a saltier, more pronounced, and deeper flavour. It is better suited for hearty, baked dishes where its character can fully express itself.
Mozzarella di bufala, made from water buffalo milk, has a richer, bolder, and slightly sweeter flavour with a hint of grassiness. It is considered a more authentic and traditional version of the cheese.
Burrata is a unique form of mozzarella, with a solid outer shell of mozzarella and a decadent centre filled with thick cream and tiny shreds of thin mozzarella curd. It has a super-creamy texture and a mild, salty flavour with a slight tang. Bocconcini is a smaller version of Burrata, ideal for appetizers or as a salad component, while Ciliegine mozzarella is even smaller, about the size of a cherry.
Smoked mozzarella is another variation, with a similar appearance to regular mozzarella but with a smoky flavour. It is typically cold-smoked at temperatures below 100 F, using wood chips such as hickory, chestnut, alder, pecan, cherry, or apple.
Overall, mozzarella's texture can range from soft and creamy to firm and dense, depending on its type and processing, while its flavour can be mild and delicate to bold and pronounced, with a distinctive milky, creamy, and salty taste. Its versatility and meltability make it a popular choice for pizza, where it creates those delectable, stretchy strands.
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Cheddar's sharpness and tang
Cheddar cheese is internationally known and loved, and is the most popular cheese for snacking. It is made from cow's milk and is a semi-hard cheese that is aged for different lengths of time, ranging from mild to extra sharp. The "sharpness" of cheddar is associated with the levels of bitter peptides in the cheese. The more aged the cheddar, the sharper and tangier it becomes, and the less willing it is to melt.
The sharpness of cheddar is also influenced by the colour, with darker-coloured cheddars having a more intense sharpness. The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut".
When used on pizza, cheddar is a good addition to any pie because its lower elasticity means it doesn't blister as easily as mozzarella, resulting in less blistering and a more uniform colour. Its sharp and tangy flavour pairs well with a variety of other toppings, and it can be used alone as a pizza topping or in combination with other cheeses such as mozzarella for added depth of flavour. Its versatility and distinctive taste make cheddar a favourite among pizza lovers.
If the cheddar you're using is too tangy for your palate, you can try mixing it with a milder cheese, using less of it, or adding dairy such as milk, cream, or butter to mellow out the sharpness.
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Melting and stretchability
When it comes to melting and stretchability, mozzarella is widely considered the best cheese for pizza. It has a smooth, elastic texture and a delicate, milky flavour that pairs well with other ingredients. Mozzarella is also known for its fabulous meltability and stretchiness, which is a result of its unique production process. During manufacturing, mozzarella undergoes a cooking and stretching process called pasta filata, which gives it its signature stringy and stretchy quality.
Cheddar, on the other hand, is a semi-hard cheese that melts well and evenly over pizza, creating a gooey and savoury layer. It has a distinct, sharp taste that lends itself well to cheese blends, adding depth of flavour and colour to the pizza. However, cheddar has lower elasticity than mozzarella, which means it doesn't blister as easily and may not provide the same stretchiness that mozzarella is known for.
While both cheeses melt well, mozzarella is specifically renowned for its stretchability, making it a popular choice for those who enjoy the "cheese pull" experience. Its mild flavour also allows it to harmonise with other ingredients, enhancing the overall taste of the pizza without overwhelming other flavours.
Additionally, the type of mozzarella can impact its melting and stretchability. Low-moisture mozzarella has a longer shelf life, a denser flavour, and melts faster when baked, making it an ideal choice for pizza. High-moisture mozzarella, on the other hand, has a very short shelf life and must be used within a day of being made.
In summary, while both cheddar and mozzarella are suitable cheeses for pizza, mozzarella takes the lead when it comes to melting and stretchability due to its elastic texture, mild flavour, and unique production process.
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The science behind blistering
On the other hand, oils lead to less browning because they prevent moisture from evaporating easily. Cheeses with lower moisture content, such as cheddar, produce less blistering and a more uniform color. This is because the small elasticity of cheddar prevents the formation of blisters.
The aging process of cheese also plays a role in blistering. Harder and more aged cheeses tend to melt less easily on pizza, resulting in less blistering. For example, two-year-old Parmesan barely melts at all. Younger, minimally aged cheeses with a low melting point are more likely to blister and create those desirable cheese strands.
Additionally, the fat content of the cheese can impact blistering. Full-fat, whole-milk mozzarella is key to achieving the perfect blistering. Part-skim varieties of mozzarella can become chewy when they cool down, and fresh mozzarella can weep water during baking, resulting in a soggy pizza.
The brand and source of the cheese can also make a difference. For example, the Grande brand of mozzarella is considered the gold standard for New York-style pizza, known for its superior cooking qualities and stretch. Similarly, the Galbani brand of low-moisture whole-milk mozzarella is recommended for its ability to take pizzas to the next level.
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Other cheeses to consider
While mozzarella is the most popular cheese option for pizza, there are several other types of cheese that can be used to add a unique taste.
- Provolone: This semi-hard Italian cheese is the second most popular cheese to blend with other cheeses. It has similar stretchy-stringy properties and a smooth texture to mozzarella, but adds a bit more tanginess due to its longer aging process. It is a great option for those who want a classic, delicious pizza topping.
- Fontina: Fontina has a mild flavour overall, with a hint of cheddar-like sharpness. It is a good option for those who want a cheese with good meltability but a milder taste.
- Muenster: Muenster has a milder flavour than cheddar but is more assertive than mozzarella, with a slight tanginess.
- Smoked Gouda: This cheese has a mild, somewhat buttery flavour with a hint of smoke and a touch of sweetness. It is a good option for those who want a buttery flavour with a hint of smokiness.
- Pepper Jack: Pepper Jack has a mild cheddar-like flavour with a nice degree of heat. It is a good option for those who want a cheese with a bit of spice.
- Raclette: Raclette has a strong "barnyard" flavour that mellows as it bakes. It is a good option for those who want a unique, strong flavour on their pizza.
- Colby: Colby is a semi-soft, mild cheese that originated in Wisconsin. It is similar to cheddar in terms of flavour and texture, but with a slightly sweeter and nuttier taste. It is a great option for those who prefer a milder taste and a creamier texture.
- Edam: This semi-hard cheese originates from the Netherlands and is a lesser-known option for pizza toppings. It has a mild, slightly nutty flavour and a firm, smooth texture that makes it ideal for slicing and shredding.
- Gruyère: This cheese has a high oil content, which can affect the browning of the pizza. It pairs well with mozzarella for a topping that is both creamy and melts well.
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Frequently asked questions
Mozzarella is considered the best cheese for pizza because of its delicate, milky flavor, smooth, elastic texture, and fabulous meltability. However, cheddar is a good addition to any pie because its lower elasticity means it doesn't blister as easily as mozzarella. It also lends itself well to cheese blends to add colour to your mix.
Low-moisture mozzarella made with whole milk is the best option for pizza, whether it's being used as the only cheese or added into a cheese blend. It has a longer shelf life and a denser, saltier flavour than high-moisture mozzarella.
A sharper cheddar cheese that has a deep orange tint will add colour to your pizza.
Provolone, fontina, gouda, pepper jack, muenster, raclette, parmesan, asiago, colby, edam, emmental, gruyère, monterey jack, and goat cheese are all great options for pizza as well.
