Bushra Griffith
Pizza and cheese are a match made in heaven, but which is the best cheese for pizza? Mozzarella is America's favourite pizza cheese, but there are many other varieties that offer a richer, more complex flavour. For instance, cheddar is a popular addition to any pizza recipe, while Havarti, a Danish staple, is also a good option due to its ease of use, clear flavours and savoury palate. For a classic pizzeria taste, a blend of mozzarella and provolone is a great option, and for those who want a simple pizza, a Pizza Margherita with fresh basil, sweet tomato sauce and mozzarella is a popular choice.
| Characteristics | Values |
|---|---|
| Most popular | Mozzarella |
| Runner-up | Provolone |
| Other options | Cheddar, Parmigiano-Reggiano, Gorgonzola, Chevré, Pecorino-Romano, Fontiago, Raclette, Fontina, Muenster, Gouda, Ricotta |
| Best for New York-style pizza | Blend of mozzarella and provolone |
| Best for Neapolitan-style pizza | Fresh mozzarella |
| Best for deep-dish pizza | Blend of mozzarella, cheddar or Parmesan |
| Melting ability | High melting ability: Mozzarella, Provolone, Raclette, Fontiago |
| Low melting ability: Aged cheeses, crumbly or dry varieties | |
| Stretchability | High stretchability: Mozzarella, Provolone, Raclette |
| Low stretchability: Aged cheeses, crumbly or dry varieties | |
| Flavor | Mild: Mozzarella, Raclette |
| Sharp: Cheddar, Provolone, Parmesan | |
| Moisture content | Low moisture: Low-moisture mozzarella, Provolone, Cheddar |
| Moderate moisture: Mozzarella | |
| High moisture: Fresh mozzarella | |
| Source of milk | Cow's milk: Mozzarella |
| Texture | Smooth and creamy: Mozzarella |
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What You'll Learn
Mozzarella is the most popular pizza cheese
Mozzarella is the most popular cheese for pizza. It is cherished for its near-perfect consistency and mild, straightforward flavour. Its creamy consistency and mild, fresh flavour are sure to leave you wanting more.
Mozzarella is sold in both fresh and low-moisture variations, each offering unique characteristics. Fresh mozzarella has a higher moisture content, resulting in a creamier texture and richer flavour. It must be consumed within a few days of being made. On the other hand, low-moisture mozzarella has a longer shelf life, stronger flavour, and melts more easily. It provides a denser texture and saltier taste, making it ideal for achieving a stretchy cheese layer.
Mozzarella's mild flavour and smooth, creamy texture allow it to mix well with other toppings, ensuring that every bite is delicious. Its ability to melt perfectly and provide a satisfying cheese pull makes it a popular choice for pizza lovers.
While mozzarella is the most popular choice, other cheeses are also commonly used on pizzas, including cheddar, provolone, and parmesan. These cheeses can be added to mozzarella to enhance the flavour and texture, creating a more complex and indulgent pizza experience.
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Fresh vs low-moisture mozzarella
Mozzarella is one of the most popular pizza toppings, cherished for its near-perfect consistency and straightforward flavour. It is sold in both fresh and low-moisture variations, each offering unique characteristics.
Fresh mozzarella is a pillowy soft, bright white cheese, 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 a few days of production. When heated, the water evaporates and may settle as a "soupy" or "puddle" presence in the food. It is best suited for Neapolitan-style pizza and is better consumed fresh and served cold. It is commonly made from cow's milk in the US, but fresh buffalo milk mozzarella is also available from countries like Italy and Colombia.
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, stronger flavour, and is easier to melt. It also has better browning and stretching abilities when heated, making it a popular choice for dishes like pizza. It is the primary cheese used in most pizza places in the US. It is also commonly available in the form of string cheese.
Both types of mozzarella work well on pizzas and can be combined with other cheeses. While fresh mozzarella is preferred for its mellow richness and stretchability, low-moisture mozzarella is better for its stronger flavour and ease of melting.
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Blending mozzarella with provolone
Mozzarella is a popular choice of cheese for pizza, known for its mild flavour and creamy consistency. However, when it cools, it can become clumpy and fall off the pizza. To avoid this, many pizzerias use a blend of mozzarella and provolone. This combination offers both stretch and flavour, with the provolone adding a hint of boldness to the mild mozzarella.
The Grande Mozzarella Provolone Mild Blend is a popular choice, providing a subtle yet flavourful addition to pizzas. It is a blend of part-skim mozzarella and provolone, which can be shredded and used as an everyday cheese. This blend is commonly used in New York pizza places, where it is often paired with finely grated Parmesan underneath.
Mozzarella and provolone blends can be made with either low-moisture or full-moisture mozzarella. Low-moisture mozzarella has a longer shelf life, stronger flavour, and melts more easily, while full-moisture mozzarella is creamier and must be consumed within a few days of being made.
When using a blend of mozzarella and provolone, it is important to consider the moisture content of the mozzarella. A mix of both low-moisture and full-moisture mozzarella can provide a balance between stretch and flavour. Additionally, the provolone will add a hint of boldness to the blend.
Overall, blending mozzarella with provolone can be a great way to enhance the taste and texture of your pizza cheese. This combination offers a good balance of stretch and flavour, and is a popular choice among pizzerias, especially in New York.
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Cheddar as a common addition
Cheddar is a common addition to pizza, often used alongside mozzarella, provolone, or other cheeses. Its strong, sharp flavour and smooth texture make it a popular choice, especially for those who prefer a more pronounced taste.
Cheddar is a versatile cheese that can be used in a variety of pizza recipes. It is a key ingredient in the comfort food classic, Mac and Cheese Pizza, and is also a popular addition to salami pizzas. When paired with mild ingredients, cheddar's strong flavour can enhance the overall taste of the pizza.
However, one drawback of using cheddar on pizza is its lower melting point compared to other cheeses. Cheddar does not tolerate sustained high heat and can scorch, resulting in an unpleasant taste and smell. The sharper the cheddar, the less well it tolerates heat. To avoid this issue, it is recommended to add cheddar halfway through the cooking process or to cook the pizza at a lower temperature for a longer time.
For those who enjoy the taste of cheddar but want to avoid potential melting issues, Castello® Mature Cheddar or Castello® Aged Havarti are recommended. These varieties offer added nuances to the flavour of the pizza, such as naturally formed salt crystals that deliver an added bite.
Overall, cheddar is a popular and versatile cheese that can be a great addition to pizza when used in combination with other cheeses and cooked appropriately.
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Other cheeses to consider
Mozzarella is the most popular cheese for pizza, with its mild flavour and excellent melting and stretchability. However, there are several other cheeses that can be used to add flavour and texture to your pizza.
Cheddar is a popular addition to pizza, with its sharp flavour and strong presence. It is a particularly good pairing with mozzarella, as the two cheeses melt and blend together well. Cheddar is also similar in texture and taste to Havarti, a Danish cheese that is smooth and rich in flavour. It is an excellent choice for pizza due to its ease of use and clear flavours.
Provolone is another cheese that is often used in combination with mozzarella, particularly in New York-style pizzas. It adds a smoky flavour and is known for its stretch and flavour.
For a more complex flavour, ricotta can be added to mozzarella, either mixed together or used separately. This is a good option for those who are less concerned with the stretch of the cheese and more interested in a gooey, melted cheese experience.
Fontiago is another cheese that is known to melt well and has a great flavour, making it a good choice for sheet pan pizzas.
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Frequently asked questions
Mozzarella is the most popular choice for pizza, cherished for its near-perfect consistency and straightforward flavour. However, other varieties like provolone, cheddar, fontina, gouda, and muenster can also offer mozzarella’s signature meltability with a richer, more complex flavour.
Fresh mozzarella is best for its mellow richness and supreme stretchability. Low-moisture whole-milk mozzarella is also a good option as it has a longer shelf life, stronger flavours, and is easier to melt.
Other good cheese options for pizza include a blend of mozzarella and provolone, fontiago, gorgonzola, parmigiano-reggiano, chevre, pecorino-romano, and havarti.
