Bushra Griffith
Pizza is a beloved dish worldwide, but not all pizzas are made equal. While some pizzas are crafted with care and high-quality ingredients, others may cut corners, especially when it comes to cheese. The type of cheese used on a pizza can significantly impact its taste, texture, and overall quality. In recent years, it has come to light that some major pizza chains have been using cheese products that are not 100% authentic, opting for cheaper alternatives or adding fillers and preservatives to reduce costs. This has sparked debates among pizza lovers and raised concerns about the true nature of the cheese on their pies. In this discussion, we will delve into the world of pizza cheese, exploring the varieties used, the motivations behind substituting real cheese, and the impact of these choices on the final product.
Which pizza has real cheese?
| Characteristics | Values |
|---|---|
| Cheese Type | Mozzarella, Provolone, Cheddar, Parmesan, Emmental, Pecorino Romano, Ricotta |
| Cheese Combinations | Mozzarella and Cheddar, Mozzarella and Provolone |
| Cheese Processing | Pasteurized, Processed, Analogue (or Analog) Pizza Cheese, Frozen, Pre-sliced blocks, Grated, Granules, Sliced |
| Cheese Additives | Preservatives, Modified Food Starch, Trisodium Citrate, Vegetable Oil, Fat-replacers, Exopolysaccharide starter cultures, Higher pasteurization temperatures |
| Cheese Suppliers | Leprino Foods Company, Toppers Pizza, Pizza Hut, Domino's, Papa John's |
| Cheese Cost | Accounts for 40% of the total cost of making a pizza |
| Cheese Quantity | 6-8 ounces for a 12-inch pizza is optimal |
| Cheese Placement | Under toppings to prevent soggy dough |
| Cheese Performance | Affected by oven type, moisture content, and placement of ingredients |
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What You'll Learn
Pizza chains and their use of real cheese
The use of real cheese in pizzas is a concern for many pizza lovers. While pizza chains may use real cheese, they also often add preservatives, flavours, and colours to enhance the taste and appearance of the product. In the United States, major pizza chains have been found to use cheese with added preservatives and other additives.
Pizza Hut, for instance, uses real cheese but also includes preservatives, flavour enhancers, and other additives in their "cheese" products. Similarly, Little Caesars uses processed cheese with actual cheese in it, but it is not as heavily processed as other pizza chains. Domino's also uses processed cheese, and Papa John's has been known to use cheese with fillers. These large pizza chains, including Pizza Hut, Domino's, Papa John's, and Little Caesars, source their cheese from the same manufacturer, Leprino Foods, which has been able to dominate the market and sell to competing companies.
The use of imitation or processed cheese is often driven by business factors such as the high cost of ingredients, difficulty in sourcing, and customer preferences. Cheese, especially mozzarella, which is commonly used in pizzas, can be expensive to purchase in large quantities. As a result, some pizza chains opt for imitation cheese or blends that mimic the taste of mozzarella at a lower cost.
In the United Kingdom, tests conducted by trading standards officers revealed that 19 out of 20 fast-food pizza samples contained "analogue cheese," an imitation cheese that is cheaper and easier to produce. This type of cheese is designed to melt well and remain chewy, but it is not considered real cheese. Additionally, one in four pizzas was found to contain a non-dairy product made mostly of fat and oil that was made to resemble cheese in taste and appearance.
While some pizza chains may use imitation or processed cheese, it is important to note that this does not necessarily indicate lower quality. Processed cheese has advantages, including longer shelf life, better appearance, and lower cost. However, it may not be as healthy as natural cheese. Ultimately, consumers who prioritize the use of real cheese in their pizzas may need to explore independent pizzerias or higher-end restaurants, as most major pizza chains prioritize affordability and convenience over the use of purely authentic ingredients.
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The cost of real cheese
The cost of cheese is a significant factor in the overall price of a pizza, accounting for almost 40% of the total cost of making a pizza. As a result, some pizza chains opt for cheaper alternatives to real cheese, such as analogue cheese, which is made from a combination of mayo, vegetable fat, and cheese powder. This allows them to keep their prices low and competitive. However, this comes at the cost of sacrificing authenticity and potentially compromising on taste and quality.
The use of analogue cheese is particularly prevalent in mass-produced pizzas in North America and the United Kingdom. In the US, many major chains also use cheese with added preservatives, and possibly even sprayed-on colors and flavors. The choice to use analogue cheese or other imitation cheeses is often driven by economic considerations, as real cheese, especially in large quantities, can be expensive.
Mozzarella is the most popular cheese used in pizzas, accounting for about 30% of the cheese used in pizza preparation. Other commonly used cheeses include provolone, cheddar, and Parmesan. These cheeses can be blended together to achieve specific characteristics, such as browning and blistering during cooking. For example, a combination of mozzarella and provolone may brown less, while mozzarella and cheddar may result in less blistering.
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Analogue cheese
Cheese analogues are used as culinary replacements for cheese, catering to a diverse range of dietary preferences, including vegetarian, vegan, and lactose-intolerant individuals. They are also often used in convenience foods and commercially produced pizzas. In the United States, the usage level of cheese analogues has remained stable, with the majority of production being mozzarella for use on pizza.
Cheese analogues are popular due to their cost-effectiveness, as they are cheaper to produce than traditional cheese. They also have a longer shelf life and can be used in various recipes, from sauces and dips to grilled cheese sandwiches. However, they may not fully replicate the complex flavours of aged dairy cheeses, and their success in replacing traditional cheese depends on individual taste preferences and the specific culinary application.
In summary, analogue cheese is a plant-based alternative to traditional dairy cheese, offering a cost-effective and versatile option for consumers with varying dietary preferences and restrictions.
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The impact of oven type on cheese
The oven type chosen for making pizza can significantly impact the final product, especially concerning the texture and flavour of the crust, the melting of the cheese, and the cooking of the toppings.
Pizza ovens can reach much higher temperatures than regular ovens, often exceeding 800°F or 420°C. This high heat is crucial for achieving a perfectly crispy crust with a soft, airy interior in just a few minutes. The cooking time in a pizza oven is significantly shorter, which not only preserves the freshness of the toppings but also contributes to the unique texture of the crust. The intense heat of a pizza oven also quickly melts the cheese and lightly chars the toppings, adding a smoky flavour that's challenging to replicate in a traditional oven.
On the other hand, traditional ovens, including conventional, electric, and convection ovens, typically reach temperatures of around 500°F or 260°C. The lower temperatures and longer cooking times in these ovens can result in a softer crust and thoroughly cooked toppings. While they may not achieve the same level of crispness as pizza ovens, traditional ovens are versatile and suitable for cooking various dishes.
The type of cheese used on a pizza is also a critical factor. Different cheeses have unique melting points, browning characteristics, and flavour profiles. For example, mozzarella, a popular choice for pizza, is known for its excellent meltability and tends to spread evenly. Provolone and cheddar are often added to mozzarella for enhanced flavour complexity. In contrast, Parmesan or Pecorino Romano are grated on top to add a salty finish without melting.
Additionally, the timing of adding cheese to the pizza-making process can impact the final product. Some prefer to add cheese at the beginning of the bake, while others opt for a partial bake before adding cheese. A full bake can result in a more caramelized and browned cheese surface, while a partial bake may yield a creamier cheese texture.
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The best cheeses for pizza
Pizza and cheese are a match made in heaven, but which type of cheese is best for pizza? The answer depends on the desired characteristics of the pizza, such as meltability, stretchability, and flavor.
Mozzarella is the most popular cheese for pizza, known for its mild flavor, smooth and creamy texture, and excellent melting ability. It is a soft, spun-curd cheese made from cow's milk, and it is used in various forms, including fresh, low-moisture, and pre-shredded varieties. Low-moisture mozzarella is easier to grate and provides a denser texture and saltier taste, making it ideal for achieving a stretchy cheese layer.
Other popular choices for pizza include provolone, which is often blended with mozzarella for both stretch and flavor, and cheddar, which adds a sharper taste. In the United States, pizza cheese often consists of a blend of two or more cheeses, such as mozzarella, provolone, and cheddar, each contributing unique browning and blistering characteristics.
For those seeking a more complex flavor profile, deep-dish pizzas can combine mozzarella for creaminess with cheddar or Parmesan for a sharper taste. Parmesan is also commonly used as a topping, along with Emmental, pecorino romano, and ricotta.
When making pizza at home, it is recommended to shred the cheese yourself, as pre-shredded cheese may not taste as good or melt as well. Fresh, full-fat mozzarella balls packed in whey or brine are preferred over low-fat or part-skim varieties for a richer, more authentic pizza experience.
While mass-produced pizzas often use cheaper analogue cheese products, true pizza lovers know that the best pizzas are made with high-quality, real cheese. So, the next time you're craving a slice, remember that the cheese you choose plays a crucial role in the overall taste and texture of your pizza!
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Frequently asked questions
It is unclear which pizza chains use 100% real cheese. However, some sources suggest that Toppers Pizza uses 100% real Wisconsin mozzarella cheese. On the other hand, Pizza Hut, Domino's, and Papa John's have been criticized for using "cheese" with added preservatives and fillers.
Many pizza chains use analogue (or analog) pizza cheese, a cheaper and quicker-to-produce alternative to real cheese. Analogue cheese is designed to melt well and remain chewy. It is made from a combination of mayo, vegetable fat, and cheese powder.
Cheese is expensive and accounts for about 40% of the total cost of making a pizza. Therefore, some pizza chains may opt for cheaper alternatives to reduce costs.
To determine if a pizza uses real cheese, you can examine the ingredients list or ask the pizza chain directly. Additionally, you can look for signs of cheese imposters, which may have a different taste, texture, or appearance compared to real cheese.
