Shredded Cheese: Pizza's Best Friend Or Just A Topping?

There are many factors to consider when choosing the type of cheese to use on a pizza, such as flavour, texture, melting ability, stretchiness, fat content, and moisture content. The cheese used should be able to turn a light golden brown without burning in the high heat of the pizza oven. It should also have a low melting point to spread evenly over the crust and avoid clumping. The cheese used can also depend on the type of pizza being made, for example, Italian, Neapolitan cheese, and tomato pizzas tend to have chunks of mozzarella, while New York pizzas tend to have more evenly distributed cheese. In terms of purchasing decisions, pizzerias must decide between buying block cheese or pre-shredded cheese. Block cheese is often cheaper but requires additional labour costs for shredding, while pre-shredded cheese is more convenient but may contain additives such as cellulose or wood chips. Ultimately, the choice of cheese for pizza depends on various factors, and shredded cheese can be classified as pizza cheese depending on the specific requirements and preferences of the pizza maker.

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Pros and cons of pre-shredded cheese

Pre-shredded cheese is a convenient option for those who want to save time and effort in the kitchen. It comes ready-to-use in a convenient package, eliminating the need for any additional preparation. This is especially beneficial for busy individuals or those who lack the necessary equipment to shred cheese at home. However, the convenience of pre-shredded cheese comes at a cost. Literally. Pre-shredded cheese is often more expensive than its block counterpart, and the increased cost may be a significant factor for those on a tight budget or for businesses aiming to maximize profits.

One of the main drawbacks of pre-shredded cheese is the potential presence of additives. Anti-caking agents, such as cellulose or potato starch, are commonly added to prevent the cheese from clumping together. While these additives may improve the melting properties of the cheese, they can also affect its flavour and texture. Some people may prefer the taste and consistency of pure, natural cheese without any added ingredients.

Another disadvantage of pre-shredded cheese is the loss of freshness. Cheese that has been pre-shredded and packaged may not retain the same level of freshness as freshly shredded cheese. This can impact the overall quality and taste of the cheese, making it less appealing to those who prioritize freshness and flavour. Additionally, pre-shredded cheese may not melt as well as block cheese, affecting the texture and presentation of dishes that require melted cheese, like pizza.

On the other hand, pre-shredded cheese offers consistency and ease of use. When using block cheese, there is a risk of inconsistency in the blend of cheeses used, as each block needs to be shredded and mixed separately. With pre-shredded cheese, the manufacturer can create a consistent blend according to exact specifications, ensuring that each package contains the same ratio of cheeses. This can be particularly beneficial for restaurants or pizzerias aiming to maintain a uniform product.

In terms of storage, pre-shredded cheese also has its advantages. It comes packaged in plastic bags, eliminating the need for additional storage containers. Block cheese, on the other hand, requires shredding and storage in separate tubs, which can increase costs and take up valuable space, especially for commercial establishments with high cheese consumption.

Pros and cons of block cheese

Block cheese is a staple in many homes, especially in Wisconsin, and is often used in cooking. However, when it comes to pizza, there is a debate about whether to use block cheese or pre-shredded cheese. Block cheese has its pros and cons, and here is a detailed analysis:

Pros of Block Cheese:

• Better Melting and Texture: Block cheese that is freshly shredded has a better melting ability and creates a gooier, more desirable texture. This is because pre-shredded cheese contains additives and preservatives that affect their melting point, making them less melty and consistent.
• Enhanced Flavor: Block cheese is free of additives and fillers, resulting in a superior flavor compared to pre-shredded cheese.
• Storage: Block cheese can be easier to store in bulk as the blocks can be stacked, taking up less space.
• Nutrition: Cheese is a good source of calories, protein, calcium, and phosphorus. Certain cheeses, like mozzarella, contain live active cultures that can benefit gut health.

Cons of Block Cheese:

• Cost: Buying block cheese can be more expensive than pre-shredded cheese, as it requires purchasing each type of cheese separately. Additionally, there is the added labor cost of shredding the cheese, which can be time-consuming and may require specialized equipment.
• Inconsistency: When using block cheese, the blend of cheeses may not be as consistent as pre-shredded mixed cheese products, which are prepared according to exact specifications by the manufacturer.
• Storage Containers: Using block cheese requires purchasing additional storage containers, such as plastic tubs, which can increase costs.
• Safety: Using equipment to shred cheese can pose safety risks, such as potential employee injuries.
• Nutrition: Cheese is a calorically dense food, with an ounce of hard cheese containing approximately 120 calories. It is also high in sodium, which can contribute to long-term health issues if consumed in excess. Moderation is key when consuming cheese.

Cost implications of block vs shredded cheese

When it comes to the cost implications of block cheese versus shredded cheese, there are several factors to consider. Firstly, purchasing block cheese typically offers more control over pricing. When buying block cheese, you can negotiate the price per pound with your distributor, often tied to the Chicago Mercantile Exchange (CME) Block and Barrel Market, or Block Market. This provides transparency and potentially the best pricing. On the other hand, the price of pre-shredded cheese is arbitrarily set by the manufacturer and distributor based on their costs and profit margins, resulting in less control over the price.

However, it is important to note that buying pre-shredded cheese can save costs in other areas. Pre-shredded cheese eliminates the need for additional labour costs associated with shredding block cheese. With rising hourly wages, the labour expense of shredding cheese can be significant, estimated at around $0.10 per pound. Additionally, purchasing block cheese requires an investment in equipment for shredding, ranging from $1,000 for a mixer attachment to over $10,000 for automatic cheese shredders. Pre-shredded cheese negates these equipment costs.

Storage costs are another consideration. Block cheese requires shredding into plastic tubs, which can cost around $1,000 for 30 tubs and lids. In contrast, pre-shredded cheese comes in plastic bags, eliminating the need for additional storage containers. This can be a substantial expense for pizzerias, influencing their decision between block and shredded cheese.

It is worth noting that the type of cheese and the region where it is sold can also impact the price difference between block and shredded cheese. For example, in Wisconsin, block cheese may be priced at $4 per pound, while shredded cheese could be $5 for two pounds, making shredded cheese a more cost-effective option.

Lastly, the additives in pre-shredded cheese, such as potato starch, corn starch, or cellulose, prevent clumping and extend shelf life. While these additives may affect the melting quality, they also provide convenience and consistency, which can be valuable for pizzerias aiming for efficiency and standardised blends.

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The best cheeses for pizza

When it comes to the best cheeses for pizza, there are several options to consider. The type of cheese used can significantly impact the overall taste, texture, and quality of the pizza. Here is a guide to help you choose the perfect cheese for your pizza:

Mozzarella

Mozzarella is undoubtedly the most popular and widely used cheese for pizza. It is known for its excellent melting ability, creating a gooey and stretchy texture that is characteristic of pizza cheese. Its mild and buttery flavor mixes well with other toppings, allowing their flavors to shine through. When using mozzarella, it is important to consider the moisture content. Fresh mozzarella has a higher moisture content, resulting in a creamier and richer flavor, while low-moister mozzarella provides a denser texture and a saltier taste, ideal for achieving a stretchy cheese layer.

Provolone

Provolone is often used as a complementary cheese to mozzarella. It offers a good balance of stretch and flavor. When combined with mozzarella, provolone adds a fuller flavor profile to the pizza.

Cheddar

Cheddar cheese is a great option if you're looking for a sharper and more assertive flavor. It melts well and can add a complex flavor profile to your pizza, especially when combined with other cheeses like mozzarella.

Other Cheeses

In addition to the above-mentioned cheeses, there are several other varieties that can be used on pizza, such as Fontina, Gouda, Muenster, and Parmesan. These cheeses offer different flavor profiles and melting abilities, allowing for experimentation and customization.

Block Cheese vs. Shredded Cheese

When choosing cheese for your pizza, you may also consider the form in which it is purchased and used. Block cheese refers to buying a solid block of cheese and shredding it yourself, while shredded cheese comes pre-shredded in a package. Block cheese is generally recommended as it tends to have a better flavor and melting ability. Pre-shredded cheese often contains additives like cellulose and mold inhibitors, which can impact the taste and texture of the cheese. However, using block cheese requires more labor and equipment, resulting in additional costs and potential safety concerns.

Browning, melting, and stretchiness

Shredded cheese is a great option for pizza as it browns, melts, and stretches well. However, it is important to note that not all shredded cheeses are created equal. Pre-shredded cheese, for example, may not melt as well as freshly shredded cheese due to the addition of anti-caking agents like potato starch and natamycin, which prevent the cheese from clumping in the bag. These additives can interfere with the melting process, resulting in a less-than-ideal pizza cheese experience. Therefore, it is generally recommended to shred your own cheese from a block for the best melting and stretching results.

When it comes to browning, shredded cheese can provide a desirable level of colour and flavour development on pizza. The Maillard Reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the browning of cheese. This reaction not only contributes to the colour but also enhances the flavour and aroma of the cheese. However, it is important to monitor the browning process closely, as excessively browned or burnt cheese can become bitter and charred, losing its nutritional value and becoming potentially unsafe to consume.

In terms of melting, shredded cheese excels due to its increased surface area. The thin and uniform shreds allow for faster, more even melting compared to a block of cheese. This is especially true when the cheese is at room temperature, as melting cold cheese can result in slower and uneven melting. To achieve the best melt, it is recommended to shred the cheese yourself and then apply low and slow heat. This ensures that the cheese melts evenly and retains its moisture and fat content, resulting in a smooth and creamy texture without lumps or grease.

The stretchiness of shredded cheese is influenced by its acid and calcium content, as well as the alignment of its protein fibres. As cheese matures, the acid produced during fermentation dissolves the bonds between the calcium and protein structures, allowing the proteins to slide past each other and creating the stretchy, gooey texture characteristic of melted pizza cheese. Mozzarella, in particular, undergoes a unique cooking process that involves pulling and stretching, resulting in exceptional stretchiness. However, it is important to note that cheese with too much or too little acid may not stretch properly, so finding the right balance is crucial for achieving the desired stretchiness.

Frequently asked questions