Which Cheese Is Best for Pizza?
In This Article:
We’ve assembled a guide to cheese for pizza so you have an idea of what to look for when you’re shopping for the cheese to make your perfect Pizza at Home.
You’ll learn about the differences between different types of cheese and what is the best cheeses for pizza, and everything you need to know about choosing the right cheese for your pizza.
And remember: the best food is the kind you don’t have to think about, and this guide is a great way to learn about what you’re eating. Let’s find out.
What Characteristics Does Good Pizza Cheese Have?
Cheese is one of the most important parts of your pizza. It is what gives your pizza character! Which one do you choose?
The best pizza cheese would have an intense cheese flavor combined with a strong, sharp, and complex taste.
It would be able to hold its shape, not crack or crumble when sliced, and make a strong, cheesy, melty, and gooey pizza! Cheeses that fall into this category are mozzarella, parmesan, provolone, and cheddar.
To make that perfect pizza, the cheese you buy should always be at least 70% of what is called grated cheese for pizza.
So what are the characteristics of good pizza cheese? For starters, the cheese should have a good taste. It should go well with the sauce, and not dominate the taste, which would mean the pizza is overpowered by the cheese.
The cheese should melt well, which means that it needs to be of a high enough fat content, or else it would be a watery cheese.
Good pizza cheese has a creamy texture when it is spread on a slice. It should be a bit salty, but not as salty as American Cheese. Cheese should be able to stand out on a pizza and look as appetizing as the pepperoni.
It should be creamy and soft. So, let’s consider pizza cheese characteristics step-by-step.
One of the most important pizza cheese characteristics is its meltability. To be a good cheese for pizza, your cheese should have a nice, creamy, gooey texture.
To achieve this texture, the cheese should be fairly soft and it should melt fairly quickly. If you choose a hard cheese, it will likely burn before melting completely.
Cheese is a touchy subject for many people. Some like it soft and gooey while others like it firm and chewy. Some like to add it on top of their pizza while others like to sprinkle it on. Some people just don’t like it at all.
The stretchy cheeses that make the best pizza are often the priciest, like Fontina and Taleggio, and sometimes hard to find.
But if you can’t get them, you can use a milder version, like mozzarella or even American cheese. Cream cheese is another option: it makes a great pizza, and it melts well even when cooked at 500 degrees.
Stretchability is an important quality for pizza cheese. If the cheese stretches, you can stretch it onto the pizza dough like taffy. The best cheeses for this are the aged, dry mozzarellas, such as burrata and smoked mozzarella.
Also well suited are the aged provolones and the provoletas that are sold by Latin markets.
Our Tips on Choosing the Best Cheese for a Pizza
Here are the most popular options. Each has its own merits, so it’s up to you to experiment and find the cheese that works best for you.
It has a buttery, mild, sweet, and distinctive flavor, is easy to spread, and melts beautifully. This cheese works well on both sweet and savory foods. Provolone is a great option for pizza because it melts so beautifully.
Mozzarella is one of the most popular kinds of cheese used in pizza. Although you can find it in many varieties, it is mostly found in its standard form.
It is a good cheese for pizza because it melts well and is a creamy texture. With a little bit of oil, it will melt in your mouth. So, this is the classic choice for the cheese on a pizza.
It stretches well and doesn’t have a strong flavor that can compete with the sauce and toppings. Whole-milk mozzarella is made from pasteurized cow’s milk, is the classic cheese for pizzas.
The best whole-milk mozzarella is made from a combination of whole cow’s milk and a whey or water solution. The texture should be smooth and soft enough to slice easily, but firm enough to hold its shape under the high heat of a pizza oven.
Low-moisture whole-milk mozzarella is sometimes labeled “fresh” or “neufchâtel”.
When you want to make a simple, but delicious pizza, you can’t go wrong with fontina cheese. It’s a great option for people who prefer milder cheeses because it’s not overpowering.
Fontina is a cow’s milk cheese that comes from Italy, and it’s delicious on its own or added to other toppings. But fontina cheese has more to offer than just flavor.
It is a semisoft cheese with a mild, buttery flavor and smooth texture. Its flavor is milder than other semisoft cheeses, such as Brick and Swiss, which makes it good for cooking.
The mild flavor also makes Muenster an excellent addition to many dishes, including soups, sandwiches, omelets, casseroles, and pizza.
The cheese melts easily and has a higher melting point than other cheeses, making it perfect for any food.
For years, serious pizza enthusiasts in New York and elsewhere debated the merits of mozzarella cheese versus cheddar.
New York had its cheese: “mozz” Cheddar could be used as a substitute, but only as a second-string cheese. You can also purchase “real” cheddar cheese that has been aged, usually three to four months.
This cheese has a creamy texture and a smoky flavor that comes from the aging process. It is best to buy this cheese in a paper or plastic container and to purchase it from a local cheese shop.
If you choose to go for this type of cheese, you will need to slice it yourself.
It’s a semi-firm cow’s milk cheese originally from the French-Swiss Alps. It is typically served by the piece, either at the end of a meal or as an appetizer. It can be served hot or cold.
For pizza, it is typically melted and served over the top of other ingredients like ham and mushrooms. It has the melty quality that is desirable for a good pizza.
It is a medium-hard cheese that is used both in cooking and on pizza. It has a pungent odor, mild flavor, and a high melting point. It can be hard or soft, and it is sometimes smoked to give it a smoked flavor.
It’s often used in dishes that are cooked at high temperatures and is best for pizza.
Gouda comes in several varieties and is very good for pizza, especially if you want something mild and mellow.
If you want a sharper flavor, you can use Parmesan or Romano, which have a lot of flavors, or even Cotija, which has a little bit of a tang to it.
Having such a wide variety you will dine your favorite pizza cheese. Experiment, try, and enjoy each slice of your best homemade pizza.