Which Cheese Is Best For Pizza?

Mozzarella is the most popular cheese option for a pizza and it has quickly become the cheese of choice for other styles, too.

Provolone is a semi-hard Italian cheese and is the second most popular cheese to blend with other cheese.

Cheddar cheese is widely loved because of its sharp taste.

What is the best cheese for home oven pizza?

While the best cheese for the home oven pizza and American-style pizza is fresh low-moisture mozzarella. What is Mozzarella? Mozzarella is a traditional soft, white cheese from southern Italy.

What kind of cheese is used in pizza crust?

Most are at least 95 percent Mozzarella, with different moisture and fat densities. Cheese for frozen pizzas may be comminuted, in which the cheese is processed into minute granules or fragments. Low-moisture Mozzarella can be formulated specifically for pizza. Cheese may be processed into blocks,

What is the best cheese for Neapolitan style pizza?

The best cheese for Neapolitan style pizza is fresh mozzarella. Fresh mozzarella has the perfect creamy flavor and fresh notes that pair perfectly with a fresh tomato sauce and fresh basil that Neapolitan pizza is known around the world for. A classic Neapolitan pizza with its characteristic white puddles of fresh mozzarella cheese.

What is the best brand of mozzarella cheese for pizza?

The best brand mozzarella cheese for pizza is whatever kind of whole-milk mozzarella is available at you’re local market. Whole-milk, low-moisture mozzarella cheese always melts well and tastes great on American style pizza due to its extra high fat content and rich flavor.

What Is the Best Mozzarella for Pizza?

Mozzarella is an essential ingredient in pizza making.The texture of the cheese is incomparable, with a soft, creamy, and stringy feel.Different forms of mozzarella, on the other hand, have a variety of flavors and textures.

So, which mozzarella cheese is the finest for making pizza?In order to make the greatest Neapolitan pizza, fresh mozzarella produced from cow’s milk (Fior di latte) or buffalo mozzarella should be used (mozzarella di bufala).In contrast, fresh low-moisture mozzarella is the finest cheese for making home oven pizza and American-style pizza in a traditional oven.

What is Mozzarella?

Mozzarella is a soft, white cheese that originates in the southern Italian region.With a smooth texture and a mild milky taste, the cheese is delicious!The creamy taste, soft softness, and meltability of this cheese make it a fantastic pizza cheese!

Traditionally, mozzarella is created from buffalo milk, but currently, cow milk is the most widely used milk for production.AVPN’s (The Authentic Neapolitan Pizza Association) worldwide requirements for true Neapolitan pizza specify that mozzarella is the only cheese that should be used.Mozzarella is also the only cheese that should be used on Neapolitan pizza.As a result, it is no exaggeration to claim that mozzarella plays an essential part in the baking of pizza.In addition to fresh buffalo and cow milk mozzarella, it is also available in a variety of various forms and varieties.The best sort of mozzarella to use may vary depending on what you’re searching for and what style of pizza you’re planning to make.

Fresh Mozzarella (Fior di Latte)

Fresh mozzarella, also known as Fior di latte in Italian, is a mozzarella cheese made from cow’s milk.When it comes to Neapolitan-style pizza, this is perhaps the most prevalent sort of cheese to find.When you buy fresh mozzarella, it is frequently packaged in a bag with liquids to keep it fresh.

With the fresh cheese, you get a lovely, fresh flavor that you don’t get with the dry, pre-shredded cheese.It melts easily and does not burn readily, making it an excellent choice for pizza that is baked at high temperatures.Due to the fact that it is preserved in liquids, the most significant disadvantages of fresh mozzarella are its short shelf life and the high moisture content of the cheese.Because fresh mozzarella is so soft, it is practically difficult to shred while it is new.When you bake fresh mozzarella in a hot, wood-fired oven, the majority of the moisture will be removed from the mozzarella.In contrast, if you bake it in a standard home oven, you may end up with moisture absorbed into the crust, which prevents the crust from becoming crispy.

The reason for this is that a home oven does not often heat up to a temperature high enough to completely evaporate all of the moisture in the cheese.You may, on the other hand, increase the baking results in your home oven by utilizing a pizza stone or steel.I recommend that you drain the cheese thoroughly and dry it with paper towels before adding it to your pizza in order to remove any extra moisture from the cheese.If you want to get rid of even more liquids from the cheese, chop it up and wrap it in a paper towel for at least 30 minutes before you want to use it.

While it is possible to prepare this ahead of time, it is recommended that you keep it refrigerated until needed.More information on how to properly prepare fresh mozzarella for pizza baking may be found in this page.

Buffalo Mozzarella (Mozzarella di Bufala)

Buffalo Mozzarella, also known as mozzarella di bufala, is a typical Italian cheese from the region of Campania.The cheese has a larger fat content, is creamier, is softer, and has a stronger flavor than the cheese made from cow’s milk.Many people also believe that it has a batter-like flavor, which makes it the ideal pizza cheese.

Buffalo mozzarella is typically sold in a bag or container that contains fluid, similar to fresh cow milk mozzarella.The buffalo mozzarella, on the other hand, has considerably more moisture.It has the potential to contain up to double the quantity of water seen in cow milk mozzarella.It is considerably more critical to drain and dry buffalo mozzarella before using it because of the high moisture content of the cheese.Buffalo mozzarella is also more costly and less widely available than other types of mozzarella.

Fresh Low-Moisture

In the United States, fresh low-moisture mozzarella was invented, and it is widely featured on American pizza, such as New York-style pizza.Because it is manufactured from skimmed cow milk, it has a lower fat content than traditional Italian mozzarella.Low-moisture mozzarella is prepared in the same way as Italian mozzarella, but it is dried using chemicals to reduce the amount of moisture in the cheese.

The cheese will have a longer shelf life as a result.This technique may be carried out with a variety of acids, including vinegar.The cheese will have a distinct flavor as a result of this.Low-moisture mozzarella doesn’t taste as as fresh and delicious as the Italian kind does.A moderate, but somewhat sharper flavor than Italian mozzarella is present, as is a minor increase in saltiness.When melted, the consistency is much stiffer than that of the cheese, and it becomes stringy.

One of the advantages of using low-moisture mozzarella is that it is easier to shred than regular mozzarella because of the harder firmness of the cheese.It’s also generally less expensive.When you want a block of fresh low-moisture mozzarella, you frequently have to go to the deli counter at your local grocery store.

Pre-Shredded Mozzarella

Shredded mozzarella is becoming increasingly popular.It’s created from the same sort of low-moisture mozzarella found in the United States, but instead of being sold in blocks or slices, it’s delivered pre-shredded from the manufacturer.It is quite handy as a result of this.

Open the package and pour the sauce over your pizza in a matter of seconds.It’s also the most affordable variety of mozzarella, and it can be bought in almost any grocery shop in the country.As a result of the fact that it is the same cheese as low-moisture mozzarella, the flavor profiles are quite comparable.It’s a little sharper and not quite on the same level as the classic mozzarella, but it’s still good.To avoid the strings from sticking together in the bag of pre-shredded mozzarella, starch and other anti-caking chemicals are added to the bags of pre-shredded mozzarella.This has an impact on the flavor.

Pre-shredded mozzarella doesn’t have the same flavor as fresh, low-moisture mozzarella bricks, which are more expensive.These starches also have the additional effect of interfering with melting.When the cheese is melting, they will absorb part of the moisture from the cheese, resulting in a dry layer of cheese on the surface.In addition, the starches might burn more easily in the oven.

As a result, pre-shredded mozzarella is not recommended for use in high-temperature baking.

The Best Mozzarella for Neapolitan Pizza

Fresh mozzarella is the best type of Mozzarella to use for Neapolitan-style pizza. Both cow milk mozzarella and buffalo milk mozzarella are excellent choices. The high baking temperature will evaporate the majority of the water, leaving you with a smooth and creamy melted cheese that pairs very well with tomato sauce and a little scorched pizza crust, as seen in the photo.

The Best Mozzarella for New York-Style Pizza

In order to make traditional New York-style pizza, fresh low-moisture mozzarella is the traditional ingredient. However, fresh mozzarella is also a fantastic option, but it must be well drained and dried before use.

The Best Mozzarella For Thick Crust Pizza

Low-moisture mozzarella is the finest choice for thick-crust pizza since it is fresh and flavorful.Thick-crust pizza requires a longer baking time at a lower temperature than thin-crust pizza.Fresh Italian mozzarella has a little amount of moisture, which prevents the crust from crisping properly when baked.

Furthermore, while baking for an extended period of time, the starches in pre-shredded mozzarella are more prone to burn.

The Best Mozzarella for Deep Dish Pizza

Deep dish pizza made in Chicago style uses mozzarella with a low moisture content (low moisture mozzarella).The reason for this is that the cheese is beneath the cause, which means that it will trap any moisture that is present.Because you have so much sauce, you don’t want to add any more moisture to the dish.

If you want to establish a layer of protection between the crust and the sauce, low moisture mozzarella slices are your best choice.Then, if you like, you may add some shredded cheese on top of it.

Conclusion

What type of mozzarella cheese is the finest for your pizza will depend on your preferences and requirements.It is fresh mozzarella that is the ideal choice for Italian pizza, and especially Neapolitan-style pizza.Fresh mozzarella’s high moisture content and meltbiality, paired with its mild creamy flavor, make it the ideal ingredient for making pizza in a wood-fired oven.

Low-moisture mozzarella is a fantastic choice for making traditional American-style pizza..These pizzas are often baked at a lower temperature, which allows for more moisture to be evaporated.It is also a good choice for the home cook because of its longer shelf life, lower cost, and more accessibility.The pre-shredded mozzarella is something I normally try to avoid because it contains starch, which I don’t care for on my pizza.However, I am aware that some people enjoy the dry, crispy, slightly burned cheese coating that is produced as a result.In this case, it is entirely subjective.

You may use any type of mozzarella you want on your pizza!

Which Mozzarella Cheese Is Best For Pizza? Low-Moisture Mozzarella Vs Fresh

Pizza is available in a wide variety of sizes, styles, and tastes.Cheese, on the other hand, is one of the most constant aspects of pizza.Mozzarella cheese is by far the most popular topping on pizza everywhere in the world, but which sort of mozzarella cheese is the greatest in a world full of many types of mozzarella cheese?

The best mozzarella cheese for homemade pizza is a combination of fresh and low-moisture mozzarella cheese, which is available in many varieties.When you use this mix of cheese, your pizza will have the creaminess of fresh mozzarella without the extra water that is typically associated with fresh cheese.This cheese combination is particularly well-suited for use on American-style pizza.However, this does not imply that this is always the best option.The finest mozzarella cheese for your pizza is determined by the type of pizza you want to make and, in many cases, by which side of the Atlantic you’re coming from, among other factors.

What’s The Difference Between Fresh and Low-Moisture Mozzarella Cheese?

Back in the day, when I was a youngster growing up in New York City, mozzarella cheese was just mozzarella cheese.I was aware that there were several brands available, but I didn’t pay close attention to the various varieties.To be honest, I had no idea that there were so many distinct varieties of mozzarella to be aware of.

However, the reality is that there are some significant distinctions between fresh and low-moisture mozzarella cheese that can have a significant impact on the final result of your pizza.Fresh mozzarella is prepared by combining whole milk with enzymes and salt to form a cheese.Low-moisture mozzarella, on the other hand, is a mozzarella variety created in the United States that is made in the same way as regular mozzarella but is processed further.Fresh mozzarella is ″soured″ and then dried, with more salt added to extend the shelf life of the product.Compared to low-moisture mozzarella, fresh mozzarella is often more softer and more wet in texture.In general, fresh mozzarella is preferable for eating raw since it is more flavorful.

A entire batch of fresh mozzarella, on its own, is something I could easily consume.The flavor is fresh and creamy, and it is nearly unrivaled in the world of cheese.With only a small amount of whole-milk and the appropriate enzymes, fresh mozzarella may be manufactured at home in a very short amount of time.Low-moisture mozzarella may be eaten raw, although it isn’t nearly as prevalent as regular mozzarella, and it is essentially unknown outside of the United States.

I’m aware that some people enjoy eating ″string cheese,″ but I personally think it’s a little disgusting.It is considerably more suited to being melted and blended with other components before consumption if the mozzarella is low in moisture.Fresh mozzarella and low-moisture mozzarella are fundamentally different in terms of how they are created and utilized, but let’s dive into which kind of mozzarella are preferable for specific sorts of pizza.

Fresh Mozzarella Cheese Is Best For Neapolitan Style Pizza

No one is surprised to learn that Italians are quite picky when it comes to the ingredients they use in their cooking.Those who are born and raised in the United States of America (such as myself) tend to be much more adaptable and have successfully incorporated numerous American components into their recipes over the years.However, Neapolitan pizza is not one of those dishes in which it is acceptable to deviate significantly from the original recipe.

And this is especially true when it comes to cheese.Fresh mozzarella is the ideal cheese to use on a Neapolitan-style pizza crust.New York-style Neapolitan pizza is distinguished by its creamy richness and fresh overtones, which combine wonderfully with the fresh tomato sauce and fresh basil that make it famous across the world.When opposed to American-style pizza, Neapolitan pizza is minimally covered, and this includes the toppings such as cheese.For this form of pizza, the cheese is frequently sliced into little cubes or batons and sprinkled on top of the sauce sparingly, usually in proportions of approximately 80 grams per pizza, depending on the recipe.Afterwards, the cheese is melted just long enough to cause bubbles to appear, but not long enough to make the brown crusty bubbles that are so frequent on American pizza varieties.

Fresh mozzarella cheese is typically packaged in little tubs of its own whey to help keep it soft and moist throughout transportation.This implies that when the cheese is melted, it will release a significant amount of surplus liquid compared to low-moisture mozzarella cheese.However, because Neapolitan pizza has far less cheese than American-style pizza, the additional liquids evaporate very rapidly.

Fior Di Latte Vs Mozzarella Di Bufala

When compared to low-moisture mozzarella, all fresh mozzarella has some characteristics in common, but it is not all manufactured in the same way.Fior di latte and mozzarella di bufala are the two most common types of fresh mozzarella found in Italy.It is created from cow’s milk, exactly as low-moisture mozzarella.

It is the most popular variety of fresh mozzarella eaten on pizza in Italy, and it is also the most expensive.This cheese has a rich, creamy flavor that virtually melts in your mouth when you bite into it.Although mozzarella di bufala is manufactured in the same manner as fior di latte, it is distinguished by the use of the milk of water buffaloes.Despite the fact that it tastes extremely similar to its cow’s milk cousin, this cheese has a significantly sweeter and tangier flavor profile.A pizza in the Neapolitan style can be made with any of these fresh cheeses; mozzarella di bufala, on the other hand, is typically served raw on a dough that has already been baked.This aids in the preservation of the exquisite texture and sweetness that it is known for.

Besides fresh mozzarella, there are other forms of fresh mozzarella available, such as bocconcini and burrata, although they are not commonly used on pizzas.However, if you’re searching for a special treat, try burrata, which is essentially fresh fior di latte with a soft and cream-filled center in the middle.Burrata is delicious on its own or with a splash of olive oil and a pinch of salt poured on top.

Low-Moisture Mozzarella Is Better Suited To American Pizza Styles

There are many various varieties of American pizza, but for the sake of this article, let’s stick with the iconic New York City pie because it’s a frame of reference that most people are familiar with.If you want to make a New York City style pizza, the best type of cheese to use is low-moisture mozzarella cheese.Due to the fact that it is drier and browns more evenly, it better suits the tastes of the majority of Americans who enjoy pizza.

Anyone who has had a piece of pizza in New York City is familiar with the cheese’s distinctive dark orange hue.Due to the fact that American pizza is often cooked for a longer period of time than Neapolitan-style pizza, which is done in less than 90 seconds, this occurs.The fat begins to separate from the rest of the cheese as the pizza bakes for a longer amount of time, resulting in the distinctive oily drip that is so frequent in New York City, especially in lower-priced pizzerias.The quantity of mozzarella used in a pizza, as well as the sort of mozzarella used, is important considerations.American-style pizza, such as that seen in New York City, is often topped with far more cheese than Neapolitan-style pizza.It is difficult to establish a direct comparison in terms of net cheese weight because NYC pizza is significantly larger than Neapolitan pizza; nonetheless, consider that a 14′′ NYC pizza (on the small side) contains around 200 grams of low-moisture mozzarella cheese (on the small side).

When compared to a Neapolitan pizza, which is typically 11-12 inches in diameter and contains just 80-100 grams of fresh mozzarella on average, this is a significant difference.This is a significant difference in cheese quality, and it is one of the reasons why low-moisture is favored over fresh for NYC pizza, with the primary cause being moisture.The term implies that low-moisture mozzarella contains less moisture than fresh mozzarella, which is probably correct in this case.A single 100g block of fresh mozzarella cheese will soon vanish in a super-hot Neapolitan pizza oven due to the high temperature.

On the other hand, 200 grams or more of fresh mozzarella on a New York City pizza will almost always result in pools of water on the top of the dough.This will make the pizza soggy and difficult to eat, which is particularly problematic when eating on the move, as New Yorkers are known to do.In other words, if you’re looking for a somewhat oilier pizza with plenty of cheese and a little browning, low-moisture mozzarella is definitely your best choice.

Additionally, this is true for practically all American kinds of pizza, including those that do not contain any mozzarella at all.

The Best Brand Mozzarella Cheese For Pizza

Since I published this piece earlier this year, a number of individuals have contacted me to ask for ideas for whole-milk, low-moisture mozzarella brands to try.This is an excellent question, and it was something I had neglected when I first wrote this piece.The finest brand of mozzarella cheese for pizza is whichever type of whole-milk mozzarella cheese is available at your local store at the time of baking the pizza.

Because of the additional high fat content and rich flavor of whole-milk, low-moisture mozzarella cheese, it always melts easily and tastes wonderful on American-style pizza, regardless of the season.Polly-O, Galbini, and Saputo are some of the more well-known brands that I enjoy.However, practically any brand of whole-milk low-moisture mozzarella will do the trick, so to be honest, I don’t really pay attention to whatever brand I’m buying – as long as it’s a respectable one – when it comes to making this dish.As a final precaution, double-check that the cheese you’re purchasing isn’t marked with the term ″part-skim.″ However, if you reside in a section of the world where whole-milk mozzarella isn’t readily available, Amazon has several excellent alternatives.Some high-quality cheeses to consider are as follows:

1. Frigo (Saputo)
2. Bela Francesca
3. Galbani
4. California Gold (Whole Foods)
5. Cedar Valley Cheese
6. Frigo (Saputo)
7. Frigo (Saputo)
8. Frigo (Saputo)
9. Frigo (Saputo)
10. Frigo (Saputo)
11. Frigo (Saputo)
12. Frigo (Saputo)
13. Frigo (Saputo)
14. Frigo (Saputo)
15. Frigo (Saputo)
16. Frigo (

In your location, do you have a favorite brand of whole-milk mozzarella cheese that you’d like to recommend? Please share your thoughts in the comments box below.

How To Avoid Watery Fresh Mozzarella Cheese On Pizza

Watery fresh mozzarella cheese has earned a bad reputation over the years, and for good reason.It has a significant amount of moisture compared to its low-moisture American equivalent.The use of fresh mozzarella has been banned by many professional pizza manufacturers, at least in the United States, for the simple reason that it leaves puddles of water on their crust.

This is understandable — no one wants puddles of water on their pizza slice as a result of leaking water.The situation does not have to be this way, even with a lower-temperature home oven that cannot zap away the moisture in less than 90 seconds, according to the experts.Fresh mozzarella is really my preferred topping for my pizzas because I want to keep things light and fresh most of the time.When using fresh mozzarella, the key to avoiding wet pizza is to chop the cheese into little pieces before baking.In order to keep the cheese at room temperature while I prepare the rest of the ingredients, I normally chop it into little baton or julienne shapes and set it aside.This allows the cheese to somewhat dry out and for any extra moisture to drain out before it is baked in the oven.

For cheese that is very wet, you may chop it up the night before and store it in a well sealed container in the refrigerator.Although your fresh mozzarella will retain its delicate and wet texture, it will not contain any extra moisture that might result in puddles on your pizza.That said, don’t be alarmed if you see a little excess dampness on your clothes.When a small amount of the cheese’s juices mingle with the sauce, it forms a pinkish, creamy umami mixture, which I find appealing.

It’s excellent as long as there isn’t so much liquid in it that it makes the crust soggy, which it shouldn’t be.

How To Get The Best Of Both Worlds

Mozzarella that is fresh and low in moisture Each has a legitimate place in their individual pizza worlds, but what if you want the best of both?I referred to this in the introduction, and I believe it is an excellent way to conclude a piece that has discussed the advantages and disadvantages of each variety of cheese.Even while fresh mozzarella is creamy and smooth, if you use too much of it, you’ll end up with a watery mess on your hands.

Despite the fact that low-moisture mozzarella is delicious, consuming too much of it will make you bloated and nauseous.The reason I believe a combination of fresh and low-moisture mozzarella is preferable for most home pizza makers is as follows: When you combine the two, you get the creaminess of fresh cheese with the additional cheesiness of low-moisture cheese, all without pools of water or a bad stomach the next day.Just remember to keep a tight check on the fresh cheese as it bakes in order to avoid it from being burnt.Fresh mozzarella is a little more delicate and can quickly burn if exposed to direct heat for an extended period of time.You want to take it out of the oven when it’s softly bubbling, rather than when it’s crusted over and burnt on the bottom.

Final Thoughts

Fresh mozzarella vs low-moisture mozzarella is primarily a question of personal choice and the type of pizza you’re intending to make on a given day.A mix of low-moisture mozzarella and fresh mozzarella may be used to make American-style pizzas that are both delicious and healthy.In contrast, no self-respecting Italian pizza maker will use low-moisture mozzarella cheese of the American kind, especially if they are from Naples, as the base for their pizza.

Fresh mozzarella reigns supreme in Italy.American pizza bakes for a longer period of time at a lower temperature, and so fares better when made with a lower moisture cheese to reduce sogginess, which is especially important when making big numbers.When baking Neapolitan pizza at a high temperature and with less cheese, fresh mozzarella is preferred since it bakes faster and holds its shape better.Considering that home ovens often reach lower temperatures than commercial ovens, it is likely that a combination of fresh and low-moisture mozzarella will work best for home pizza makers.This will provide you with the creamy taste of fresh cheese, as well as the extra-cheesy like quality of low-moisture mozzarella to make your dish more special.There will be no puddles of water, and you will not feel nauseous afterwards.

Of course, this is a simplified version to assist you in getting started.There is a whole universe of cheese out there, and there are many variations on how to utilize it on pizza.So, whatever cheese you decide on, best of luck!

The Best Cheese for Pizza

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It’s reasonable to assume that pizza is one of the most popular dishes in the United States.It is estimated that approximately 70,000 pizzerias operate in the United States alone, generating more than $32 billion in sales each year.Creating a pizza that stands apart from the rest of the competition might be difficult for a pizzeria owner to do successfully.

Several factors go into creating a delicious pizza, but the key is in selecting the right cheese.We have conducted extensive study to determine which cheeses would produce the finest appearance and flavor for your pizza.All Wholesale Cheeses may be found here.

How Do You Choose Cheese for Pizza?

• Before you can choose the ideal pizza cheese for your menu, it is necessary to understand what characteristics make a cheese suitable for use in pizza. The following are traits to look for in a cheese that makes it an excellent choice for baking on pizza: Browning Capability – the capacity to turn golden brown through the Maillard process without burning is demonstrated.
• Melting ability – the ability to cover a surface uniformly without leaving lumps or becoming too thin
• melting ability
• When pizza slices are pushed apart, visible threads are apparent due to the stretchiness of the dough.
• It is the amount of milkfat in a cheese by weight of the solids that makes it denser, which allows it to stretch and melt more easily.
• When it comes to cheese, moisture content (the amount of liquid in the cheese) has an influence on its browning ability.

• The finest cheese for pizza should turn a light golden brown while remaining unburned when exposed to the intense heat of a pizza oven.
• A low melting point is also important so that it can distribute uniformly across the crust and avoid clumping together during baking.
• When the cheese is bitten, it should have a moderate stretchiness to it, such that it forms strands when pulled apart but is not too tough to break when chewed in small pieces.

1. It is common for pizza cheese to have a low moisture content (50-52 percent) and a low fat content (35-40 percent), which results in the desirable melting and stretchability characteristics.

Best Cheeses for Pizza

• Despite the fact that there are many different varieties of cheese available, not all of them are suitable for baking pizza.
• Mozzarella, cheddar, parmesan, and provolone are the four most common forms of pizza cheese, but many more cheese varieties may be integrated into your gourmet pies to give them a distinct flavor.
• Mozzarella, cheddar, parmesan, and provolone are the four most common types of pizza cheese.

1. To create a more flexible menu, try combining some of the varieties of cheeses listed below into your pizzas:

1. Mozzarella Cheese

• In addition to being the most popular cheese for pizza, mozzarella has swiftly emerged as the cheese of choice for other types of cuisine as well.
• Because it has been prepared to the bare minimum, it has a fresh taste and a light and creamy texture.
• The traditional component in mozzarella cheese was Bufala milk, although it is now possible to find mozzarella cheese that has cow’s milk in the ingredients.

1. If you intend to serve the conventional variant, look for a DOP emblem on the packaging.

Difference between High and Low Moisture Mozzarella

• When cooking pizza using mozzarella cheese, you have the option of choosing between high and low moisture content (moisture content).
• High-moisture mozzarella has a very limited shelf life and should be consumed within one day after being prepared.
• Low moisture mozzarella has a longer shelf life and a saltier, denser taste than high moisture mozzarella, and it has a longer shelf life as well.

1. This low moisture component also aids in the melting of the product when it is baked.
2. When it comes to pizza, low-moisture mozzarella prepared with whole milk is the ideal choice, whether it’s used as the only cheese or as part of a cheese mix.

High-Moisture Mozzarella Cheese Characteristics

• Flavor: Creamy and mild in flavor.
• Possibility of Pale to Light Browning
• Browning Capability
• Medium melting ability, with a tendency to preserve form
• The degree of stretchiness is low and tends to pool
• Fat Content: 4.8 grams per one-ounce slice of bread
• Moisture content is quite high (52 percent to 60 percent)

Low-Moisture Mozzarella Cheese Characteristics

• It has a mellow, creamy flavor.
• Possibility of Pale to Light Browning
• Browning Capability:
• The ability to melt is medium, and it prefers to preserve its form.
• Flexible, with a tendency to pool
• low stretchiness.
• Per 1 oz. slice, the fat content is 4.8 grams.
• Highly hydrating (52-60 percent)
• high moisture content.

Using Mozzarella on Pizza

• Margherita pizzas should be made using low moisture mozzarella, whereas Neapolitan and Greek pizzas should be made with high moisture mozzarella.
• If you’re using the cheese on its own, make sure to slice it thinly and squeeze out any extra moisture from the cheese.
• Because mozzarella is such a versatile cheese, it is the cheese that is most frequently used in cheese blends.

1. Mozzarella and provolone cheeses can be used to create a typical cheese or pepperoni pizza, respectively.

Mozzarella Pairings for Pizza

• The mild and creamy flavor of mozzarella cheese is enhanced by the addition of the following toppings: Pepperoni, basil, Vienna sausage, tomatoes, salami, olives, arugula, and red peppers are some of the ingredients on this pizza.

2. Provolone Cheese

• Provolone is a semi-hard Italian cheese that is second only to mozzarella in terms of popularity for blending with other cheeses.
• Depending on how long provolone has been cured, the flavor of the cheese can be rather different.
• Using provolone that has been cured for a shorter period of time will result in a sweeter flavor and a creamier texture on your pizza.

1. Choose a provolone that has been matured for a longer period of time if you want a sharper taste and a drier texture.

Provolone Cheese Characteristics

• When fresh, the flavor is sweet and creamy
• when old, the flavor is bitter and dry.
• Capability for Browning: Dark Browning
• Dark Browning
• High melting ability
• melts uniformly
• high melting ability
• Stretchiness ranges from low to medium, with minor stranding depending on the age group.
• Fat Content: 7 grams per one-ounce slice of bread
• The amount of moisture in the air is high (45%).

Using Provolone on Pizza

You may put provolone on just about every flavor or kind of pizza as a result of its widespread appeal among those who like preparing pizzas. With this adaptable cheese, you may create an Italian tomato pie, a St. Louis pizza, a Greek pizza, or a Pinsa Romana, among other dishes. It will not let you down!

Provolone Pairings for Pizza

• When putting provolone cheese on pizza, experiment with some of the following toppings: The following ingredients are used: chicken, pesto basil, onion, broccoli, sausage, spinach, tomato, and red peppers.

3. Cheddar Cheese

• Cheddar cheese is immensely popular due to its distinctively strong flavor.
• The fact that cheddar cheese does not hold up well to high temperatures makes it a cheese that is not commonly associated with pizza.
• When it comes to pizza cheese mixes, it’s typically one of the main ingredients.

1. Due to the fact that cheddar has a lesser elasticity than mozzarella, it does not blister as quickly as mozzarella when baked in a pie crust.
2. Another advantage of using a sharper cheddar cheese with a rich orange hue is that it will bring color to your pizza as well.

Cheddar Cheese Characteristics

• Cheddar cheeses have a strong, earthy, and pungent flavor, with the sharpness being more prominent in darker-colored cheddars.
• Capability for browning: Medium browning
• Low melting ability
• fats can separate from solids when heated at high temperatures.
• Stretchiness is low, and there is little stranding
• Contains 9 grams of fat per 1 ounce slice of bread
• Moderate (34-45 percent) moisture content

Using Cheddar on Pizza

• Despite the fact that cheddar isn’t a very appealing option on its own, it works well in cheese mixes to give color to your pizza.
• You may be as creative as you want with the cheddar cheese and the sorts of pizza you want to construct.
• Because of the variety that cheddar cheese provides, you may customize your meal by adding toppings such as savory pork or sweet pineapple to make it more interesting.

1. On specialty pies such as chicken bacon ranch, cheeseburger, and buffalo chicken pizzas, cheddar cheese is also frequently utilized as a topping.

Cheddar Pairings for Pizza

• Toss some of these toppings with cheddar cheese if you’re making a pizza with it: Pepperoni, Bacon, Pineapple, Chicken, Caramelized Onion, Capers, and Broccoli are some of the ingredients on this pizza.

4. Parmesan Cheese

• Parmesan cheese, as well as other aged Italian hard cheeses, can be shaved or shredded on top of freshly made pizzas, which is a popular topping in Italy.
• As a result of its delicate taste and dryness, this cheese should never be baked in the oven due to its delicate flavor and dryness.
• If the umami flavor of cheeses such as parmesan is damaged by heat, they should be avoided.

1. Instead, sprinkle parmesan on top of your pizzas to bring out the taste of the entire pie.

Parmesan Cheese Characteristics

• Flavor: nutty with a hint of sweetness
• Capability for Browning: Very Dark Browning, with a tendency to burn
• Melting ability is extremely low, and it will crisp rather than melt
• Stretchiness is extremely low, and snaps rather than stretching
• Fat Content: 1.4 grams per tablespoon
• 1.4 grams per teaspoon
• A low (13-34 percent) amount of moisture is present.

Using Parmesan on Pizza

• If you are a cheese fan, parmesan cheese, such as Parmigiano-Reggiano, is undoubtedly one of your favorite go-to cheeses to sprinkle on top of your pizza.
• Parmigiano-Reggiano is a type of parmesan cheese that is used to make Parmigiano-Reggiano sauce.
• Any pizza can benefit from the addition of parmesan cheese, but the Sicilian, Margherita, and Hawaiian pizzas in particular are highly recommended.

1. The flavor of other fresh and tasty toppings will be enhanced by the use of this cheese.

Parmesan Pairings for Pizza

• Combine the savory flavor of parmesan with the following pizza toppings to create a delicious meal: Provolone Cheese
• Bacon
• Broccoli
• Proscuitto
• Arugula
• Mozzarella Cheese
• Provolone Cheese
• Bacon

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5. Gouda

• Gouda is a semi-hard Dutch cheese that is renowned for its rich, distinct flavor and silky texture.
• It is made from cow’s milk.
• In comparison to young gouda, older gouda will have less moisture and a tangier taste.

1. A fantastic addition to pizzas using pulled pork or barbecue chicken, gouda is a delicious choice because of its diverse taste profile.
2. Furthermore, it is available in both straight and smoked varieties, allowing you to select the one that will best complement the other tastes on your pizza.

Gouda Cheese Characteristics

• Flavor: Buttery and smoky in flavor
• Possibilities for browning: Medium to Dark browning
• Mousse-ability: Low to Medium
• it does not soften quickly
• younger gouda will melt more easily
• Stretchiness is low, with pools forming rather than strands being pulled
• 8 grams of fat are included in one ounce of product. Slice
• Moisture content ranges from medium to high (35 percent to 55 percent)

Using Gouda on Pizza

Because of gouda’s buttery taste, it is often used in flatbreads and thin-crust pizzas that combine sweet and savory elements in a balanced manner. Because of the natural smokiness of the cheese, gouda is most commonly served with grilled meats and vegetables.

Gouda Pairings for Pizza

• The following are some of the best pizza toppings to serve with gouda cheese: Pulled pork, barbecued chicken, spinach, mushrooms, red onion, sausage, garlic, olives, and bacon are just a few of the ingredients.

6. Goat Cheese

• Goat cheese is prepared from the milk of a goat.
• When it is fresh, it is smooth and creamy, and it may be combined with different flavors such as berries or herbs.
• As it matures, it turns into a hard cheese that may be wrapped in a rind and stored for a long time.

1. Goat cheese is recognized for its earthy and tangy flavor, and it may provide a distinct touch to your pizza by combining with other ingredients.

Goat Cheese Characteristics

• A flavor that is tart and earthy
• Possibilities for Browning: Light to Medium Browning
• When heated, the melting ability ranges from low to medium
• it becomes creamy, but can separate if overdone
• The degree of stretchiness is low, and it tends to pool.
• Fat Content: 8 grams per one-ounce slice of bread
• A high to very high moisture content (53 percent to 59.8 percent) is present.

Using Goat Cheese on Pizza

• When baked in the oven, goat cheese softens up beautifully, despite the fact that it does not melt as easily as mozzarella or provolone.
• Flatbread pizzas, focaccia pizzas, and Mediterranean pizzas all benefit from the addition of goat cheese to the mix.
• Try sprinkling little dollops of goat cheese all over the top of your pie crust.

1. Customers will experience a rush of delicious flavor with each bite as a result of this.

Goat Cheese Pairings for Pizza

• With the following ingredients, you may make a delicious pizza with goat cheese: Caramelized Onions
• Figs
• Peppers
• Arugula
• Caramelized Onions
• Bell Peppers
• Basil
• Mushrooms
• Caramelized Onions
• Bell Peppers
• Basil
• Mushrooms

7. Gruyere

Gruyere cheese is a sort of Swiss cheese made from whole cow’s milk that is popular in Europe. Despite the fact that it is a hard cheese, it melts well and has a mild savory flavor. When you consume gruyere, you will taste a variety of flavors, beginning with sweetness and progressing to nutty and earthy notes.

Gruyere Cheese Characteristics

• Flavor notes: nutty, sweet, and earthy in nature.
• Capability for browning: Medium browning
• High and consistent melting ability
• The amount of stretch is high, and it becomes mushy with visible strands.
• Contains 9 grams of fat per 1 ounce slice of bread
• Medium (39 percent) amount of moisture content

Using Gruyere on Pizza

When it comes to conventional pizza slices, Gruyere is a popular cheese to utilize. Red or white pizza sauces go nicely with the sweet and nutty flavor of this nutty nut. The fact that gruyere cheese melts evenly and doesn’t blister readily makes it a fantastic cheese for use on any type of pizza.

Gruyere Pairings for Pizza

• Take pleasure in some of the following pizza toppings made with gruyere cheese: Potatoes, peppers, prosciutto, sausage, caramelized onion, spinach, red onions, and pesto are some of the ingredients in this dish.

8. Ricotta

Ricotta cheese is prepared from the whey that is left over following the processing of cow’s milk, goat’s milk, or buffalo’s milk to make mozzarella cheese. This mild and slightly sweet Italian cheese boasts a rich and creamy texture, as well as a mild and slightly sweet flavor. Many Italian meals, including pizza, spaghetti, and even cannolis, benefit from the addition of this flavoring.

Ricotta Cheese Characteristics

• A flavor that is fresh, creamy, and mildly sweet
• Possibility of Pale to Light Browning
• Browning Capability
• Melting ability is extremely low, and it preserves its form even at high temperatures.
• Stretchiness is low, and instead of stretching, it becomes creamy.
• The amount of fat in half a cup is 16 grams.
• Extremely high moisture content (55 to 80 percent)
• very high moisture content

Using Ricotta on Pizza

• The creamy smoothness of ricotta makes it a popular base cheese for white-sauce pizzas such as Pizza Bianca and grilled flatbread pizzas, which are popular in Italy.
• Ricotta cheese can be used with other cheeses such as mozzarella, fontina, gruyere, or gorgonzola to provide a creamy basis for a dish.
• Aside from seafood and veggies, its fresh flavor goes well with other fruits and vegetables as well.

Ricotta Pairings for Pizza

• Ricotta is a good complement to the following pizza toppings: Chicken
• Shrimp
• Broccoli
• Spinach
• Basil
• Tomatoes
• Kale
• Artichokes
• Charred Spring Onion
• Roasted Garlic
• Broccoli
• Spinach
• Basil
• Tomatoes
• Kale
• Artichokes

• Return to the top of the page Having learned the qualities of each cheese type, in addition to which pizza tastes they mix well with, you may begin experimenting by including some speciality cheeses into your pizza recipes.
• It’s critical to choose a cheese that works for your pizza, whether you’re cooking it as a fixture on your menu or just as a specialty item presented once a week at your restaurant.
• Here are some suggestions.

1. Take pleasure in creating delicious pizza for all of your clients.

Top 8 Best Cheese for Pizza

• Is there anything better than a hearty slice of homemade pizza?
• What about a scrumptious pizza with just the right amount of cheesy sauce?
• However, when it comes to the cheese that goes on our beloved pie, there is a great deal of disagreement.

1. So, what is the greatest type of cheese to use on a pizza?
2. Never fear — we’re here to assist you in navigating the many possibilities!
3. So, if you’re ready, have a seat and get ready to discover even more…

What makes a good cheese for pizza?

• To begin, consider what it is about a cheese that makes it a good choice for use as a pizza topping.
• Of course, the flavor is the most important consideration here.
• You’re going to want something that has enough presence to not be overwhelmed by the sour tomato sauce you’re using.

1. In addition, you’ll want a flavor that will go well with any additional toppings you may use on your pie.
2. Another element to consider is how well the cheese melts when it is being prepared.
3. It’s important that your cheese be lovely and soft when your pizza comes out of the oven, so that it contrasts with the crispy foundation.
4. This will also allow the taste to blend with your other toppings, resulting in a deliciously unique mix.

Depending on how you intend to use your cheese, you may also want it to become a darker shade of brown.This has the potential to give your pizza a pleasing golden hue.So, with that in mind, which cheeses are suitable for use on pizza?

The best cheese for pizza

1. Mozzarella

• Mozzarella, the most traditional of the pizza cheeses, may be utilized as a topping in a number of various ways.
• Thick discs of fresh mozzarella will give your pizza a delectable creaminess thanks to the creaminess of the mozzarella.
• Because it is so distinct from the tomato, it complements the sour sweetness of the sauce and makes a delicious combination.

1. Mozzarella and tomato are such a popular combination that they may be found in a variety of dishes other than pizza.
2. Italians frequently eat a tomato and mozzarella salad as a light snack.
3. Add some basil and olive oil, and you’ve got yourself a caprese salad, which is yet another famous export from the Italian culinary tradition.
4. Fresh mozzarella is a fantastic main topping for pizza and goes well with any sauce.

Some online reviewers, on the other hand, have complained that the wetness has made the crust mushy and crumbly.We, on the other hand, have never encountered this issue.To avoid this, just dab your mozzarella pieces with kitchen paper before laying them on your pizza.Place them evenly on the top of your cabinet and you won’t have to worry about excess moisture causing issues.If, on the other hand, you want your cheese to serve as a neutral backdrop to other flavors, shredded mozzarella is a fantastic choice.

You’ll want to choose a cheese with a low moisture content for this.It’s also possible to put it in the freezer for a few minutes beforehand if the cheese isn’t solid enough to grate readily at that point.No matter whether the mozzarella is grated or freshly sliced, it will melt wonderfully over your pizza.In addition, it will give your topping a chewy flexibility that will contrast well with a crispy crust when baked.When it comes to finding the perfect pizza cheese, many individuals will settle on mozzarella as their final destination.

1. Alternatively, if you would prefer something with a stronger flavor, there are plenty additional possibilities available.

2. Cheddar

• Cheddar is the most popular snacking cheese in the United States, so it stands to reason that it will also be a hit on pizza.
• And, depending on whether you pick a mature, extremely mature, or vintage choice, it will bring a lot of robust flavor to your dish.
• If you’re using cheddar cheese, make sure you grate it rather than slice it.

1. You may use as much or as little of your topping as you choose.
2. However, keep in mind that if you use a lot of cheese, you will end up with puddles of oil when you bake your pizza.
3. Adding more time to your pizza’s cooking time may help them evaporate, but keep an eye out for burning edges.
4. For pizzas where you want the cheese flavor to take center stage, a strong cheddar is a terrific choice.

It also pairs well with a variety of different cheeses.And, despite the fact that it is robust, it will enhance virtually any meat, fish, or vegetable dish.

3. Goat’s cheese

• A strong flavor is achieved by using goat’s cheese, which is another fantastic alternative for individuals seeking it.
• It’s salty, sour, and very delectable.
• Furthermore, it pairs beautifully with the sweetness of roasted peppers and onions when used on a vegetarian pizza.

1. Goat’s cheese should be placed on your pizza in discs and then cut immediately before it’s time to put it in the oven to melt the cheese.
2. It melts wonderfully, and it will also brown somewhat when exposed to high temperatures.
3. It will make your pizza seem so appetizing that you will have difficulty keeping your hands off of it until it has cooled down completely!
4. Be warned: we’ve seen some places propose preparing goat’s cheese in a similar manner to cream cheeses such as mascarpone, which we believe is incorrect.

This is complete lunacy!Despite the fact that goat’s cheese has a softer texture than cheddar, the similarities between goat’s cheese and cream cheeses end there.Despite the fact that goat’s cheese has a powerful flavor, it should be treated with care.Just a few pieces will be plenty to add flavor to your pizza without overwhelming it.In addition, be selective in your selection of the various toppings you will serve with it.

To get the most flavor out of it, substitute it for meat or fish rather than serving it alongside them.

4. Pecorino Romano

• Pecorino Romano is a hard cheese made from sheep’s milk that is produced in Tuscany.
• A minimum of eight months is required for it to acquire its unique nutty taste.
• When the cheese is produced in the United States, it has distinct qualities and is sometimes referred to as just Romano.

1. Rather than sheep’s milk, it is most commonly prepared from cow’s milk.
2. And it is allowed to mature for a much shorter period of time.
3. As a result, the cheese has a softer flavor than before.
4. If you can get your hands on some genuine Pecorino, take advantage of the opportunity!

Also, don’t bake your pizza in the oven while you’re making your sauce.Instead, as it comes out, grate it in huge shards over the surface of the water.Toss it with arugula before putting it on top of your pie is another excellent option.

5. Blue cheese

• It is not to everyone’s liking that blue cheese is served.
• However, when used in moderation, it may be a delectable complement to veggies and nutty toppings on a plate.
• Consider the following ingredients: caramelized onions, mushrooms, spinach, walnuts, and red onion.

1. It can also be used in conjunction with sweet tastes.
2. Pizza toppings such as pears, prosciutto, and crumbled blue cheese, for example, are delectably wonderful.
3. By using gorgonzola as your blue cheese, you can keep your pizza as genuinely Italian as possible.
4. The flavor of a wine can change greatly depending on how long it has been ageing.

Generally speaking, young gorgonzola is delicate and creamy, but more mature varieties can be robust and verging on unpleasant.This is one of those cheeses where a little bit goes a very long way.But don’t be intimidated by it!When combined with the appropriate toppings, it produces a pizza that is truly exceptional.

6. Toma

• Toma cheese is a key element in several kinds of real Sicilian pizza, particularly those made with tomato sauce.
• So, what exactly is it?
• Toma is a Spanish word that means ″farmer’s cheese,″ and it is sometimes sold in the United States under the name ″farmer’s cheese.″ It’s possible that you’ll have to search for it for quite some time.

1. Your best chance is to shop at artisan food stores that import their products directly from Europe.
2. Is it, however, worth the effort?
3. We believe this is true – especially if you’re creating a Sicilian pizza from scratch.
4. Camembert is a semi-hard cow’s milk cheese that is produced mostly in Sicily and the northern parts of Italy.

It has a pale yellow hue, a creamy texture, and a creamy, buttery flavor.It is made using whole milk.It will work nicely with a wide variety of toppings.And if you like to make your pizza as basic as possible, it has enough flavor to be served with just tomato sauce.It also melts really well.

7. Parmigiano Reggiano

• Parmigiano Reggiano is yet another Italian cheese that is frequently used in pizza.
• And, like Pecorino, this is a cheese that is best used on pizzas that have just been taken out of the oven to avoid melting.
• But first, a word on parmesan, which will be discussed more below.

1. The cheeses Parmesan and Parmigiano Reggiano are not the same as one another.
2. The latter has been designated as having a protected designation of origin.
3. It’s important to note that in order for a product to bear the name Parmigiano Reggiano, it must be produced in Italy.
4. Furthermore, it must be created using a certain procedure.

These restrictions are not applicable to cheeses labeled ″parmesan,″ on the other hand.They strive to be as authentic as possible to the original Parmigiano – but all too frequently, they fall short.We’d recommend avoiding powdered parmesan, particularly the sort that comes in enormous jars, in particular.Unfortunately, it does not have the same flavor as the actual thing at all.What should you do with Parmigiano Reggiano on your pizza now that we’ve cleared things up for you.

After the pizza has completed baking, we like to grate huge pieces of parmesan cheese on top of the pie.This will offer you a brittle texture, as well as a harsh, salty taste impact in your mouth.For some, it is preferable to shred it more finely and combine it with grated cheddar before spreading it over the pizza before baking it.However, we believe it is a disgrace to diminish the flavor of what is commonly referred to as the ″king of cheese.″

8. Provolone

• Last but not least, provolone is another Italian delicacy that is widely available.
• This is another another cheese whose flavor and texture vary depending on how long it has been allowed to develop in the cave.
• Young provolone has a smooth and creamy flavor that complements many dishes.

1. More mature varieties will have a drier texture and a sharper taste.
2. Both forms of cheese melt smoothly and have a little stronger flavor than regular mozzarella cheese.
3. They are particularly effective when used with mozzarella to form the cheese layer on your pizza crust.
4. Another fantastic alternative for pizza is deli provolone cheese from a deli.

The flavor is somewhat lighter in this case, but it melts well as well.

What’s your favorite cheese for pizza?

• We hope you’ve enjoyed our tour of some of the top cheeses available for use in pizza creations thus far!
• There is something for everyone, whether you want to stick with super-authentic alternatives like toma or mix it up with some good old cheddar.
• Instead than guessing which will suit you best, try a few other options.

1. You’ll almost certainly discover something that suits both you and your pizza.
2. You’ll have a great time along the way, too!

The best cheese for pizza

• Your decision has been made: ″Enough with the takeaway!
• ″We’re eating handmade pizza this weekend,″ says the chef.
• You prepare your favorite cool-rise dough, preferably one that develops flavor overnight in the refrigerator, according to your preferences.

1. You’re making a pot of your aunt’s secret tomato sauce on the stovetop at low heat.
2. Finally, you’re ready to assemble your pizza, so you get the mozzarella cheese from the refrigerator…
3. But hold on a sec.
4. Is mozzarella the greatest cheese to use on a pizza, or is there a better option?

Alternatively, may different types of mozzarella deliver the same meltability as mozzarella but with a deeper, more nuanced flavor?Let’s have a look and see.It is one of life’s most beautiful pleasures to take a hot pizza triangle in your palm and watch the melted cheese stretch itself into scented threads as your hand advances from the pan to your lips.Although mozzarella, America’s favorite pizza cheese, is known for its gooey-gooey texture, how does it do in the flavor department?If you ask me, the block of mozzarella that you’d normally use is really boring and uninteresting.

Certainly, it has some of the milky/tangy flavor of cheese in general, but overall, it has a somewhat bland flavor.Although this isn’t always a negative thing, when mixed with spicy sausage or hot peppers, mozzarella serves as the ideal counterbalance.For example, how about a pizza that is topped with the delicate tastes of mushroom and bell pepper or black olives and onions?Not only would it be wonderful to add some variety to the mix, but it would also be nice to avoid sacrificing meltability (and its twin, stretchability).

Consider meltability

• In general, the harder and more matured the cheese is, the less likely it is to melt on your pizza’s surface.
• Soft Jack cheese melts in a couple of minutes, but two-year-old Parmesan cheese scarcely melts at all throughout the cooking process.
• Due to the fact that I believe the most of you would not enjoy pizza topped with chunks of semi-melted cheese, I selected to test ″young″ (minimally aged) cheeses with a low melting point.

1. Following a little investigation, the following list of cheeses with high meltability was discovered: cheddar, fontina, Gouda, Jack, mozzarella (both fresh milk and standard), Muenster, provolone, and Swiss raclette (see below) (or just regular Swiss cheese).
2. Aside from that, I’ll put my own custom blend of Parmesan, Asiago, and sharp cheddar to the test, which I’ve prepared in order to maximize its meltability; more on that later.
3. There are various cheeses that melt well on top of pizza; Wisconsin brick cheese comes to mind as one example.
4. However, I’ve decided to keep with those that are widely accessible at your local grocery.

Also, while Velveeta and processed American cheese are both quite meltable, I’ve decided to forego using them since I’m seeking for cheeses with a little more flavor and personality.

What about stretchability?

We’ve found that most cheeses will melt when placed on top of a pizza during the baking process. Which, on the other hand, will not only melt but will also stretch into those gooey, sloppy strands that can make pizza eating such a deliciously difficult endeavor? To put these cheeses to the test, let’s get together some conventional (and not so typical) pizza cheeses.

How the test works

• Rather of baking and topping ten pizzas, I’ll go the easier route and just use split English muffins as the foundation for my pizza dough base instead. I spoon tomato sauce onto each of the ten muffin halves before sprinkling cheese on top. When it comes to our Crispy Cheesy Pan Pizza recipe, I’ve done some arithmetic in order to match the quantity of cheese you could find on a regular slice of pizza. The result is that each muffin half has 21g (3/4 of an ounce, or around 3 tablespoons) of cheese. I bake the