Types of Cheese for Pizza

Types of Cheese for Pizza
What is the best pizza cheese? Without a doubt Mozzarella. However it is not the only option when it comes to cheese for your pizza. There are lots of flavorful cheeses you can use to create your favorite pie. From dry Italian cheeses to a creamy blue cheese béchamel sauce, try them individually or mix and match to discover your favorite flavor combination. Many of your more pungent varieties make wonderful accent flavors that add that gourmet spark to your pizza when combined with complimenting ingredients.

Mozzarella – The Official Cheese for Pizza

Mozzarella comes in three main varieties. Fresh mozzarella, deli mozzarella and whatever that stuff is in the big brand cheese isle. If you have never used fresh mozzarella you simply must give it a try.

Deli Mozzarella

deli-provolone-cheese-shreddedWhen you want shredded mozzarella cheese, the best cheese to use is deli-style mozzarella. Most grocery stores sell mozzarella from a block in their deli department. Instead of getting it sliced, just ask for a chunk and shred it at home later with a box grater. Using deli cheese instead of bagged shredded mozzarella cheese will provide a richer and creamier cheese flavor and often it comes out to be cheaper by the pound as well.

Best Mozzarella Brand

Amongst the readily available brands of  deli mozzarella there is overall little difference and certainly not enough to go out of one’s way to obtain a specific brand. I do however lean toward the Whole Foods whole milk mozzarella, usually sold in pre-cut block custom wrapped by the deli, when needing a shredded cheese for a pizza. It is slightly closer to fresh mozzarella in it’s consistency than other brands however still a deli style mozzarella. It melts well and has a rich creamy taste.

Whole Milk Mozzarella vs. Part Skim Milk Mozzarella

The biggest difference you will find between deli mozzarella is varieties made from whole milk and part skim milk. The whole milk mozzarella, with only a gram or two more fat per serving has more flavor with a more creamy cheese texture. Overall the use of whole milk and additional fat gives it a more satisfying taste; because of that, you will likely use less of the whole milk mozzarella cheese to get the same satisfying cheese taste than you will of the part-skim mozzarella. Ultimately making the decrease in fat a non issue for those watching their fat intake; which is the case for most low fat foods.

Fresh Mozzarella

Fresh mozzarella should be your standard go-to cheese for pizza. This style of mozzarella cheese is the classic Italian pizza cheese and its minimal processing offers up a fresh taste with a light and creamy texture. It comes in many different shapes and sizes and breaks apart easily but cannot be shredded like the drier mozzarella cheeses you may be accustomed to. Fresh mozzarella is widely available and often sold in round eight ounce balls, vacuum sealed or sitting in a bowl of whey at your local deli counter. It does have a short shelf life and once opened should be used within a week. When using fresh mozzarella on your pizza keep it in larger slices spaced out. This prevents the cheese from getting overheated and destroying the flavors but due to the lightness of fresh mozzarella the cheese will melt down and spread across the pie as it cooks. This also gives you a variety of flavors with each bite; some may have more cheese and others more sauce to provide you with a unique experience with each slice.

Smoked Fresh Mozzarella

Smoked mozzarella is a smoke-cured cheese made from fresh mozzarella. Smoked mozzarella is most commonly available in 8 ounce balls and has a yellowish-brown outer skin. The edible skin is created from exposure to smoke during the smoking process. The texture is a bit drier due to the smoking process than the standard, fresh mozzarella but has a strong, smoky flavor on the outside and a lighter flavor on the inside. Consider using smoked mozzarella mixed with standard, fresh mozzarella as an accent flavor. Smoked mozzarella is generally available at specialty grocery and cheese stores and has a longer shelf life than standard, fresh mozzarella.

Sizes of Fresh Mozzarella

Fresh mozzarella is known by various names depending on its size and shape. The pound log and half pound balls are the most common sizes found in grocery stores and are the perfect size for slicing. The other sizes are much smaller including ovoline (4oz), bocconcini (1.5oz), ciliegine (13g), noccioline (9g), perle (4g) and finally, perline (1g). Fresh mozzarella can be found either at the deli counter or pre-packaged in the refrigerated cheese section.


Aged or Italian Provolone

Provolone is a semi-hard Italian cheese which is similar to Provola and Provoleta. In the United States Italian Provolone is often referred to as Aged Provolone. The taste of Provolone can vary depending on the length of aging from a sweet mild flavor with a more creamy texture, short aging time, to a distinct piquant taste and dryer texture, longer aging time. Any variety makes an excellent cheese to mix in with mozzarella to add a bit more flavor to it or as a final garnish after cooking.

Deli Provolone

In the United States there is also a type of cheese called Provolone that is sold at most deli counters, usually in a round log. This type of provolone can be a great cheese to use for pizza; slightly drier than deli mozzarella but still melts well. It does have a miniscule difference in flavor but would be over shadowed by any toppings and nothing like its Italian counterpart. If you want the provolone flavor opt for an italian or aged variety mixed with with shredded mozzarella.

Aged Italian Hard Cheeses

Authentic Aged Italian Hard cheeses are amazing additions to any pizza either grated or shaved they add the finishing touch that will make your pizza shine. However due to their delicate flavors and dryness you should never put them in the oven. Heat destroys the flavor of all cheeses to some degree and there is just no reason to cook these cheeses. Most people has had the American made versions of these cheeses generally labeled as Parmesan, not the Kraft grated cheese, and Romano sold in wedges; they are good in their own right but do not compare to the complex piquant flavors of the authentic Italian variety.

Parmigiano Reggiano

parmigiano-reggiano-on-pizzaParmigiano Reggiano is the DOP (Denominazione di origine protetta) and PDO (Protected designation of origin) certified product from Parma, Italy that has been aged for 12-36 months. This shouldn’t be confused with products labeled as Parmesan which is aged generally less than 9 months and substantially inferior in flavor, made from cows fed more than just grass and hay and from pasteurized milk. Parmigiano Reggiano has a more crumbly texture, nutty flavor that is far more intense and created using natural techniques and strict breed and diet from the cows. It also contains a significantly less salt, the high salt levels in American made Parmesan cheese is a major contributor to its flavor .

Grana Padano

Grana Padano is also a DOP and PDO certified cheese from Italy aged 8-20 months with varieties aged over 20 months designated as Grana Padano Riserva. It is similar in taste to Parmigiano Reggiano but with less stringent laws governing its production area, breed and diet of cows and thus the cheese tends to be less expensive.

Pecorino Romano

Pecorino Romano is a DOP and PDO certified cheese made in Tuscany from sheep milk and aged 8 or more months. The aging process and use of sheep’s milk gives this cheese the most unique piquant flavor of the three cheeses. Ramono made in the United States is generally labeled as just Romano and is often made from mostly if not all cow’s milk and aged for a shorter amount of time resulting in a more bland cheese in comparison to authentic Pecorino Romano.

Smoked Gouda

Smoked Gouda is a smoke cured yellow cheese made from cow’s milk from Gouda, Netherlands. The cheese has an editable skin and is generally on the creamier side in texture like young wax sealed Gouda wheels but with a strong smoky flavor. The cheese is best used diced up on pizza as it doesn’t melt well but when warmed does have a very thick creamy texture. It combines well with bacon, caramelized onions, or roasted vegetables. Works great mixed one part Smoked Gouda with four parts Mozzarella.

Blue (Bleu) Cheese

Crumbled Blue Cheese combines well with fresh bright flavored vegetables such as cherry tomato and arugula. You can use it crumbled on the bottom layer or create a blue cheese béchamel sauce as the sauce layer. The natural molds that create the distinct flavor of blue cheese can be quite strong so a lot can go a long way.

Cream Cheeses (Goat Cheese, Cream Cheese, Boursin and Mascarpone)

Cream style cheeses can be a great alternative cheese as they can be used alone or infused with herbs and other flavors. Try using these as a spread on crust of a flat bread pizza or as small chunks scattered over the dough. These cheeses are best to use cold and on the bottom as they burn easily.

Tips When Using Cheese on Pizza

  • Use cold cheese to prevent cheese from over cooking and possibly burning.
  • Don’t use too much cheese. 4-6 ounces of cheese is an appropriate amount of cheese for a 13″ thin crust or NYC style pizza.
  • Cheeses to avoid on pizza: processed cheese or oily cheeses such as Velveeta, American cheese and Cheddar or pre-shredded cheese.
  • Always add hard cheeses after the pizza has cooked to preserve their deliciate flavors. When shredded they will soften quickly with the residual heat from the pizza.

Making Your First Pizza

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  • Fran

    Great suggestions! Thanks! We are traveling to other parts of the world and the types of cheese we normally use at home are not available. This provides a good list to use when shopping.

  • Big Russ Carrey

    what’s up bro.. love your pizza site .. lots of good info

    • http://www.brianyork.net/ Brian York

      Thanks Big Russ, poured a lot of time into this so it’s always wonderful to hear! If you use instagram, facebook or twitter share any pizza pics @thehomepizzeria. Would love to see what you are making.

  • http://myrecipebowl.com/ Trinity

    Thanks for the great advice!

  • Ben

    Smoked Gouda! Wicked. Why hadn’t I thought of that?

    • Rulle

      Because it doesn’t belong on a pizza? 🙁 yuck

  • Katrina Byskal

    I’m trying to find the perfect blend to make a three cheese pizza bu I’m finding that Parmesan, cheddar, and mozzarella are causing a salty taste that is outweighing the richer tastes of the mozzarella and dough…..any suggestions

    • http://www.thehomepizzeria.com/ Brian York

      Hi Katrina,
      Avoid Cheddar would be my first suggestion, it is too oily for pizza. If you are getting too much of a salty taste its probably due to too much Parmesan as it has a very strong salty flavor. Use it sparingly. If you want to make a 3 cheese blend I’d give Mozzarella, Provolone and Monterey Jack. You can also try Gouda or Smoked Gouda (non the aged goudas). Consider using any hard / aged cheeses as an accent cheese, ideally after you finish cooking as a garnish.

    • Rulle

      Depends on how strong cheese flavor you want but I would consider aged Fontina, Taleggio, a Gorgonzola, Pecorino.
      If you want a milder result, use some ricotta, Provolone, young Fontina.

  • sahil paul

    I am in India. How do I create the liquid cheese stuffed inside “Cheese Burst” Base of Domino’s Pizza? Or else if it is available ready made, I would buy that.

    • http://www.thehomepizzeria.com/ Brian York

      Roll the edges of your pizza dough with shredded mozzarella cheese inside before you top it. If you eat eggs do an egg wash at the seam to seal them, or just brush with water. Bake at a lower temperature. About 400°f, use the pan pizza dough.

  • alex maeba

    Hi i can suggest that best cheese makes pizza brown bread and not oily is mozzarella

  • Luis Fahmy

    Can i know how to make my pizza cheese really stretchy? Do i need to mix the mozarella with other cheese? tq

    • http://www.thehomepizzeria.com/ Brian York

      Hi Luis,
      I don’t think there is anything you can do to cheese after its made to make it more stretchy(stringy?). More than anything this varies by brand and usually not a trait of fresh mozzarella but more typical of a processed cheese. Whole milk mozzarella block cheese’s sold by restaurant food distributors would be the place too look, and not at your local grocery. The closest you will get is Whole Food’s whole milk mozzarella chunks. You could also try using sliced whole milk mozzarella cheese from the deli instead of shreaded / shreading it yourself. What is the reason you are needing it to be stretchy?

    • Brian Cole

      mixing part-skim and full fat mozzarella will achieve this. This is what Giordano’s in Chicago does and there’s are exceptionally stretchy

  • Daniel Hockenberry

    You ever have pizza from somewhere that has a slightly soured taste, I like that strong taste but have no idea of what kind of cheese it is.

  • Kunadevi Anand

    Hi can I use homemade cheese to make my pizza?

  • Mike

    Besides the cheeses mentioned I have used Swiss and/or Cheddar cheeses on pizza with small diced maple smoked ham chunks & tomato sauce. Both were fabulous.

  • Rulle

    You can technically put whatever cheese you want, but If you are making genuine Napolitan style pizza then don’t use smoked gouda. Please. You should stay true to original with using fior di latte mozzarella, maybe add some parmiggiano for flavor.
    If you’re making other style pizza (like pizza romana or Sicilian style pizza) you can go more crazy and use ricotta, goat cheese, whatever. They are less traditional. Other cheeses to try are Taleggio, Fontina, Gorgonzola. Maybe even scamorza if you’re crazy…

  • Rulle

    Also, depends on your country/area you live, different countries have different cheeses, you can try to melt a piece of cheese to see if it would work on a pizza – if it splits into oil+hard curd – not good (like cheddar). If it melts into goo then it works as a mozzarella substitute (monterey jack, mexican asadero), if it stays mostly dry with just a little bit of liquid but gets a nice umami/sality flavor, you can use it as parmiggiano replacement (manchego, asiago for example).

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