![]() Cheddar CheeseĬheddar cheese, on the other hand, results in less blistering and more uniform color due to its “small elasticity”. Their findings? Mozzarella is still the best pizza cheese because of all the above factors, but it’s best to add one or more of the others depending on how you want it to melt and perform. And less-elastic cheeses brown less because the blisters don’t form. ![]() Oils, however, lead to less browning because they prevent moisture from easily evaporating. High-moisture cheeses release more steam, causing bubbles (blisters) that brown. (Oh, to have been a part of that study.) A team of researchers at the University of Auckland tested seven cheeses-mozzarella, provolone, Cheddar, Colby, Edam, Emmental, and Gruyère-for factors like moisture, free oil content, and elasticity. Turns out that scientists have actually done a study on the best cheeses for pizza. In general, this is good because it lets the other ingredients’ flavors shine through…but many pizza chefs like to blend mozzarella with other cheeses for a deeper cheese experience. Truth be told, mozzarella can be a bit bland. So that’s the story on mozzarella…but mozzarella is only part of the perfect pizza story. Those who like a crispy crust are especially better off saving the fresh mozzarella for Caprese salad rather than pizza. In fact, our friends at Bon Appétit came out rather strongly in favor of low-moisture mozzarella. While many pizza customers find this soggy middle to be the benchmark of a true Neapolitan pie, most people prefer the saltier flavor and easy melting of a lower-moisture aged mozzarella. One thing many pizza lovers don’t like about the classic Margherita, however, is the fact that water from the fresh mozzarella tends to spread, form puddles and soak into the crust. ![]() This pizza does not contain an abundance of cheese as we tend to use in America, as you want all three colors to shine through. The sauce is a simple marinara with oregano and garlic, and the mozzarella and basil are both fresh, so they are as white and green as possible. This pizza, named for Queen Margherita of Savoy in the 1880s, represents the colors of the Italian flag: red (tomato), white (mozzarella) and green (basil). Purists tend to prefer fresh mozzarella-either di bufala or the cow’s-milk version, fior de latte-because it’s what was used on the original Pizza Margherita in Naples, Italy. aged, again, it’s a matter of preference. Neither is better it really depends on what you want your cheese to do.Īs for fresh vs. Since there aren’t very many water buffalo in the United States, you can assume your Wisconsin mozzarella came from a cow – likely a Holstein.įat and calories aside, the main difference between whole-milk and part-skim mozzarella is that the whole-milk version melts better, while part-skim browns faster. There are several different types of mozzarella: whole-milk and part-skim, fresh and aged, and mozzarella di bufala, the Italian original made from the milk of domesticated water buffalo. These cheeses are kneaded during manufacture to give them a stretchy consistency that results in those delectable strands we know and love. The texture comes primarily from the fact that it is a pasta filata-type cheese (“spun paste” in Italian). Mozzarella is considered the best cheese for pizza for a few reasons: its delicate, milky flavor, its smooth, elastic texture, and its fabulous meltability. (The most popular cheese for snacking is Cheddar.) Lots of Mozz (Mozzarella) After all, mozzarella is the most popular cheese in America, and it’s all because of pizza. For some it’s the crust others swoon for a particular sauce recipe…but just as likely it’s the perfect combination of cheeses for pizza.īut wait-isn’t pizza cheese just mozzarella? Not at all…but of course, any discussion of the best cheese for pizza has to start with mozzarella. This is why people love pizza, and it’s why so many pledge their loyalty to the pizza parlor that delivers just the right experience. When the slice is lifted from the rest of the pie, those gorgeous elastic strands follow it from the pizza pan to your plate like harp strings of heavenly flavor: flavor that more than delivers on the promise offered by the appearance and texture. The pizza arrives at your table, its savory aromas only hinting at the toppings and herbed tomato sauce tucked under a blanket of melted cheese…actually, it’s more of a comforter, richly golden and invitingly dappled with toasty browned spots that beckon you to dive in. But American regional tastes-and science-say it’s not the only one. What type of cheese goes on pizza? Well, mozzarella cheese is the best cheese for pizza. Best Cheeses for Pizza: Mozzarella & Beyond
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |