Summary
What are the best types of cheese on pizza?
What are the best types of cheese on pizza?
For the majority of people, cheese remains an essential ingredient in pizza. But, for the recipe to be perfect, it is still necessary to choose the right type of cheese. And, suffice to say that you are spoiled for choice: hard dough, soft dough, flowery rind, refined or not, melted, fresh … How to sort through all this? The great Italian Chefs have their preferences and their little secrets to sublimate the pizza.
One important thing to remember: when ingredients are combined, it is recommended to focus on contrasts in texture and flavor. For example, if you want to add a hard cheese to your pizza, the advice of the Chefs is to grate it and combine it with a soft one, in higher doses. Mixing the textures of the different cheeses, and adding them to the other ingredients, gives a unique taste to the pizza.
Here are the cheeses recommended by specialists:
Mozzarella
Great chefs usually use mozzarella to achieve a perfect taste and a very mellow texture. However, one should proceed with caution, as mozzarella-based pizza leaves a lot of oil during cooking. Certainly, it is natural for cheeses to release some of their fat when subjected to high temperatures. But, it can have an impact on the final aroma, appearance and taste of the recipe. As you know, there are different types of mozzarella on the market. It’s up to you to choose the best quality so as not to make any mistakes. Thus, this cheese can make your pizza very tasty with a non-oily texture and very pleasant for the palate.
Parmesan
Parmesan cheese is very popular in Italy: it is slightly spicy and intensely tasty, with a very recognizable taste. For big lovers of this cheese, you do not need to combine it with another. On the other hand, for those who want to reduce its intensity, it is possible to mix it with mozzarella (grated or in small pieces) or any other soft cheese.
If you want to integrate it on top of the pizza, it would be best to grate it so that it melts evenly. This will give you a harmonious golden crust over the entire surface of the pizza. The little extra tip: do not hesitate to season it with basil, mushrooms and fresh tomatoes. Your pizza will delight all taste buds!
Gouda
An alternative to mozzarella and parmesan? If you want to vary your tastes, bet on gouda to concoct a recipe full of character. It is also a delicious and inexpensive option. This cheese is also acclaimed by the Chefs. Especially because it melts easily and goes perfectly well with traditional Italian pizza. Do not hesitate to test the smoked version of gouda, very often used for hot preparations. Your pizza will taste more subtle and aromatic.
Gorgonzola
Some can’t stand the strong aroma, but others are irresistibly attracted to blue cheeses like Roquefort or Bleu d’Auvergne. And that’s good, since gorgonzola remains one of the best types of pizza cheese. Imagine a “4 cheeses” without this blue cheese, it would be very sad! Because, it is he who gives it a touch of exquisite elegance. If you want to seduce the most demanding palates, the Chefs recommend incorporating gorgonzola or Roquefort into your pizza dough.
Generally, you should grate this cheese and sprinkle it on the dough, adding a larger amount of mozzarella or another soft cheese.
Roquefort, in particular, has a very salty and intense taste. It goes very well with arugula, it is also a classic among Italians.
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