What is the Best Cheese For Homemade Cheese Pizza?

Delicious pizza cheese should always be at the center of any pie you craft or purchase, and we want you to choose wisely when selecting which cheese will make up your pie! But which cheese should we choose for maximum melty cheese enjoyment?

Mozzarella cheese melts easily and adds a creamy mouthfeel to a pizza, while other cheeses may work better with different toppings or even sweet ones. Moisture levels play a critical role when selecting oven-ready cheese varieties; therefore it is wiser to opt for low-moisture mozzarella.

Mozzarella

Mozzarella reigns supreme as pizza cheese. It melts quickly and smoothly, adding creamy texture and an irresistibly milky flavor that complements many toppings perfectly. Plus, its stretchiness helps form gooey layers on pizza or when used to create Caprese salads!

Mozzerella cheese is made by heating and then kneading curds from either buffalo (known as mozzarella di bufala) or cow’s milk curds, then stretching the proteins horizontally by heating and then kneading. Finally, salt is applied to remove moisture while oftentimes additional spices like paprika are sprinkled for additional flavoring.

Low-moisture mozzarella will be less likely to weep water when baked into a pizza crust, as its protein network denatures and tightens at higher temperatures, forcing out trapped moisture that had become trapped inside it. This results in pizzas with fewer watery puddles and less of an unsatisfying soggy texture.

Cheddar

Cheddar cheese is one of the most beloved American cheeses and an indispensable component in many dishes. With its distinct sharp taste combining well with fruits, nuts, cured meats and creamy textures from pasta or sandwiches – cheddar is aged for various lengths of time depending on its desired sharpness – from mild varieties aged only for several months all the way through extra sharp varieties aged for up to one year in storage!

Modern cheesemakers employ starter cultures to promote the growth of acid-producing bacteria that gives cheddar its unique tart and biting flavor, as well as making it one of the more affordable refrigerator cheeses. Originally, curds were formed into wheels wrapped with either lard or cotton before being covered by wax or plastic to avoid hard rind formation.

If you prefer mild cheddar on pizza, Havarti may provide an ideal replacement. With its subtler tones and complex notes of toasted hazelnuts, browned butter and salt sparks it has become one of the world’s favorite pizza cheeses.

Fontina

Fontina cheese adds an elegant, creamy texture that makes any pizza taste better, melting into a gorgeous layer that holds up against whatever toppings you choose.

Italian-style cow’s milk cheese from Aosta Valley traditionally produces this creamy and nutty variety that develops more complex flavors as it ages. Made with milk from rich meadows and high-altitude pastures in Aosta Valley, its buttery taste paired with light fruit aroma is what gives this cheese its special character.

Make simple margherita or elaborate pizza masterpieces using this cheese for homemade pizza creation. But use it also in casseroles, mac n’ cheese dishes or even on sandwiches!

Though you may not yet be acquainted with fontina cheese, make time for it on your grocery list. Look out for authentic d’Aosta DOP fontina (sometimes referred to as fontella) at local grocery stores; watch out for non-DOP versions from Denmark or the US which contain lower moisture and may feature different flavor profiles than real fontina made in Italy – they can easily be identified by their signature DOP sticker on their rind!

Monterey Jack

monterey jack cheese, with its mild melting properties and wide range of topping possibilities, makes an excellent base for pizza. Perfectly complementing different toppings such as pepperoni or ham, monterey jack was originally developed in central California (present-day Monterey County where Big Little Lies is set) by Spanish missionaries in the 1800s; today it remains a beloved staple in homes throughout California – it goes with any pizza style perfectly.

Cheddar cheese adds rich flavour and firm texture to any pie, adding rich layers of rich flavors like cheddar brings. While its firm texture doesn’t melt as easily as mozzarella does, its tart tang adds dimension to toppings and works particularly well when pairing with diverse flavor profiles such as BBQ chicken pizza or bacon cheeseburger pizza.

Muenster and feta are popular mild cheeses that make excellent pizza bases, providing silky textures that enhance any toppings while counteracting sharper varieties. Goat cheese adds an exotic touch that goes perfectly with vegetables or caramelised toppings; and finally ricotta offers softness on any pizza pie!

Burrata

Burrata is an exquisite Italian cheese similar to mozzarella but with a more decadent and luscious filling. Produced using the same technique as mozzarella, but instead of stretching curds into balls it’s made into an open “pillow” which is then filled with stracciatella – an Italian blend of frayed pasta filata and cream.

This produces a delicate interior that tastes and resembles cold cream lava when cut open; making it the ideal cheese pizza topping!

Burrata can be more delicate and fragile than other high-moisture cheeses, according to Sennett. If it remains uneaten for more than one or two days, store tightly wrapped in plastic wrap or an airtight container to maintain moisture levels in its interior.

Ricotta offers another delicious option, similar in consistency and taste to mozzarella but without its melty stretchiness. It’s an ideal choice for people looking for more neutral flavour profiles without forgoing its melting stretchiness.

Parmesan

Parmesan cheese is an indispensable addition to our refrigerators, adding an irresistibly rich umami note to pasta dishes, salads, hearty casseroles and roasted vegetables. As one of the most versatile cheeses available – even though it doesn’t melt easily (unless grated directly onto pizza! ), its flavor more than makes up for any shortfalls in melting characteristics.

There are a variety of cheese options in grocery store cheese departments worth trying as suitable replacements for authentic Parmesan, such as Grana Padano (which comes very close in taste and texture to that of true Parmesan) or Pecorino Romano, another hard cheese offering similar flavors yet less costly options.

If you haven’t decided which cheeses will make the cut when it comes to pizza toppings, mix together several. Combining low-moisture mozzarella with some asiago and pepper jack can add mild yet punchy layers of flavor – or try something stronger like smoked gouda or raclette that have strong but subtle flavors, plus can stand up well against heat in your oven.

Ricotta

Ricotta cheese is a delicate, mild cheese that adds an irresistibly creamy layer to lasagna, cannoli filling, and tasty pizza topping. Plus it provides many health benefits: calcium and protein can help ward off fractures and osteoporosis; plus its lower moisture content makes it an excellent way to cut down on calories and reduce fat intake.

Create homemade ricotta using leftover whey from cheese-making by heating pasteurized milk to the appropriate temperature (using ultra-pasteurized is not advised as its higher heating temperature can alter curdling), and stirring in vinegar using an 8-figure motion, before transferring to a mesh strainer placed over a deep bowl and straining for approximately one hour – voila, you have homemade ricotta ready for consumption!

Ricotta pairs beautifully with other savory ingredients, making it an excellent choice for gourmet pizzas. Try pairing it with heirloom tomatoes, sauteed oyster, shiitake or bella mushrooms and truffle salt – you won’t be disappointed! It will create an irresistibly flavorful experience!