To Brie or not to Brie – Which is the Best Cheese for Pizza?
August 21st, 2021
Cheese is a versatile ingredient that integrates all the toppings in your pizza. Its high fat composition induces the release of endorphins in the human brain, which explains why everybody loves cheese. Americans consume large amounts of cheese per day, a big slice of it melted over their favorite Detroit best pizza. There are hundreds of different types of cheese produced internationally in a variety of styles, textures and flavors. With so many options, selecting the best cheese for Detroit pizza near me is not an easy task. The cooking method and flavor profile influence the performance of each cheese. For example, not every cheese reacts well to the extreme heat of a traditional wood-fired oven. The browning capability, melting ability, stretchiness, fat and moisture content of each cheese are other factors to consider.
Mozzarella and its far-stretched victory
A research carried out by scientists in New Zealand made it official. In their “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality” article published in the Journal of Food Science in 2014, they established that mozzarella’s baking performance and unique stretchability made it the unquestionably best choice for pizza. The True Neapolitan Pizza Association would highly agree with this statement, listing this soft, south Italian cheese as a key ingredient for a true Neapolitan pizza. As it pairs in perfect harmony with tomato sauce, basil, olives and a slightly burned crust, fresh mozzarella is a standard go-to cheese for the classic Italian style pizza. Yet there are many more types of pizza in the world with other varieties of cheese beautifully blended into them.
For mature tastes
Almost as popular worldwide as mozzarella, English cheddar is a particularly bold cheese. The aged version adds a sharp flavor that enhances spicy pizzas. As it does not handle high heat well, it is a good idea to blend it with mozzarella for a fancy twist. It adds color and earthiness to pepperoni, bacon, pineapple and chicken toppings. Provolone is a mild, semi-hard Italian cheese that has a slight sweetness when aged for a short time. The more matured, the stronger the flavor, giving your pizza the same moisture as mozzarella with a more robust taste. Shaved or grated Italian hard cheeses are perfect to accentuate the taste of fresh ingredients. Matured Parmigiano Reggiano, among the world’s top quality cheeses, is a wonderful garnish on Sicilian, Margherita or Hawaiian pizzas. Aged Pecorino Romano adds spice to any pizza with a smoother tone than Parmigiano. Manchego, a semi-hard cheese made in Spain from a local breed of sheep, has a firm but buttery texture that works well when scattered cold over chorizo, olives and tomatoes.
For the softies
The creamy tartness of goat cheese brings an interesting twist to sweet and vinegary toppings such as caramelized onions or black olives. It does not melt when exposed to heat, but it softens nicely when cooked. Alternatively, it can be infused with herbs and spread cold over a flatbread pizza. Feta, the most famous Greek cheese, is a great combination for tomato sauce and salty meat toppings. Gorgonzola is similar to Feta but it melts much better and has a nutty taste that comes from the blue marbling. The ultra-sharpness of this creamy cheese adds a burst of flavor to any pizza, unless blended with ricotta to add aroma with reduced intensity. Ricotta is traditionally used as a cheese base for white sauce pizzas thanks to its mild, creamy flavor. It pairs well with seafood and vegetables, and can be combined with more robust cheeses to complement its freshness. Blue cheese has a distinctive nuttiness like Gorgonzola and can be crumbled over flavoursome vegetables such as cherry tomatoes and arugula, or spicy ingredients. Danish Harvati is a decadent creamy cheese with a mild flavor that makes a great base for gourmet pizzas featuring ingredients such as figs and Balsamic vinegar.
For the extravagant
The unique flavor and aroma of smoked ingredients bring a sophisticated layer to a pizza topping. Smoked Gouda is the ultimate cheese to add buttery, slightly tangy and smoky tones to a hearty pizza. It pairs well when diced up over barbecue chicken, pulled pork or roasted vegetables. To experiment with smokiness in a more subtle way, smoked Provolone or smoked fresh Mozzarella are great alternatives. Swiss Gruyere needs not be smoked to add an intense flavor with a nutty sweetness that melts nicely over toppings such as sausage, prosciutto and other cured meats.
Vegan cheese does not have a great reputation. Yet with millions of Americans tending towards plant based diets, there have been great efforts to develop delicious cheese alternatives. Just as with regular cheese, the key to a good vegan cheese for a tasty pizza is in its melting and browning abilities. Advances such as soy cheese that resembles mozzarella are a great alternative for those who wish to reduce fat consumption. For cheese lovers that are interested in healthier options but cannot give up dairy, they can opt for ricotta, mozzarella, goat or feta cheese that have lower levels of fat than cheddar or Swiss cheese. Complementing low fat cheeses with healthy, colorful toppings with abundant vegetables is a great way to care for your body while indulging in Detroit best pizza.
They say all roads lead to Rome. But Roman pizza is not that cheesy. Search for Detroit pizza near me and the road will take you to Amicci’s, Detroit best pizza. With an extensive menu, you can make your own judgement regarding which cheese tastes best over your favorite pie. Just to be sure, you will have to try all the toppings at least a few times. That is the way research is conducted, right? We look forward to finding out the results. See you at Amicci’s!