Pizza without the perfect cheese is like a song without a melody. Whether you're a home chef making your signature pie or a pizza enthusiast in search of the ultimate melt, knowing the best cheese for pizza topping makes all the difference.
From gooey melts to stretchy cheese pulls, this guide will help you pick the right cheeses for the perfect taste in every bite. Choosing the best cheese for pizza topping depends on your crust style and flavor preferences. Whether you're craving the classic stretch of mozzarella, the boldness of cheddar, or the creamy richness of ricotta, don’t be afraid to mix and match, because great pizza starts with great cheese.
A Brief History of Cheese as a Pizza Topping
Cheese has been an essential part of pizza for centuries, but its role has evolved significantly over time. The earliest forms of pizza date back to ancient civilizations such as the Greeks and Romans, who topped flatbreads with herbs, oils, and occasionally soft cheeses. However, the modern concept of pizza took shape in Naples, Italy, in the 18th and 19th centuries.
Mozzarella cheese, particularly mozzarella di bufala made from water buffalo milk, became the original cheese topping for traditional Neapolitan pizza. It was prized for its creamy texture and ability to melt beautifully over a hot crust. This combination, along with tomato and basil, formed the classic Pizza Margherita, created in honor of Queen Margherita of Savoy in 1889.
As pizza spread globally, especially to the United States in the early 20th century, cheese choices began to diversify. Low-moisture mozzarella, made from cow's milk, became the standard in American pizzerias due to its availability and consistent melt. Over time, other cheeses such as provolone, cheddar, Monterey Jack, and parmesan were introduced, either alone or in blends, to enhance flavor and texture.
Today, cheese remains one of the most important elements of pizza, whether you're enjoying a traditional Margherita or a modern gourmet creation. Its history reflects both cultural tradition and culinary innovation.
Why Choosing the Right Cheese Matters?
Cheese is arguably the most defining part of a pizza after the dough. It influences:
- Flavor: The cheese provides the main savory richness of the pizza.
- Texture: The melt and mouthfeel can vary significantly between cheeses.
- Appearance: A good cheese for pizza pulls creates a delicious look.
- Moisture balance: The right cheese won’t flood your pizza with grease or make it soggy.
In short, the cheese is more than just a topping; it's the heart of the experience.
What Is the Best Cheese for Pizza Topping?
There’s no one-size-fits-all answer, but here are the best cheeses for pizza topping based on texture, meltability, and flavor.
Low-Moisture Mozzarella, The Gold Standard
If you're going for a traditional pizza (like New York-style), low-moisture mozzarella is king.
- Why it’s great: Excellent melt, mild flavor, perfect cheese pull.
Best for: Classic pizzas, cheese lovers, stretchy pulls.
Fresh Mozzarella, For Artisan Pizzas
- Texture: Soft and creamy.
- Melt: Melts easily but contains more moisture.
- Flavor: Clean, milky taste.
Best for: Neapolitan or Margherita pizzas. Slice and blot to avoid sogginess. Calin’s Neapolitan pizza cheese is the best option for Neapolitan pizza.
Provolone, For Richer, Aged Flavor
Often blended with mozzarella for a more complex flavor.
- Texture: Semi-hard.
- Melt: Smooth, consistent.
- Taste: Slightly sharp and smoky when aged.
Best for: Gourmet pizza blends, meat-heavy toppings like sausage or pepperoni.
Cheddar, For a Tangy Taste
While not a traditional choice, cheddar can add a sharp contrast when mixed.
- Flavor: Bold and punchy.
- Melt: Medium stretch, good coverage.
Best for: BBQ chicken pizza and Tex-Mex-style pies.
Parmesan, For Finishing Touches
Parmesan doesn’t melt well, but adds an umami punch.
- Usage: Sprinkle after baking for maximum flavor.
- Texture: Crumbly.
- Flavor: Nutty, salty, aged.
Best for: Garnishing or blending into sauces.
Gouda, For Sweet Smokiness
Smoked Gouda is a delicious twist for adventurous pizza lovers.
- Melt: Creamy.
- Flavor: Smoky, slightly sweet.
Best for: Pulled pork, bacon, or mushroom toppings.
Ricotta, For Soft Creaminess
- Use: Dollops on top, not spread.
- Flavor: Mild, creamy.
Melting: Doesn’t melt but warms into a soft bite.
Best for: White pizzas or veggie combos.
Calin Dairy’s Pizza Topping Cheese
Calin Dairy offers high-quality cheeses specifically formulated for use as pizza toppings. These cheeses are carefully crafted to deliver excellent meltability, rich flavor, and visually appealing consistency, making them ideal for both home cooking and professional kitchens.
Processed Pizza Cheeses
Calin’s processed cheese line includes several options tailored to pizza-making:
- Golden Mozzarella-Cheddar blend: A mix designed for optimal melt and mild flavor.
- Orange Mozzarella-Cheddar blend
- Red and Green Mozzarella processed cheese
These processed variants benefit from smooth texture, extended shelf life, and consistent melting, attributes that make them especially suitable for commercial pizza production.
How to Store Pizza Cheese Properly?
Even the best cheese for pizza topping can go bad if not stored properly. Here’s how to keep it fresh:
Block Cheese
- Wrap in parchment, then in plastic.
- Store in the fridge drawer (ideal humidity).
Shredded Cheese
- Keep in an airtight container.
- Avoid moisture exposure—can cause mold or clumping.
Freezing
- You can freeze low-moisture mozzarella.
- Avoid freezing fresh mozzarella (alters texture).
Always label your cheeses with purchase dates!
Common Cheese Mistakes to Avoid
Even seasoned pizza makers can make these cheese blunders:
- Using high-moisture cheese on a thin crust Results in soggy pizza.
- Not blending cheeses: You miss out on flavor complexity.
- Adding cheese too early in a high-temp oven can lead to burnt cheese before the crust is done.
- Pre-shredded cheese overload: Contains anti-caking agents that affect the melt.
Frequently Asked Questions
Can you mix cheeses on pizza?
Absolutely. In fact, the best pizzerias use blends like mozzarella + provolone or mozzarella + cheddar for depth of flavor and better melt. Mixing helps balance sharpness, stretch, and texture.
Which cheese gives the best cheese pull?
Low-moisture mozzarella is the champion for cheese pulls. Its protein structure and moisture balance create those iconic stretchy strands we all love. If you want next-level drama, try blending it with provolone.
Can I use vegan cheese on pizza?
Yes, but results vary. Look for plant-based cheeses labeled as meltable or designed for pizza. Some brands mimic cheese pull decently, but flavor and texture might be different from dairy-based options.