{"id":56644,"date":"2023-11-07T12:53:07","date_gmt":"2023-11-07T12:53:07","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56644"},"modified":"2023-12-28T16:48:06","modified_gmt":"2023-12-28T16:48:06","slug":"blend-cheese-vs-mozzarella-cheese","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/","title":{"rendered":"Blend Cheese vs. Mozzarella Cheese"},"content":{"rendered":"\n<p>Cheese is an essential ingredient that can make or break any pizza. With hundreds of <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">cheese varieties<\/a> to choose from, <strong>pizza makers<\/strong> have to carefully select the right cheese type that will complement the crust, sauce, and toppings.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blend-Cheese-vs.-Mozzarella-Cheese-.jpeg\" alt=\"Blend Cheese vs. Mozzarella Cheese-\" class=\"wp-image-56671\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blend-Cheese-vs.-Mozzarella-Cheese-.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blend-Cheese-vs.-Mozzarella-Cheese--768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>The two most popular choices are <strong>mozzarella<\/strong> and <strong>cheese blends<\/strong>.<\/p>\n\n\n\n<p>But what is the difference between these two cheeses? And which one is better suited for pizza baking?<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#What_Is_Mozzarella_Cheese\" title=\"What Is Mozzarella Cheese\">What Is Mozzarella Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#What_Are_Cheese_Blends\" title=\"What Are Cheese Blends\">What Are Cheese Blends<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Key_Differences_Between_Mozzarella_and_Cheese_Blends\" title=\"Key Differences Between Mozzarella and Cheese Blends\">Key Differences Between Mozzarella and Cheese Blends<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#1_Flavor_Profile\" title=\"1. Flavor Profile\">1. Flavor Profile<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#2_Melting_Properties\" title=\"2. Melting Properties\">2. Melting Properties<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#3_Browning_Capability\" title=\"3. Browning Capability\">3. Browning Capability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#4_Stretchability\" title=\"4. Stretchability\">4. Stretchability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#5_Cost\" title=\"5. Cost\">5. Cost<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#6_Recipe_Suitability\" title=\"6. Recipe Suitability\">6. Recipe Suitability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Choosing_the_Right_Cheese_for_Your_Pizza\" title=\"Choosing the Right Cheese for Your Pizza\">Choosing the Right Cheese for Your Pizza<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Factors_that_Impact_Browning_and_Meltability\" title=\"Factors that Impact Browning and Meltability\">Factors that Impact Browning and Meltability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Moisture_Content\" title=\"Moisture Content\">Moisture Content<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Fat_Content\" title=\"Fat Content\">Fat Content<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Cooking_Temperature\" title=\"Cooking Temperature\">Cooking Temperature<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Acidity\" title=\"Acidity\">Acidity<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Tips_for_Getting_the_Best_Results_from_Pizza_Cheese\" title=\"Tips for Getting the Best Results from Pizza Cheese\">Tips for Getting the Best Results from Pizza Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Innovative_Cheese_Blend_Ideas_for_Gourmet_Pizza\" title=\"Innovative Cheese Blend Ideas for Gourmet Pizza\">Innovative Cheese Blend Ideas for Gourmet Pizza<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Mexican_Blend\" title=\"Mexican Blend\">Mexican Blend<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#French_Blend\" title=\"French Blend\">French Blend<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Greek_Blend\" title=\"Greek Blend\">Greek Blend<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Indian_Blend\" title=\"Indian Blend\">Indian Blend<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Japanese_Blend\" title=\"Japanese Blend\">Japanese Blend<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Is_mozzarella_the_best_cheese_for_pizza\" title=\"Is mozzarella the best cheese for pizza?\">Is mozzarella the best cheese for pizza?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Why_do_pizzerias_use_cheese_blends\" title=\"Why do pizzerias use cheese blends?\">Why do pizzerias use cheese blends?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#What_is_the_best_ratio_for_a_pizza_cheese_blend\" title=\"What is the best ratio for a pizza cheese blend?\">What is the best ratio for a pizza cheese blend?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Is_it_OK_to_use_just_cheddar_cheese_on_pizza\" title=\"Is it OK to use just cheddar cheese on pizza?\">Is it OK to use just cheddar cheese on pizza?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-28\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#How_can_I_prevent_my_cheese_from_burning_on_pizza\" title=\"How can I prevent my cheese from burning on pizza?\">How can I prevent my cheese from burning on pizza?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-29\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Does_expensive_cheese_make_better_pizza\" title=\"Does expensive cheese make better pizza?\">Does expensive cheese make better pizza?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-30\" href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Is_Mozzarella_Cheese\"><\/span>What Is Mozzarella Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Mozzarella<\/strong> is a soft, <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">white cheese<\/a> that originated in Italy. It is made from the milk of water buffalos and has a distinctive milky, <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">mild flavor<\/a>. Fresh mozzarella has a high moisture content and comes packed in liquid. Low-moisture mozzarella is aged longer, giving it a firmer texture and saltier taste. The low moisture content is ideal for <strong>melting and browning<\/strong> in a pizza oven without becoming soggy.<\/p>\n\n\n\n<p><strong>Key properties of mozzarella cheese:<\/strong><\/p>\n\n\n\n<ul>\n<li>Made from water buffalo milk<\/li>\n\n\n\n<li>Soft, creamy texture<\/li>\n\n\n\n<li>Mild, milky flavor<\/li>\n\n\n\n<li>High moisture when fresh, lower moisture when aged<\/li>\n\n\n\n<li>Melts and stretches well when baked<\/li>\n<\/ul>\n\n\n\n<p>Mozzarella is the number one choice for traditional Neapolitan and Margherita pizzas. It can be used on its own or paired with other cheeses like Parmesan or cheddar in a blend. The mild flavor pairs well with most toppings and allows other ingredients to shine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Are_Cheese_Blends\"><\/span>What Are Cheese Blends<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>A <strong>cheese blend<\/strong> combines two or more types of cheese in varying ratios. Blends allow <strong>pizza makers<\/strong> to create customized cheese with unique flavors, textures, meltability, and stretch. By tweaking the cheese ratio, they can achieve the desired baking properties.<\/p>\n\n\n\n<p>Common pizza <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-real-cheese\/\">cheese blends<\/a> include:<\/p>\n\n\n\n<ul>\n<li>Mozzarella and provolone<\/li>\n\n\n\n<li>Mozzarella and cheddar<\/li>\n\n\n\n<li>Mozzarella, provolone and Parmesan<\/li>\n\n\n\n<li>Mozzarella, cheddar and Monterey Jack<\/li>\n\n\n\n<li>Mozzarella, Swiss and Parmesan<\/li>\n<\/ul>\n\n\n\n<p><strong>Benefits of using a cheese blend:<\/strong><\/p>\n\n\n\n<ul>\n<li>More complex, robust cheese flavor<\/li>\n\n\n\n<li>Can optimize melt, stretch, and browning<\/li>\n\n\n\n<li>Provides flavor versatility for different pizza styles<\/li>\n\n\n\n<li>Allows customization for each pizza recipe<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Differences_Between_Mozzarella_and_Cheese_Blends\"><\/span>Key Differences Between Mozzarella and Cheese Blends<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While both mozzarella and cheese blends have their place in pizza making, there are some notable differences between them:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"1_Flavor_Profile\"><\/span>1. Flavor Profile<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The flavor of <strong>mozzarella<\/strong> is mild, creamy, and delicate. It acts as a blank canvas that allows the other pizza toppings to shine.<\/p>\n\n\n\n<p><strong>Cheese blends<\/strong> have a more complex flavor profile by combining multiple cheese varieties. For example, a blend of mozzarella, provolone, and cheddar would offer a mix of milky, nutty, sharp notes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Melting_Properties\"><\/span>2. Melting Properties<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Mozzarella<\/strong> has the best melting capability out of any pizza cheese. It can turn into a smooth, even layer without clumping or becoming greasy. This makes it perfect for Neapolitan and New York style pizzas.<\/p>\n\n\n\n<p>The melting properties of a <strong>blend<\/strong> depends on the recipe. Blends with high mozzarella content will melt well. But some aged, <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">hard cheeses<\/a> like Parmesan may not melt smoothly. Finding the right balance is key.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Browning_Capability\"><\/span>3. Browning Capability<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Mozzarella<\/strong> browns lightly to a pale golden color in a pizza oven. This allows the crumb and toppings to brown without the cheese burning.<\/p>\n\n\n\n<p><strong>Blends<\/strong> with sharp cheddar or Swiss cheese tend to brown faster. So the bake time needs to be adjusted to avoid over-browning the cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"4_Stretchability\"><\/span>4. Stretchability<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>When pizza slices are pulled apart, <strong>mozzarella<\/strong> forms distinctive long, elastic strands. This gives it that quintessential pizza cheese look and mouthfeel.<\/p>\n\n\n\n<p><strong>Blend cheeses<\/strong> don't always achieve that same level of stretch. But provolone and young Swiss cheese can help improve stretchability in a blend.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"5_Cost\"><\/span>5. Cost<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Mozzarella<\/strong> is moderately priced since it's such a common pizza cheese. Using only one cheese keeps costs lower.<\/p>\n\n\n\n<p><strong>Blends<\/strong> made with premium, specialized cheeses can get pricey. But blending small amounts of pricier cheese into mozzarella can create gourmet flavor at a reasonable cost.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"6_Recipe_Suitability\"><\/span>6. Recipe Suitability<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Mozzarella<\/strong> works beautifully in traditional Italian pizzas like Margherita and marinara pizzas. It also pairs well with basic toppings like pepperoni and veggies.<\/p>\n\n\n\n<p><strong>Blends<\/strong> allow more creativity in terms of globally inspired pizzas. A cheddar-Gruyere-mozzarella blend can suit a French onion pizza. Manchego-mozzarella-Parmesan work for a Spanish chorizo pie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Choosing_the_Right_Cheese_for_Your_Pizza\"><\/span>Choosing the Right Cheese for Your Pizza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>With all of their differences laid out, how do you decide between using mozzarella versus a blend? Here are some tips:<\/p>\n\n\n\n<ul>\n<li>For traditional, Italian-style pizzas like Margherita, go with good quality&nbsp;<strong>mozzarella<\/strong>&nbsp;as your topping cheese.<\/li>\n\n\n\n<li>If you want rich, complex cheese flavor, use a customized&nbsp;<strong>blend<\/strong>&nbsp;of your choice.<\/li>\n\n\n\n<li>To save on cost, use mostly&nbsp;<strong>mozzarella<\/strong>&nbsp;and add smaller amounts of pricier cheeses into a&nbsp;<strong>blend<\/strong>.<\/li>\n\n\n\n<li>For pizzas with bold, spicy toppings, stick with mild&nbsp;<strong>mozzarella<\/strong>&nbsp;or a mozzarella-dominated&nbsp;<strong>blend<\/strong>.<\/li>\n\n\n\n<li>For gourmet pizzas with evocative flavors, create an artisanal&nbsp;<strong>blend<\/strong>&nbsp;with high-quality imported cheeses.<\/li>\n\n\n\n<li>For maximum stretchability, use&nbsp;<strong>mozzarella<\/strong>&nbsp;or&nbsp;<strong>blends<\/strong>&nbsp;with a high proportion of mozzarella.<\/li>\n\n\n\n<li>For an authentic Neapolitan pizza, use only&nbsp;<strong>mozzarella<\/strong>&nbsp;made from water buffalo milk.<\/li>\n<\/ul>\n\n\n\n<p>The recipe, desired results, budget, and target customers should all factor into the cheese decision. With experimentation, <strong>pizza makers<\/strong> can find their own winning cheese formula.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> Mozzarella works best for traditional Italian pizzas while blends allow more creativity for gourmet global pizzas. The optimal choice depends on the recipe, desired flavor\/texture, and budget.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Factors_that_Impact_Browning_and_Meltability\"><\/span>Factors that Impact Browning and Meltability<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>For the best tasting pizza, the cheese needs to melt smoothly across the surface and take on appetizing browning. What makes some cheeses better at melting and browning than others?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Moisture_Content\"><\/span>Moisture Content<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Cheeses with <strong>higher moisture<\/strong> content melt more easily since they are softer and the water helps them spread out. However, excess moisture can make the <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">melted cheese<\/a> watery and compromise browning.<\/p>\n\n\n\n<p><strong>Low-moisture<\/strong> cheeses don't melt as readily but are better able to brown and caramelize. This makes low-moisture mozzarella a perfect pizza cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fat_Content\"><\/span>Fat Content<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Higher fat<\/strong> cheeses melt better due to their lower protein-to-fat ratio. The fat gets softer and begins melting at a lower temperature than protein does. But excessive fat can also lead to an oily, greasy melted cheese.<\/p>\n\n\n\n<p><strong>Low-fat<\/strong> cheeses don't melt or stretch as well. If using low-fat cheeses, mix them with higher fat cheeses to improve the meltability.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_Temperature\"><\/span>Cooking Temperature<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Most cheeses melt between 150-160\u00b0F. To achieve a nice melt along with good browning, the pizza oven needs to be 500\u00b0F or higher. Standard home ovens don't get hot enough for proper pizza cheese melting.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Acidity\"><\/span>Acidity<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Higher acidity<\/strong> makes cheese melt more smoothly. Young cheeses are more acidic and melt better than sharply flavored <a href=\"https:\/\/aglassandahalffullproductions.com\/aged-cheese-vs-fresh-cheese\/\">aged cheeses<\/a>. Blending small amounts of acidic cheese like Parmesan into mozzarella can enhance meltability.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_for_Getting_the_Best_Results_from_Pizza_Cheese\"><\/span>Tips for Getting the Best Results from Pizza Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Baking pizza that is oozing with perfectly melted, browned cheese requires the right techniques. Here are tips for <strong>pizza makers<\/strong> to optimize their cheese:<\/p>\n\n\n\n<ul>\n<li>Use&nbsp;<strong>low-moisture<\/strong>&nbsp;whole milk mozzarella. Part-skim has more moisture and doesn't brown as well.<\/li>\n\n\n\n<li><strong>Shred cheese<\/strong>&nbsp;yourself instead of buying pre-shredded bags. The starch coatings prevent proper melting.<\/li>\n\n\n\n<li><strong>Drain excess moisture<\/strong>&nbsp;from fresh mozzarella by wrapping in paper towels before topping pizza.<\/li>\n\n\n\n<li>Grate hard cheeses like Parmesan very finely so they melt into the other cheeses.<\/li>\n\n\n\n<li><strong>Pre-bake<\/strong>&nbsp;casserole style pizzas to melt cheese before adding final toppings.<\/li>\n\n\n\n<li><strong>Mix multiple cheeses<\/strong>&nbsp;for better meltability. Aged cheeses paired with mozzarella improve smoothness.<\/li>\n\n\n\n<li>For Neapolitan pies, use&nbsp;<strong>water buffalo mozzarella<\/strong>&nbsp;which has more fat and melts better than cow's milk mozzarella.<\/li>\n\n\n\n<li>Use a&nbsp;<strong>pizza stone, steel,<\/strong>&nbsp;or cast iron skillet to crisp up the crust and enable cheese to melt optimally.<\/li>\n\n\n\n<li>Cook at the highest oven temperature possible, ideally around&nbsp;<strong>500\u00b0F<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>With the right cheese choice and preparation methods, pizza makers can achieve the perfect melted, browned pizza cheese. A little trial and error helps dial in the ideal cheese formula.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> Low-moisture mozzarella, whole milk cheeses, proper shredding, and high heat are keys to great pizza cheese melt and browning.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Innovative_Cheese_Blend_Ideas_for_Gourmet_Pizza\"><\/span>Innovative Cheese Blend Ideas for Gourmet Pizza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>One advantage of cheese blends is the creativity they allow. Blending Italian cheeses like mozzarella and Parmesan is common. But pizza makers can expand the possibilities with unique ingredient combinations. Here are some innovative blend ideas to try:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mexican_Blend\"><\/span>Mexican Blend<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Oaxaca + cotija + cheddar + mozzarella<\/p>\n\n\n\n<p>This blend combines the stretchy melt of Oaxacan string cheese with the salty punch of cotija and cheddar. It would suit Mexican-style pizzas loaded with beans, salsa, and guacamole.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"French_Blend\"><\/span>French Blend<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Brie + Camembert + mozzarella<\/p>\n\n\n\n<p>For a rich, elegant cheese profile, blend the soft ripened flavors of brie and Camembert with mozzarella. Pair it with caramelized onions, prosciutto, and arugula.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Greek_Blend\"><\/span>Greek Blend<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Feta + halloumi + mozzarella + Parmesan<\/p>\n\n\n\n<p>Feta and halloumi add a briny, salty tang that complements the sweetness of onion and peppers on a Greek pizza. Parmesan boosts the umami.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Indian_Blend\"><\/span>Indian Blend<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Paneer + gouda + mozzarella<\/p>\n\n\n\n<p>Paneer and gouda combined with mozzarella mimics the flavors of popular <a href=\"https:\/\/aglassandahalffullproductions.com\/amul-cheese-vs-mozzarella-cheese\/\">Indian cheese<\/a> dishes like paneer makhani. Top with tandoori chicken.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Japanese_Blend\"><\/span>Japanese Blend<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Mozzarella + Parmesan + pepper jack + <a href=\"https:\/\/aglassandahalffullproductions.com\/cotija-cheese-vs-oaxaca-cheese\/\">queso fresco<\/a><\/p>\n\n\n\n<p>This highly flavorful blend pairs nicely with teriyaki chicken, shrimp tempura, and scallions atop a Japanese pizza.<\/p>\n\n\n\n<p>The options are endless when blend cheeses. Pizza makers should taste different cheese combinations to find ones that best represent the flavors of their pizza recipes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_mozzarella_the_best_cheese_for_pizza\"><\/span>Is mozzarella the best cheese for pizza?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Mozzarella is the most commonly used pizza cheese. Its meltability and mild flavor does make it an excellent choice. However, other cheeses like provolone, Parmesan, and cheddar can also taste great on pizza in the right combinations.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_do_pizzerias_use_cheese_blends\"><\/span>Why do pizzerias use cheese blends?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Blends allow pizzerias to create more complex, robust <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">cheese flavors<\/a>. They can also customize the meltability and stretch by selecting specific cheese ratios. It provides consistency between batches.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_the_best_ratio_for_a_pizza_cheese_blend\"><\/span>What is the best ratio for a pizza cheese blend?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>There is no set ideal ratio. A 50\/50 mozzarella and provolone blend is common. Some pizzerias use a 60\/40 mozzarella to other cheese ratio. Play with ratios to achieve your desired texture and flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_it_OK_to_use_just_cheddar_cheese_on_pizza\"><\/span>Is it OK to use just cheddar cheese on pizza?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>While cheddar isn't ideal on its own due to browning issues, mixing it as part of a blend can work. Use a higher proportion of mozzarella and limit cheddar to 30% or less of the total.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_can_I_prevent_my_cheese_from_burning_on_pizza\"><\/span>How can I prevent my cheese from burning on pizza?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Use low-moisture mozzarella, keep the cheese layer thin, pre-bake the pizza, and monitor it closely. Burning happens when cheese is overcooked, so lower oven temp and less bake time helps.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Does_expensive_cheese_make_better_pizza\"><\/span>Does expensive cheese make better pizza?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Not necessarily. Low-cost cheeses like mozzarella melt beautifully. But premium cheeses like Parmesan or aged cheddar can add impressive flavor to blends when used sparingly.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Both mozzarella and blended cheeses have a place in pizza making. <\/p>\n\n\n\n<p><strong>Mozzarella<\/strong> is the tried and true choice valued for its melt, browning, and stretch. It works beautifully in traditional Neapolitan and Margherita pizzas.<\/p>\n\n\n\n<p><strong>Cheese blends<\/strong> allow creativity and a wider range of flavor profiles. Blends can also be customized for optimal texture. While more specialized, they require careful balancing to achieve good browning and melt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese is an essential ingredient that can make or break any pizza. With hundreds of cheese varieties to choose from, pizza makers have to carefully select the right cheese type that will complement the crust, sauce, and toppings. The two most popular choices are mozzarella and cheese blends. But what is the difference between these [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56671,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[282],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56644"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56644"}],"version-history":[{"count":5,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56644\/revisions"}],"predecessor-version":[{"id":57817,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56644\/revisions\/57817"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56671"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}