| Without a doubt the most popular cheese to use | | | | them sparingly. |
| for pizza is mozzarella. This cheese originated in | | | | Romano & Parmesan - Two cheese most |
| the Naples region of Italy and was first made | | | | often used dried and grated over pasta dishes, |
| from water buffalo milk. Original mozzarella was | | | | they can be used on pizza for added flavor. Their |
| of very high moisture content, and had a short | | | | flavor can be quite robust, especially the dried and |
| shelf life. It The texture of the original mozzarella | | | | grated kinds, so use accordingly. Parmesan is also |
| did not lend to grating at all, and the cheese was | | | | available as fresh, and can be sliced or grated. |
| usually cut into slices to be used. | | | | Fresh parmesan has a better all-around flavor for |
| Modern mozzarella is now made from cows milk, | | | | pizza than the dried. |
| and is of a lower moisture content to help make | | | | Feta - Feta cheese is a cheese that is cured in |
| it easier to work with and extend the shelf life. | | | | brine, and is many times sold in small tubs of |
| Mozzarella is available in a variety of moisture and | | | | brine. It is an excellent cheese to use in |
| butterfat content. A little experimenting to find | | | | combination or all by itself for pizza. Its salty, |
| which you like better will be needed, for different | | | | earth flavor holds up well after baking. |
| mozzarellas have different ways in which they | | | | Swiss - Swiss is a very flavorful, salty cheese |
| melt and brown. | | | | that not everyone likes used on pizza. it can add |
| There is a fresh mozzarella sold that comes as | | | | a great accent to a pizza, but as it is such a |
| balls of cheese packed in water. This cheese has | | | | strong flavor should be used in a mixture of no |
| a different texture and taste than regular | | | | more than 10% Swiss. Swiss can get rubbery |
| mozzarella and can also be used on pizza. It does | | | | after melting, another good reason to use it only |
| not grate as it is too soft, and it must be used | | | | sparingly and in a mixture of other cheeses. |
| fairly soon as it turns sour within a few days. This | | | | Monterey Jack - This cheese is a good one for |
| fresh mozzarella is sometimes called scamorze. | | | | pizza, best used as a mixture of no more than |
| But mozzarella isn't the only cheese you can use | | | | 30% with other cheeses. Good quality Monterey |
| for pizza. Consider trying some of these others | | | | Jack cheese has many small holes in it. |
| for different flavors. | | | | Muenster - A semi-soft cheese with a great |
| Provolone - Non-smoked provolone has a nutty | | | | flavor that can be used as an accent on pizza. |
| flavor, creamy texture, and is easy to grate and | | | | Grates with difficulty. It can be sliced thinly and |
| use. Smoked provolone has a more robust, | | | | put on the pizza. |
| smoky taste. Provolone can be used by itself, or | | | | These are but a few of the alternatives to just |
| in a combination with mozzarella. | | | | plain old mozzarella cheese for pizza. Try other |
| Cheddar - From white to orange, from mild to | | | | kinds, and see what combinations you can come |
| sharp, cheddar is a good cheese for pizza. | | | | up with that you like the best. When using other |
| Cheddar melts well, but does not 'stretch', so it is | | | | varieties of cheese, remember that as a rule of |
| always used in combination with mozzarella or | | | | thumb it is best to blend them with mozzarella or |
| provolone. The more cheddar you use in the | | | | provolone to see what they will taste like. Buon |
| blend, the milder it should be. The sharp varieties | | | | appetito! |
| can dominate the flavor of the pizza, so use | | | | |