How to Choose Quality Pizza Cheese
Other than barbecues, few foods can boast a scream as fervent as pizza. I am from the southern states of the United States and do not feel attached to any particular style, which is nice because I can enjoy them all (with pineapple). But pizza has three main ingredients – crust, sauce and cheese, and where the crust separates, cheese can combine (maybe even treat?).
I’ve heard that some places in the US add provolone to their pies, but 97% of all the pizza I ate was garnished with mozzarella, or at least what we have agreed to call “mozzarella.” Most of the pizza cheese isn’t real mozz, according to Eric Wood of Portland’s Ranch Pizza , but that doesn’t mean you shouldn’t put it on the pizza, and Eric was kind enough to give me some tips on how to choose it. and where to buy it.
Make your choice of cheese
When choosing cheese, there are two main options: fresh and aged. “Fresh mozzarella is what we know as the classic margarita (or caprese) pizza cheese. It is bright white, very moist, creamy and fresh in taste, quite soft and rather spongy, ”he explained in an email. “The correct name for this is ‘fior di latte’ because the mozzarella technically has to be buffalo milk, not cow’s milk, but only Italians are angry about that. It’s usually not aged at all, so the idea is that the fresher the better, and many decent pizza places will make their own by heating, pulling and shaping the mozzarella curd at home. Aged mozzarella is what most New York-style pizzas have. Again, this is not technically mozzarella, but we chose to call it that. It looks more like cheddar or provolone in texture and moisture content. Has a mild spicy taste. It is also called low moisture mozzarella. “
When it comes to pizza, this is your personal choice, but there are several factors to consider in order to optimize your pie. “You can use fresh mozzarella in any pizza, but most often you see it in a Neapolitan-style wood-fired pizza. Fresh produce is more moist, less dense, and not as good when dry, so lighter pizzas tend to work better with shorter oven times. I’ve seen tarts made with fresh and aged mozzarella and it works well. At Prince Street Pizza, which is arguably the most famous square slice made with fresh mozzarella, it has a sauce on top to keep the cheese from drying out. ”
Grind your own
For the best taste and texture, do not use a chopper bag. “You can usually find decent fresh mozzarella at the grocery store. Bel Gioioso is decent. Aged mozzarella is sometimes tricky. Most often, shredded mozzarella is aged mozzarella, which is also usually coated with some kind of anti-caking agent that can affect texture and taste. It’s always best to chop or slice yourself. Usually the best option is to buy at a grocery store, where you can also ask him to cut you into slices, or at a place like Cash and Carry at a restaurant supply store. You often see Boar’s Head on the deli counter and I heard it pretty well, ”he explained. If you really want to stretch your dollar, shop in bulk (you can always share with another pizza lover). “Cash and Carry has a very affordable brand called First Street, but you have to buy about six pounds at a time. However, it is cheap at about two dollars a pound and has a shelf life like any cheese. It’s also great for lasagna, quesadillas, sandwiches, and more. ”Six pounds of cheese might sound like a lot, but if you find yourself complaining about“ too much cheese, ”you should probably take a close look in the mirror and then cook pizza.