Which cheese is better for pizza? Varieties of cheese. Pizza cheese that stretches

For many years Pizza has been one of the favorite dishes of Russians. Someone found a favorite pizzeria where they cook the way they like. Someone is satisfied with the "fast food" option, heated in a microwave oven. But many people gladly prepare this dish themselves, experimenting with a variety of fillings and recipes for the preparation of the dough. And for these culinary specialists, the question of what kind of cheese is better for a pizza is completely natural.

Pizza as a gastronomic work of art

The Italians, who have discovered the taste of this dish throughout the world, say that the key to success is the right dough and the rightly selected cheese. The latter should not have too bright, outstanding taste, so as not to eclipse other ingredients. But it should not be absolutely insipid, in order to bring its note into the finished product. And, of course, the best pizza cheese - which stretches, that is, it melts well, but does not spread. The one who adds to the Italian masterpiece melted cheese, is fundamentally wrong.

Classics: never let you down!

The "home" recipes rarely think about what kind of cheese is better for pizza. Of course, mozzarella! It successfully combines softness and elasticity, there are no spices that can not be combined with the rest of the ingredients, yet it does have an original taste, which makes it difficult to confuse it with other kinds of cheeses. In addition, when melted, mozzarella gives a thin ruddy crust that does not become "rubbery" even when the pizza cools. To all the advantages of mozzarella, it is also useful: calcium and proteins contained in it, are easily absorbed and will not be superfluous in the body.

However, any recipe is peculiar to develop and supplement with the passage of time. The Italians are not conservatives at all. Now they have somewhat different kinds of cheese, suitable for pizza: along with mozzarella, parmesan and gorgonzolla are often used.

Innovations in France

Pizza, traveling triumphantly through cities and villages, was enriched by new tastes inherent in the cuisine of peoples with other traditions of nutrition. So, the French think that the best cheese for pizza is brie. Not less popular in this country for cooking Italian dishes and roquefort. It is worth noting that both cheeses are moldy, only the first is made from cow, and the second - from sheep's milk. If you decide to try a French version of pizza with brie, try to find a young cheese - in its mature state it becomes somewhat harder (that is, it spreads worse) and acquires a pungent taste that will not be suitable for all the fillings.

Alpine fantasies

And what cheese is better for pizza according to the Swiss? Of course, emmental. Residents of this country actively use it in preparing fondue, and the same variety, they believe, is indispensable for pizza. Italians, however, have their doubts: nevertheless, the emmental refers to hard cheeses, that is, its crust hardens and forms with great difficulty. In addition, the emmental has a pronounced spicy smell and no less vivid taste, so it does not combine with all products. For example, salami in pizza is no longer put - sausage and cheese will "conflict."

Russian fee in the Italian dish

The Russians also contributed to the modification of their favorite dish. Adyghe cheese became an excellent substitute for mozzarella. Of course, it has a somewhat curdled structure, but it melts well, and also gives the finished pizza a thin and distinctive taste.

There is one more opinion as to which cheese is suitable for pizza. Ironically, the most common and usual for us - the Russian. It is soft enough, melts badly, forming a ruddy crust. The main requirement of Italy - the lack of its own sharp taste - is also quite sustained.

Opinion of experts: the top ten

About mozzarella it was already going. On the second place gourmets put parmesan: its nutty taste is piquant in a dish, besides the expense is small. It is perfect for Italian pasta. In the question of which cheese is better for pizza, opinions naturally vary, but if you like exotics, the third and fourth points are yours: the molded cheeses are also very good for this dish. Among them are especially harmonious with blue mold and the already mentioned brie. In fifth place - camembert, especially complete with brie. The sixth takes feta. When using it, it is worth considering that it is already salty, so seasonings should be used cautiously. The seventh point is for the amateur and for the experimenter: cheddar refers to hard cheeses, besides it is rather sharp. The same applies to the eighth position in the top list - ricotta. First of all, this cheese is curd, so that melting is not so hot. We would rather say that he is more appropriate in climbing. But the taste is neutral, which allows you to "play" with options for filling. On the penultimate place - goat cheese, and completes the list mascarpone.

All these kinds of cheese are widely known, and in good shops are available for tasting. So if you are not sure, you can try and decide whether this product suits you.

Cheese fineness

Depending on what kind of cheese you chose for pizza, consider its special features when cooking. So, blue with mold must be stored in a freezer - it is impossible to rub it in an uncooled form. Bree try to rub and do not make any sense, so you just have to crumble it. If the choice is made in favor of Parmesan, take the smallest grater that is found in the house.

And whatever cheese you like, get a small piece of mozzarella with it. If you finish the pizza with a large shabby, the taste will be richer: all the shades of any other selected cheese will open, and the crust will turn out soft and dense.

If there are several cheeses

Among all the pizza recipes, those that involve the use of several kinds of cheese are particularly prominent . It would seem, which is easier - rubbed a bit of that, slightly different - and the dish is ready! However, there are some tricks here. For example, in no case can you combine cheese with mold and goat. The conflict of tastes is so strong that it will be simply impossible.

If you want to try a pure cheese pizza, stop to start with proven combinations. And when you catch the secret, you will write your own "bouquets".

An excellent combination will be brie (thin, almost transparent plates), anything moldy, Parmesan (grate finely) and mozzarella (grate coarsely or cut into strips).

Successful is the combination of a gun (and this is not a weapon, but the name of cheese!), Camembert (both cut into pieces) and mozzarella (as always, grated).

Bree is also perfectly combined with emmental and classic mozzarella. The first cheese is again finely chopped, the last two - grated. This combination is the most dull to taste, so it will go very well with a fragrant hot stuffing.

Fans of goat cheese can combine it with konte (both ingredients are cut into pieces), grated Parmesan and mozzarella. It turns out a very rich dish with a very unusual and mature taste.

As you understand, the cheeses need to be able to combine with each other, and even calculate what kind (grated large or small, cut or crumbled) sent to pizza. Want - experiment! But no - pizza with the usual Russian cheese is quite not bad. The recipe allows a large number of other fillers. So choose your option.