The cheese makes or breaks a pizza. The right choice melts into a smooth, stretchy blanket without flooding the base with oil, and adds flavour that stands up to the sauce. This guide runs through the best cheeses for pizza, from the classic mozzarella to bolder melting and finishing cheeses, and how to combine them. Many of them sit within the Italian and European cheese selection in the shop.
What makes a good pizza cheese
Three things matter. Meltability, so the cheese turns smooth and stretchy rather than greasy or rubbery. Moisture, since a very wet cheese makes a soggy base while a drier one browns nicely. And flavour, enough to carry through the tomato and toppings. The best pizzas often use a blend rather than a single cheese.
Mozzarella, the classic
Low moisture mozzarella is the standard pizza cheese for good reason. It melts into that familiar stretchy pull, browns gently and stays mild so it lets the toppings shine. Fresh mozzarella is wonderful too but wetter, so it is best torn on in pieces and patted dry to avoid a watery centre.
Provolone for extra flavour
A little provolone blended with mozzarella is a pizzeria trick that adds depth. The mild dolce melts much like mozzarella but brings a fuller, savoury note, while a touch of the sharp piccante lifts a simple margherita.
Hard cheeses for finishing
Grated hard cheeses are less about melting and more about seasoning. A dusting of parmesan or grana under or over the cheese adds a salty, savoury edge. A mature cheddar can also feature for a bolder, non traditional pizza.
Building the best blend
For a great homemade pizza, start with low moisture mozzarella as the base, add a little provolone for flavour, and finish with grated hard cheese after baking. Grate or slice evenly, do not overload the base, and bake hot and fast so the cheese melts and browns before the crust dries out.
Order this cheese online
Cut fresh from the wheel, carefully vacuum packed and delivered chilled, fast and fresh across Europe.
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