What Cheese Melts Best On Pizza?

There aren’t very many people out there that don’t love a delicious pizza. More and more of us are learning to cook it at home so we can enjoy a wide variety of interesting toppings without all the added expense. This leads to making decisions about what kind of cheese we’d like to see on a pizza. You might at first think that the only cheese to toss on a pizza is Mozzarella but in reality there are many that will add a robust flavor and still melt.

Mozzarella

You can’t really think of any Italian food without thinking of Mozzarella. It’s definitely one of the best cheeses to melt and goes hand in hand with any pizza. Unless you’re creating a pizza with light flavors you’re best to skip the fresh or buffalo Mozzarella and go for a brick made for pizza. A great way to liven this cheese up on your slices is to mix it with another cheese such as Jalapeño Pepper Jack or Asiago.

Gruyere

Though it isn’t a cheese a person might quickly consider for their pizza, it does melt very easily. The buttery rich flavor of this delicious cheese goes well with many styles of pizza. You can use it with a chicken topping and use Alfredo sauce instead of the traditional marinara. In addition it pairs well for the daring folks that want to create a seafood pizza. This cheese melts very well, goes with a large host of flavors and is pretty easy to get your hands on. The next time you’re looking for a little something different than Mozzarella this should be the cheese to turn to.

Cheddar Cheese Curds

It’s easy to get thrown off by having Cheddar on your pizza but more and more are trying it and loving it. One favored recipe is black beans, chicken, red onions, Feta and Cheddar cheese- once you try it you might never be the same! Unless Cheddar has a little help it might not melt the way you’d like it to. The best way is to try already soft and delicious Cheddar cheese curds. This makes it simple for you to layer it over you pizza and through the toppings. You will get a fantastic, golden melt and a lovely flavor. You can go for smoked or a variety that has spices blended through. Compliment it with the right toppings, bake until done and you’ll have a unique pizza that looks great and tastes fabulous.

Where Did Cheese Get Its Name?

Where Did Cheese Get Its Name?

Have you ever stopped and thought just what cheese was, how it came to be, and how it got its name? I mean, the name “cheese” has to have come from somewhere, right? Everything has to have come from somewhere. So, where did cheese come from? Well, let’s take a look shall we?

Well, before you can answer just where cheese gets its name, you first have to have a specific type in mind since no one is exactly sure about where cheese gets its name. However, the origin of the name of most types of cheeses can be explained. Let’s check out a few types of cheeses, shall we?

Where did cottage cheese come from? Well, the term “Cottage cheese” is used to describe a curd product that generally has a mild flavor to it. During its making, it is drained like most cheeses, but not pressed so that some of the whey remains inside of it. The curd is then washed to get rid of acids. This is why cottage has kind of a sweet flavor to it. This particular type of cultured dairy product is not aged or colored.

What about cheddar? Cheddar seems to be very popular among Americans. Well, you may be surprised to know that cheddar originates in England. In fact, that is where cheddar got its name. It was firs t made in the village of…you guessed it, Cheddar. Yep, cheddar came from Cheddar in Somerset, England.

For every cultured dairy product out there, you can bet that there is probably an interesting story behind how that product got its name. There are quite a few out there. In fact, there are over 600 types in France alone! The French really love their cheeses. Don’t count America out. Americans absolutely love their cheese. In fact, it is estimated that the average American eats about 31 pounds of cheese a year. That is one person. One average American eats 31 pounds of cheese in a year. The French are not the only ones who love their cultured dairy products.

The origin of the term “cheese” remains as mysterious as the location of Jimmy Hoffa. No one knows for sure, but everyone has their theories. Maybe one day we will know for sure. But for now, just enjoy it. Get out there and eat your 31 pounds a year.

What Is The Best Kind Of Cheese For Pizza?

What Is The Best Kind Of Cheese For Pizza?

So you're in the mood for a little Italian food tonight and pizza is on the menu. You've made a list and headed to do the shopping, but just can't seem to decide which cheese would be best for this pizza. Mozzarella just seems too easy and what everyone uses, so why not go for a bit of a change.

Mozzarella is certainly one of the best choices for pizza because it melts so easily and holds all your toppings on. But what about the taste? There isn't a cheese that has a milder flavor and if you're anything like me, you may want a little more pizazz. I like to use a bit of a combination for my pies. I sprinkle a fine layer of Mozzarella and then go over it with fresh Parmesan, I follow this with either Swiss or White Cheddar. This combination keeps the traditional look of a pizza, but adds a richer flavor.

Why not spice it up? If you're somebody who likes a pizza with fresh peppers or those from a jar, a fantastic idea to use on your pizza is Jalapeño Pepper Jack. The Jack flavors melt as easily as the Mozzarella, but have a little more flavor. Make it Pepper Jack and the flavor has quite the kick to it, making it a spicier pie to try.

Maybe you're more of a cheddar person. I have to admit the first couple of times I saw pizza with yellow cheese mixed in I was a little put off. Really it's the flavor and quality of melt you want most when it comes to the glue that holds your pizza together. This combination is one of the best because most Sharp Cheddars don't melt very easily but when you combine those with a softer kind like Mozzarella you end up with the perfect type of gooey cheese on top.

The last thing I would consider when deciding on a cheese for you pizza is if you want to really venture on a limb and go with goat, feta or blue cheese. These don't melt really great, but if you sprinkle some over your pie and then layer Mozzarella or a soft Provolone over the top you'll end up with a unique flavor that's hard to beat.

In the end, the most important thing to remember is that pizza simply isn't pizza without cheesy-goodness on top.

Natural vs. Organic Cheese: What is the difference?

Natural vs. Organic cheeses: What is the difference?

So you’re trying to buy cheese—and you’re bombarded with all sorts of information on natural and organic foods, especially cheeses of this kind. So you try to decide which is better and you instead end up stuck between which of the two that you should buy. Instead, you end up picking all natural. So the question is—what does all-natural cheese have vs. that which is organic?

Well, first of all, organic is a very different thing from natural. In fact, while natural may look healthier and especially a lot better since it has the word “natural” in it, it isn’t quite there.

For example, a potato can be natural—even if said potato is ten feet tall. What does this mean? It means that the potato doesn’t have a lot of additives—but that doesn’t mean anything for hormones and the like.

However, an organic potato would not be freakishly huge while it would also not have any added hormones or pesticides. Part of the reason why it costs so much in order to grow organic food is that you have to compensate for the losses. For example, for vegetables, you have to get rid of whatever goes bad or the bugs get to. This can be a rather risky business.

Then you have natural. The food cannot contain additives. This isn’t necessarily true of organic food. On the other hand, organic food has a lot more to it than just being natural.

Natural means that the cows that are used to make cheese and meat have nice living quarters. They are allowed to graze, most likely, and they are given food that is good for them—presumably. The difference is that you don’t need to regulate them.

Organic foods are grown using safe fertilizers, pesticides that aren’t synthetic, and aren’t bioengineered.

Keep all of these in mind as you choose certain cheeses. On one hand, it is said that a cow that is given hormones doesn’t pass these hormones on through their milk or anything of that nature, it doesn’t mean that they don’t affect the cow and can potentially cause health problems for the cows. However, the cheese does have fewer additives.

On the other hand, organic cheese is made with ingredients that aren’t bioengineered and also haven’t ever been exposed to potentially toxic chemicals. While they are more expensive, it’s because there’s a greater risk of loss.

What’s the Difference Between Cow, Goats, and Sheep’s Milk?

What’s the Difference Between Cow, Goats, and Sheep’s Milk?

Milk, you think about it when you go grocery shopping and chances are that there is at least some form of milk in your cabinet if not in your refrigerator. Let’s face it—we like milk. Milk’s a large part of our diets—even vegans drink milk (albeit it’s normally from soy or rice or almonds). However, there is sometimes a bit of an issue determining the many differences between the types of milk. So the question is—how exactly do you know the difference between the three main types of animal milk?

Cow’s Milk

First of all, you have cow’s milk. Cow’s milk is very popular—mainly because of how much they can produce at any given time. This is vs. goat’s milk, which has a much lower production in comparison. This is why when you buy goats milk or sheep milk, which is also quite a bit more expensive, it costs more. It takes more work to get an ounce of the milk from the smaller animals than the larger.

Also, since cows are happier in smaller quarters, this is another reason that they are better off as milk producers compared to sheep and goats. Goats and sheep however, are normally more active animals since they prefer grazing to say, sitting around in a field all day.

Then there is the fat content. Cow’s milk has a higher fat content than most milks—far more than human milk (and thus why babies cannot handle cow’s milk until they are over a year old) and contains more antibodies. However, unless you plan on growing horns, there’s a chance that drinking cow’s milk for the antibodies (which are also killed during processing) isn’t going to do much for you. Cheese made from cow’s milk is usually very creamy with a very light taste. Since cow’s milk contains so much fat, it’s easier to make cheeses such as ricotta from the whey of the first batch.

Goat’s Milk

Then there is goat milk. When you think of goat milk, you probably think of something earthy—maybe with a few hairs in it. Goat’s milk is actually very digestible and is perfect for those who have trouble digesting cow’s milk—but aren’t quite lactose intolerant. However, goat’s milk MUST be pasteurized or somehow boiled. The reason is a small organism called brucellosis. This organism can cause fever and joint pain and the like. Goat cheese tastes different from other cheeses—it is more tangy, with a very creamy flavor. Most soft goat cheeses are used in desserts because they are the perfect consistency for such and the flavor only enhances them.

Sheep’s Milk

Then there is sheep’s milk. Sheep’s milk is actually twice as fatty as cows milk—making it perfect for cheese-making and for even making that well-desired ricotta. Like goat’s milk, sheep milk also has very short proteins. (This is why if you are lactose intolerant, you can normally digest these milks easily and so can babies.) It is great for making cheese—and also a great dessert cheese producer, as it is slightly sweet.