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The Cheese Lover’s Guide to National Pizza Month

How do you celebrate National Pizza Month? With a pizza pie piled high with Wisconsin Cheese, of course! 

The Cheese Lover’s Guide to National Pizza Month

It’s finally here--National Pizza Month. If you’re anything like us, you definitely don’t need an excuse to indulge in a warm and cheesy pizza, but when life gives you lemons…return them and get some Wisconsin Cheese so you can make a pizza. So, grab a seat and learn about how you can celebrate this delicious month Wisconsin-style.

What’s the best cheese for pizza?


While we love pretty much every Wisconsin Cheese, a few varieties are particularly grate for pizza. When picking your cheeses, we recommend choosing ultra-meltable cheeses that will give you a drool-worthy cheese pull. Here are some of our top picks for your next pizza night.

Mozzarella: Whether your mozzarella is the star of the show in a margherita pizza or laying a cheesy foundation for other toppings, it’s the perfect cheese for pizza. When you use a high-quality Wisconsin mozzarella, expect melty puddles of cheese and a fresh, creamy taste. We love using BelGioioso’s fresh mozzarella for homemade pizza that tastes just like you’re in Naples.

Provolone: Provolone, a semi-hard cheese with a slightly smoky taste, melts beautifully on pizza. Select a young provolone for a mild flavor or choose an aged provolone for a sharper taste and slightly drier texture. BelGioioso’s provolone cheeses have been winning international cheese awards for decades, making them a surefire selection for any pizza.

Cheddar: Cheddar adds great flavor to pizza. Surprisingly, though, it really shines when paired with another mild, melty cheese like mozzarella or provolone. Making a cheese blend with cheddar not only adds limitless possibilities to your pizzas, but also avoids any issue of the cheddar getting overcooked and hardened.

You know what they say: cheddar safe than sorry. Try Carr Valley’s 3 Year Aged Cheddar mixed with mozzarella for a blend of flavors that will impress any pizza enthusiast.\

Parmesan: Have you ever had a server grate parmesan on your dish, and tell you to say when, and then you just...don’t? And they keep grating the whole block until you can’t see your entree at all and it’s just a pile of fluffy cheese shavings? (We’re totally not speaking from experience or anything.) Well, if that’s you, we’ve got good news: parmesan totally works on pizza, too.

Just wait until the pizza is done cooking, then grate your parmesan while the pizza cools. The residual warmth of the pie will melt the parmesan without burning it, giving you a nutty flavor and even more cheese on your pizza. Pick out a parmesan like BelGioioso’s, which is aged for 10 months, so that you get even more rich flavor with every bite.

What kind of mozzarella is best for pizza?


When it comes to using mozzarella on pizza, there are two types of mozzarella that cheese lovers need to know about: fresh mozzarella and low-moisture mozzarella.

Fresh mozzarella traditionally comes as a ball of cheese in a tub full of brine. Why the brine? Like the name suggests, fresh mozzarella is a fresh cheese that is best enjoyed the moment you pick it up--and the brine is a key whey of maintaining the freshness! Because of the high-moisture content, fresh mozzarella does require a few extra steps to help ensure you don’t end up with a soggy pizza crust.

If you’re planning on using fresh mozzarella on your pizza, we recommend removing it from its tub and letting it dry on a paper towel for 20-25 minutes. From here, you can tear your fresh mozzarella ball into small pieces and place it on your pizza!

In contrast to fresh mozzarella, low-moisture or “regular” mozzarella is briefly aged before it arrives at your cheese counter. This aging process removes some moisture and concentrates the flavor and saltiness in mozzarella.

Less moisture also means that this kind of mozzarella will brown more easily on your pizza without needing to be dried ahead of time. If you’re looking for a no-fuss cheese topping for your pizza, you can’t go wrong with low-moisture mozzarella. To maximize the yum factor we recommend buying a block of mozzarella and shredding it yourself at home.

Creating your own cheese blend


Pick your base cheese: Select a super melty, mild cheese like mozzarella or provolone. Mozzarella was pretty much made for pizza, so we highly recommend using that as your base. 

Find your additions: This is where you can make it your own! Add in cheeses like cheddar, fontina, monterey jack, muenster, or even gorgonzola. Younger cheeses tend to melt better, but you can even sneak in some aged cheeses for additional flavor. In general, stick to a ratio of ⅔ base cheese (like mozzarella) and ⅓ additional cheeses.

Finish with any toppings: After all, there’s no such thing as too much cheese. Things like grated parmesan, crumbled feta, crumbled blue, or really anything that strikes your fancy all make delicious toppings on pizza. Plan for these cheeses, but don’t add them until the pizza is cooked.

Adding your toppings is basically like Michaelangelo putting the finishing touches on the Sistine Chapel. It’s a lifestyle. An art form. Live it.

In the mood for a grate cheese blend but running short on time? Skip the hassle and pick out a pre-made blend from BelGioioso. You get all of the flavor of fresh Wisconsin Cheese and even more convenience. Try their Specialty Blends like the Secret Pizza Blend for an Italian-inspired flavor, or their Zesty Blend full of spicy, flavorful heat.

3 pizza recipes for cheese lovers to try


Zucchini and Potato Rosemary Pizza: Let your zucchini shine with this flavorful spring-inspired dish. Big, bold blue cheese from Carr Valley is the center of attention in this fresh vegetable-rosemary pizza recipe, while freshly-shredded fontina cheese adds extra creaminess. If you’re skeptical about blue cheese on pizza, this one will turn you into a blue-iever.

Get the recipe for this Zucchini and Potato Rosemary Pizza here.



Chicken and Sun-dried Tomato Grilled Pizza:
Topped with three kinds of ooey-gooey cheese, your guests will love this flavorful grilled pizza. Mozzarella, ricotta, and parmesan are an iconic trio that combine to create a cheesy menage a trois. It’s topped with broccoli florets, chicken, and sun-dried tomatoes before being cooked on the grill.

Get the recipe for this Chicken and Sun-dried Tomato Grilled Pizza here.


Hot Sausage Deep-Dish Pizza: Mix the best of Chicago with the best of Wisconsin. This deep-dish pizza is cooked in a deep skillet or Dutch oven to create a high crust wall--the perfect vessel to fill with Wisconsin Cheese. We filled this one with hot Italian sausage, roasted red peppers, and three types of cheese: fontina, mozzarella, and parmesan. It’s a cheesy trifecta that’s sure to please.

Get the recipe for this Hot Sausage Deep-Dish Pizza here.

Conclusion

Ready to celebrate National Pizza Month with a homemade pizza of your own? Find some cheesy inspiration from a variety of other pizza recipes featuring Wisconsin Cheese or pick another meal that suits your style from our selection of over 400 handcrafted recipes featuring Wisconsin Cheese. Share your creation with us on Instagram or Facebook and become part of the largest cheese community in the world. We’d feta see you there!

Searching high and low for that one Wisconsin Cheese with no luck? You can get all your favorite Wisconsin Cheeses delivered right to your door with our continuously updated list of cheesemakers and retailers that allow you to order cheese online. Award-winning Wisconsin Cheese is just a click away.

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