As a semi-soft cheese, it’s the most popular choice for pizza lovers the world over. In the book Technology of Cheesemaking, editors Law and Tamimethat state that analogue pizza cheese appears to be the leading type of cheese analogue produced globally. [29], An example of a processed pizza cheese is Provel, which uses Cheddar, Swiss, and Provolone cheeses as flavorants. [23][24] These products are referred to as analogue (or analog) pizza cheese;[25] in the UK the term "cheese analogue" is used, making clear that it is not actually cheese. [26] Each year in the United States, 700 million frozen pizzas are sold, three-quarters of which contain cheese substitutes. For most people, making homemade pizza means heading to the grocery store to pick up dough, toppings, and, of course, the pizza blend of cheeses from the shredded cheese section. The term can also refer to any type of cheese suitable for use on pizza. This cheese also doesn’t blister easily, making it a great cheese for any pizza. The mellow richness of Havarti or Monterey Jack, the sharp pungency of a Danish Blue or even the mushroom-like earthiness of a French-made Brie all have their virtues, and can be successfully incorporated into your own personal signature pizza. To rectify that deficiency, pizza enthusiasts usually turn to hard grating cheeses such as Parmesan or Romano. [43] Other U.S. companies also mass-produce pizza cheese, which is shipped in a frozen state. [26], Manufacturers aim for a moisture content of 50-to-52 percent and a fat-in-dry-matter content of 35-to-40 percent. Those industrial mozzarellas have low moisture content, making them easier to shred in volume. Let’s gather some traditional (and not so traditional) pizza cheeses and put them to the test. [30] Some analogue types are made with casein, a by-product of milk, and vegetable oil, rather than milk fat. [1] Cheddar may be mixed with Mozzarella to preserve chewiness. Scientists Reveal Key To Making The Perfect Pizza", "BBC One - Food Factory, Ready-Made, Fake cheese", Advanced Dairy Chemistry – P. F. Fox, P. L. H. 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