Almost all pizza packaging and commercials show a pizza slice lifted off the pan with strands of melted mozzarella cheese stretching out from the slice to the pan.
Apparently, this stretchy quality enhances consumer appeal for pizza and other prepared foods containing mozzarella cheese. Part skim mozzarella works better than whole milk because the amount of fat in the whole milk mozzarella makes the cheese gray and transparent; the part skim stays whiter.
Regular mozzarella or pizza cheese has a semisoft, elastic texture and is drier and not as delicately flavored as fresh mozzarella.
It is a popular cheese for pizza because it has excellent melting quality. Meltability depends on the proteolytic activity of the culture, fat content, and moisture content of the cheese.
Other cheeses, such as cheddar are being used increasingly on pizza pie to impart more cheese flavor.
Cheese as ingredient for pizza
