Using up the Christmas cheese

If you are anything like us here there is always cheese left in the fridge, so I have had the request to make some Pizza. However, what I have learnt is that not all cheese is great for Pizza, and it is something about how it blisters. Here I have compiled a list of some cheeses to use on Pizza, Calzone or in Stromboli. Take your pick.

There are some cheeses that really work well on Pizza. Oily cheeses are best avoided on pizza such as Cheddar on its own, or pre shredded cheeses as they will quickly burn. Mozzarella mixed with other cheeses are my favourite, but you can experiment to find out the tastes you like. Here is my list of great cheese to use with Pizza here: I will upload later the Pizza dough recipe as one that is so easy to use.


The classic cheese for pizza is Mozzarella, as when it is spaced evenly over a pizza it mixes and spreads to create a stringy tomato heaven. Mozzarella can also be shredded from Deli Mozzarella, and you can add smoked mozzarella with standard Mozzarella to add an accent flavor. Mixed with other cheeses it is the perfect accompaniment to any pizza.

You can also get smoked Mozzarella ( Scamorza) now in Tesco, which mixed with classic Mozzarella gives a nice woody smell and taste.

If you fancy a change from mozzarella Burrata  is a creamy, curd like, ricotta textured cheese, which is a good change on any pizza and makes for a spectacular contrast of textures.You can get this cheese in Sainsburys now.

Provolone Aged or Italian Provolone is a semi-hard Italian cheese. Deli Provolone can be a great cheese to use for pizza; slightly drier than deli mozzarella but still melts well.

Edam If you can’t find Provolone is a good alternative and it has a low blister whilst it cooks.

Gruyère, or Asiago has a nutty and tangy flavor and is especially great with vegetable filled pizzas. Look for the fresher versions, rather than the harder dry-aged versions.

Emmentale is the archetypal Swiss cheese and made from unpasteurized cows’ milk. It has marble-sized holes and a pale-yellow colour. It browns slowly on a pizza and has a mild nutty, sweet flavour with a firm, silky texture.

Colby Jack or Monterey Jack Cheese. It is said that this is like Cheddar, but it is NOT like Cheddar at all. It melts nicely on a pizza and is softer and a lot milder than Chedder.

Gouda: This cheese is great for pizzas with pulled pork or shredded BBQ chicken. I love both traditional and smoked gouda. This is the cheese that is good with sweet tastes like pear, and apricots. I love a pizza with the mix of sweet and savoury.

Smoked Gouda Smoked Gouda is a smoke cured yellow cheese and is best diced in small pieces. It combines well with caramelized onions, roasted vegetables and meats like bacon or prosciutto. Great mixed one part Smoked Gouda with four parts Mozzarella.

Cream Cheeses (Goat Cheese, Cream Cheese, Boursin and Mascarpone) Creamy cheeses can be a great alternative cheese as they can be used alone or infused with herbs and other flavors. Try using these as a spread on crust of a flat bread pizza or as small chunks scattered over the dough. These cheeses are best to use cold and on the bottom as they burn easily.

Gruyère: This is a great cheese for adding a rich slightly salty taste to a pizza, and is great with potato , caramelized onion and fennel toppings. It melts like a dream and does not brown too much.

Goat Cheese: This doesn’t melt as well as other cheeses, but shredded in small spoonfuls over a pizza it will add to taste.

Gorgonzola Cheese. A blue cheese that shredded on top of mozzarella gives a great taste. It is beautiful with honey and walnuts or with apricot and pears.

Parmigiano Reggiano.Parmesan is perfect for the crust before and after baking but is not good for baking inside a calzone.


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