Author Topic: Comparing mozzarella, cheddar and parmesan, portion-wise  (Read 1418 times)

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Offline sallam

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Comparing mozzarella, cheddar and parmesan, portion-wise
« on: March 25, 2013, 06:01:09 PM »
Hi everyone.

I noticed that when I use harder cheese, such as parmesan, the pizza needs less cheese compared to mozzarella or cheddar. Did anyone make a comparison in terms of quantity regarding the different types of cheese? is it a rule that the harder the cheese the less we need on pizza?


Offline pythonic

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Re: Comparing mozzarella, cheddar and parmesan, portion-wise
« Reply #1 on: March 26, 2013, 10:06:19 PM »
Here is an excellent ratio you can try.

50% whole milk mozz
25% provolone
25% Vermont white cheddar

As far as parm or Romano go these two cheeses can be lightly sprinkled on.

Nate
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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Re: Comparing mozzarella, cheddar and parmesan, portion-wise
« Reply #2 on: March 27, 2013, 12:28:20 AM »
Harder cheeses are often much saltier and concentrated in flavor - necessitating less. I would say it is fairly uncommon for a hard cheese to be the primary cheese on a pie.
I love pigs. They convert vegetables into bacon.

Offline sallam

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Re: Comparing mozzarella, cheddar and parmesan, portion-wise
« Reply #3 on: March 27, 2013, 02:09:20 AM »
Where I live, mozzarella is too bad, its tasteless. We prefer a combination of parmesan and cheddar, sometimes only parmesan. You're right about hard cheese. If using parmesan/cheddar, I use 25% less. If using parmesan alone, I use 50% less.


 

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