Editing Pizza cheese

{{Short description|Cheese for use specifically on pizza}}
{{Good article}}
{{Globalize|date=March 2025|article|United States}}
{{Use American English|date=March 2025}}
{{Use mdy dates|date=March 2025}}
{{Pizza}}

[[File:Provel.jpg|thumb|upright=1.4|[[Provel cheese|Provel]] pizza cheese in a five-pound block. This product is commonly used in the preparation of [[St. Louis-style pizza]].]]
'''Pizza cheese''' encompasses several varieties and types of [[cheese]]s and [[dairy product]]s that are designed and manufactured for use specifically on [[pizza]]. These include [[processed cheese|processed]] and modified cheese, such as [[mozzarella]]-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza.<ref name=johncorrell/> The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), [[provolone]], [[Cheddar cheese|cheddar]] and [[Parmesan]]. [[Emmental cheese|Emmental]], ''[[pecorino romano]]'' and [[ricotta]] are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are [[mass production|mass-produced]].<ref name="IrishTimes 2014"/> Some mass-produced pizza cheeses are frozen after manufacturing and shipped frozen.

Processed pizza cheese is manufactured to produce optimal qualities in [[Browning (food process)|browning]], [[melting]], stretchiness and [[fat]] and moisture content. Several studies and experiments have analyzed the impact of [[vegetable oil]], manufacturing and culture processes,<ref>{{cite press release | url=http://www.danisco.com/about-dupont/news/news-archive/2012/dupont-hurdles-the-process-challenges-for-pizza-cheese/ | title=DuPont Nutrition & Health Hurdles the Process Challenges for Pizza Cheese | publisher=DuPont Nutrition & Health | work=Danisco.com | date=April 3, 2012 | access-date=October 16, 2012 | archive-date=October 31, 2018 | archive-url=https://web.archive.org/web/20181031120102/http://www.danisco.com/about-dupont/news/news-archive/2012/dupont-hurdles-the-process-challenges-for-pizza-cheese/ | url-status=dead }}</ref> denatured [[whey protein]]s<ref name="one"/><ref name="AJDT-2001"/> and other changes to create ideal and economical pizza cheeses.<ref name="Guinee 2000"/> In 1997, it was estimated that annual production of pizza cheese products was 1 million tons in the United States and 100,000 in Europe, and in 2000 demand for the product in Europe was increasing by 8% per year. The trend of steadily-increasing production and consumption of mozzarella and pizza cheese continued into the first decade of the 21st century in the United States.<ref name="Kindstedt 2012"/>

==Varieties and types==
[[File:Tk pizza.jpg|thumb|A wrapped [[Pizza#Frozen pizza|frozen pizza]]]]
The ''International Dictionary of Food and Cooking'' defines pizza cheese as "a soft spun-curd cheese similar to Mozzarella made from cow's milk..." that is "...used particularly for pizzas and contains somewhat less water than real Mozzarella..."<ref>{{cite book |title=International Dictionary of Food and Cooking |last=Sinclair |first=Charles G. |year=1998 |publisher=Fitzroy Dearborn Publishers |isbn=978-1579580575 |page=417 |url=https://books.google.com/books?id=fnveo8cyxKkC&q=%22pizza+cheese%22&pg=PA417 |access-date=September 28, 2012}}</ref> Most are at least 95 percent [[mozzarella]],<ref name="three">{{cite web |url=http://business.highbeam.com/137612/article-1G1-66219821/firms-unite-drive-pizza-cheese-sales |archive-url=https://web.archive.org/web/20140306002251/http://business.highbeam.com/137612/article-1G1-66219821/firms-unite-drive-pizza-cheese-sales |url-status=dead |archive-date=March 6, 2014 |title=Firms unite to drive pizza cheese sales |volume=65 |date=September 1, 2000 |publisher=Dairy Industries International |issue=9 |page=7}}</ref> with different moisture and fat densities.<ref name=johncorrell/><ref name="McMahon"/> Cheese for [[Pizza#Frozen pizza|frozen pizzas]] may be comminuted, in which the cheese is processed into minute granules or fragments.<ref>{{cite web |url=https://patents.google.com/patent/US4753815 |title=Pizza Preparation from Comminuted Cheese |publisher=United States Patent and Trademark Office |date=June 29, 1988 |access-date=September 28, 2012 |first1=Lester O. |last1=Kielsmeier |first2=Richard L. |last2=Barz |first3=Wesley J. |last3=Allen }}</ref> Low-moisture mozzarella can be formulated specifically for pizza.<ref>{{cite web | url=http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo | archive-url=https://archive.today/20130125035645/http://business.highbeam.com/137612/article-1G1-105477922/permanently-pizza-continuo | url-status=dead | archive-date=January 25, 2013 | title=Permanently pizza: continuous production of pizza cheese is now a realistic proposition | publisher=Dairy Industries International | date=June 1, 2003 | access-date=September 30, 2012 | author=Aikenhead, Charles }}</ref><ref>{{cite book | url=https://books.google.com/books?id=c7cacFl04bgC&q=pizza+cheese&pg=PA338 | title=Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) | publisher=[[Aspen Publishers]] | year=1999 | volume=2| access-date=September 27, 2012 |last=Fox |first=Patrick F. |isbn=978-0412535109}}</ref> Cheese may be processed into blocks, from which the product can be grated, made into granules or sliced for use on pizza<ref>{{cite web | url=http://www.freepatentsonline.com/4997670.html | title=Method of baking pizza from coated frozen cheese granules | publisher=Freepatentsonline.com |work=United States Patent 4997670| date=March 5, 1991 | access-date=October 16, 2012 |first1=Lester O. |last1=Kielsmeier |first2=Richard L. |last2=Barz |first3=Wesley J. |last3=Allen}}</ref><ref>{{cite web | url=http://www.freepatentsonline.com/3662677.html | title=Machine for Shredding Cheese and for Depositing the Cheese Onto Pizzas | publisher=Freepatentsonline.com | work=United States Patent 3662677| date=May 16, 1972 | access-date=October 16, 2012}}</ref> or other foods. Pizza cheese frequently consists of a blend of two or more cheeses, such as low-moisture mozzarella or [[provolone]].<ref name=johncorrell /> Low-moisture mozzarella was first manufactured in dairy factories in the Midwestern United States, and was originally called "pizza cheese".<ref name="CST 1998">{{cite web | title=Pizza cheese? It's a drier mozzarella | website=[[Chicago Sun-Times]] | date=April 29, 1998 | url=https://www.highbeam.com/doc/1P2-4446162.html | archive-url=https://web.archive.org/web/20160220220556/https://www.highbeam.com/doc/1P2-4446162.html | url-status=dead | archive-date=February 20, 2016 | access-date=February 12, 2016 }}</ref> Compared to standard mozzarella, low-moisture mozzarella has a firmer [[Food rheology|texture]], is easier to grate, has better browning and melting characteristics, and is less [[Decomposition#Food decomposition|perishable]].<ref name="CST 1998"/>

Globally, mozzarella is the most popular pizza cheese.<ref name="Howard 2014"/> However, it has been estimated that in the United States only 30% of all pizza cheese used is actual mozzarella.<ref name="forbes2007"/> Provolone is the second most popular one.<ref name=johncorrell /> [[Cheddar cheese|Cheddar]] may be mixed with mozzarella to preserve chewiness.<ref name=johncorrell /> Grated [[Parmigiano-Reggiano|Parmesan]] may be added to the top of a pizza, and typically does not melt well when cooked.<ref name=johncorrell /> A diverse variety of [[processed cheese|processed]] pizza cheeses are produced, including analogue cheese. [[Provel]] is one example. Other pizza cheeses include [[Emmental cheese|Emmental]] and ''[[pecorino romano]]'';<ref name="Bittman 2010"/> [[Detroit-style pizza]] is noted for its use of Wisconsin [[brick cheese]].<ref name=":0">{{Cite web|url=https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion|title=Detroit-Style Pizza Is Having a Moment. But Are Its Originators Getting Left Behind?|last=Houck|first=Brenna|date=9 April 2019|website=Eater|language=en|access-date=22 April 2020|archive-url=https://web.archive.org/web/20191214145419/https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion|archive-date=14 December 2019|url-status=live}}</ref><ref name=":1">{{Cite web|title=Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year {{!}} The Food Lab|url=https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html|last=López-Alt|first=J. Kenji|date=28 February 2017|website=[[Serious Eats]]|language=en|url-status=live|archive-url=https://web.archive.org/web/20200414185018/https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html|archive-date=14 April 2020|access-date=22 April 2020}}</ref> [[Ricotta]] is used for [[calzone]]s or as a topping.<ref name="Fraioli 2009"/><ref name="Adler Fertig 2014"/>

Several cheeses may be mixed together in its formulation, and each has individual browning and blistering characteristics.<ref name="Howard 2014"/> For example, a combination of mozzarella and Cheddar may blister less when cooked compared to other combinations, because cheddar has less elasticity, while mozzarella and provolone may brown less compared to other combinations.<ref name="Howard 2014"/>

===Processed pizza cheeses===
[[File:Pizza cheese.jpg|thumb|A Swedish processed pizza cheese mix prepared with milk and vegetable fat, with a total fat content of 26%]]

[[Pasteurization|Pasteurized]] and processed cheese-like products for pizza that are quicker and cheaper to produce than real cheese<ref name=beeb>{{cite web |url=http://www.bbc.co.uk/programmes/p02qmlzk |title=BBC One - Food Factory, Ready-Made, Fake cheese |website=BBC |date=18 July 2012 |access-date= 7 May 2017}}</ref> and designed to melt well and remain chewy are used on many [[Mass production|mass-produced]] pizzas in North America and the United Kingdom.<ref>{{cite web | url=http://www.bbc.co.uk/programmes/p00w7f94 | title=Fake cheese (text and video) | publisher=BBC | date=July 18, 2012 | access-date=October 17, 2012 | author=Gates, Stefan}}</ref><ref>{{cite book |title=Revenue Management for the Hospitality Industry |last1=Hayes |first1=David K. |last2=Miller |first2=Allisha |year=2011 |publisher=John Wiley & Sons, Inc. |isbn=9780470393086 |page=60 |url=https://books.google.com/books?id=coWkoyJeHIEC&q=pizza+cheese&pg=PA60 |access-date=September 29, 2012}}</ref> These products are referred to as ''analogue'' (or ''analog'') ''pizza cheese'';<ref>[https://books.google.com/books?id=kgV5OqdDEpEC&dq=%22analogue+pizza+cheese%22&pg=PA1129 Advanced Dairy Chemistry – P. F. Fox, P. L. H. McSweeney – Google Books<!-- Bot generated title -->]</ref> in the UK the term "cheese analogue" is used, making clear that it is not actually cheese. 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.<ref name="TechnologyofCheesemaking">{{cite book |title=Technology of Cheesemaking |last=Law |first=Barry A |editor=Tamime, A.Y. |year=2010 |publisher=Wiley-Blackwell |isbn=9781444323757 |url=https://books.google.com/books?id=Turm77IMxnUC&q=%22pizza+cheese%22&pg=PT355}}</ref> Each year in the United States, 700 million frozen pizzas are sold, three-quarters of which contain cheese substitutes.<ref>{{cite web |url=http://nl.newsbank.com/nl-search/we/Archives?p_product=MN&p_theme=mn&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=0EFE48C86891A728&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM |title=Star Tribune Archives |publisher=Nl.newsbank.com |date=September 11, 1987 |access-date=September 28, 2012 |quote=About three-fourths of the 700 million frozen pizzas sold each year in the United States contain cheese substitutes. The most common is casein,... |url-access=subscription |archive-date=May 10, 2013 |archive-url=https://web.archive.org/web/20130510162903/http://nl.newsbank.com/nl-search/we/Archives?p_product=MN&p_theme=mn&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=0EFE48C86891A728&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM |url-status=dead }}</ref>

Analogue pizza cheeses may be formulated for processing with less sophisticated [[Cheesemaker|cheese-making]] equipment than is required for mozzarella cheese, such as using simple mixing and molding.<ref>{{cite book |title=Cheese Rheology and Texture |last1=Gunasekaran |first1=Sundaram  |last2=Mehmet Ak |first2=M. |year=2003 |publisher=[[CRC Press]] |isbn=978-1587160219 |page=288 |url=https://books.google.com/books?id=1UDOiZFOyw4C&q=%22analog+pizza+cheese%22&pg=PA3 |access-date=September 30, 2012}}</ref> They tend to have a soft texture and once melted, may have a slightly "stringy" quality when pulled or bitten into. They may lack fusion, i.e. shredded pieces might not flow together when they melt.<ref name="TechnologyofCheesemaking"/> New stabilizer systems have been developed that have helped to enable the creation of analogue pizza cheeses.<ref>{{cite web | url=http://business.highbeam.com/423100/article-1G1-110313918/stabiliser-systems-key-great-pizza-comes-judging-taste | archive-url=https://web.archive.org/web/20140306004514/http://business.highbeam.com/423100/article-1G1-110313918/stabiliser-systems-key-great-pizza-comes-judging-taste | url-status=dead | archive-date=2014-03-06 | title=Stabiliser systems{{mdash}}the key to a great pizza: when it comes to judging the taste and quality of pizza it depends on one critical ingredient{{mdash}}pizza cheese | publisher=International Food Ingredients | date=October 1, 2003 | access-date=October 16, 2012 | author=Kuhl, Rudiger}}</ref>

An example of a processed pizza cheese is [[Provel cheese|Provel]], which uses [[Cheddar cheese|Cheddar]], [[Swiss cheese (North America)|Swiss]], and provolone cheeses as flavorants.<ref>{{cite book |title=The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven |last=Hulin |first=Belinda |year=2007 |publisher=[[F+W Publications]], Inc. |isbn=978-1598692594 |page=7 |url=https://books.google.com/books?id=pZAv_kYu-9UC&q=provel&pg=PA7 |access-date=September 30, 2012 }}{{Dead link|date=February 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Some analogue types are made with [[casein]], a by-product of milk, and vegetable oil, rather than milk fat.<ref name="DanishDairy">[https://maelkeritidende.dk/sites/default/files/pictures/danishdairy2007.pdf]{{cite web |year=2007 |title=Continuous Production of Analogue Cheese |url=https://maelkeritidende.dk/sites/default/files/pictures/danishdairy2007.pdf |url-status=dead |archive-url=https://web.archive.org/web/20150513111820/http://maelkeritidende.dk/sites/default/files/pictures/danishdairy2007.pdf |archive-date=May 13, 2015 |access-date=October 17, 2012 |publisher=Danish Dairy & Food Industry Worldwide |pages=12–13}}</ref> Casein-based mozzarella-like imitation processed cheeses prepared using rennet are also used as a mozzarella substitute on frozen pizzas.<ref name="TechnologyofCheesemaking"/>

In some instances, the production of analogue pizza cheese can be similar to the production of cream cheese, although production may be different and [[Homogenization (chemistry)|homogenization]] may be avoided.<ref name="DanishDairy"/> In some varieties, the product is heated to remain at a specific temperature and for a specific amount of time, which causes the proteins in the mix to gelatinize.<ref name="DanishDairy"/> During this process, salts in the mix serve to [[Emulsion|emulsify]] it and thus improve the meltability of the final product.<ref name="DanishDairy"/> The heated product is then placed in packaging such as bags-in-boxes while still hot, as it will flow when hot but solidifies as it cools.<ref name="DanishDairy"/> During packaging, these types of pizza cheeses are then quick-cooled to avoid browning of the product, which can occur via the [[Maillard reaction]].<ref name="DanishDairy"/>

==Research and development==
[[File:Cheese-pizza-20150207-012.jpg|thumb|A cheese pizza]]

Manufacturers and academics have conducted studies and experiments in an effort to improve the stretchiness, melting characteristics, browning, fat content and water retention of pizza cheese.<ref name="AJDT-2012"/> Several [[patent]]s exist for specialized varieties of pizza cheese and for its processing.<ref>{{cite web | url=https://patents.google.com/patent/US4085228 | title=Preparation of Pizza Cheese | publisher=United States Patent and Trademark Office | date=April 18, 1978 | access-date=September 27, 2012 | last=Reinbold | display-authors=etal }}</ref><ref>{{cite web | url=https://patents.google.com/patent/US6113953 | title=Manufacture of lower-fat and fat-free pizza cheese (Patent #6113953) | publisher=Google Patents | access-date=October 11, 2012}}</ref><ref>{{cite web | url=https://patents.google.com/patent/EP0920259A1/en | title=Pizza cheese (Patent # EP0920259A1) | publisher=Google Patents | access-date=October 11, 2012}}</ref> A study by Rudan and Barbano found that the addition of a thin layer of vegetable oil atop low- and reduced-fat pizza cheese increased meltability and reduced browning and dehydration when the product was cooked, but the texture remained overly chewy and tough.<ref name="TechnologyofCheesemaking"/> A study by Perry et al. found various methods to heighten the melt of low-fat pizza cheese by increasing its moisture, including the use of pre-acidification, fat-replacers, and exopolysaccharide starter cultures as well as higher pasteurization temperatures.<ref name="TechnologyofCheesemaking"/>

Manufacturers aim for a moisture content of 50–52% and a fat-in-dry-matter content of 35–40%.<ref name="one">{{cite web | url=http://connection.ebscohost.com/c/articles/5451223/whey-proteins-pizza-cheese | archive-url=https://web.archive.org/web/20160216000629/http://connection.ebscohost.com/c/articles/5451223/whey-proteins-pizza-cheese | url-status=dead | archive-date=2016-02-16 | title=Whey proteins and pizza cheese | publisher=Dairy Industries International | work=Vol. 66 Issue 9 | date=September 2001 | access-date=September 28, 2012 | page=16 |url-access=subscription }}</ref> A study published in the ''International Journal of Food & Science Technology'' found that a 12.5:87.5 blend of [[vetch]] milk and cow milk improved stretchiness and melting characteristics.<ref>{{citation|title=Preparation and evaluation of pizza cheese made from blend of vetch–bovine milk|date=September 11, 2007|doi=10.1111/j.1365-2621.2006.01512.x|volume=43|issue=5|journal=International Journal of Food Science|pages=770–778|last1 = Piggott|first1 = John R.|last2=Ahmad|first2=Muhammad Mushtaq|last3=Hussain|first3=Sarfraz|last4=Ahmad|first4=Nasir|last5=Owusu-Darko|first5=Patricia}}</ref> Vetch is a [[legume]] that has seeds which are similar to lentils.<ref>{{cite web | url=http://www.foodnavigator-usa.com/R-D/Vetch-blend-shows-promise-as-low-fat-pizza-topping | title=Vetch blend shows sromise as low-fat pizza topping | publisher=William Reed Business Media | date=September 14, 2007 | access-date=February 16, 2016 | author=Halliday, Jess | archive-date=July 28, 2020 | archive-url=https://web.archive.org/web/20200728102049/https://www.foodnavigator-usa.com/Article/2007/09/14/Vetch-blend-shows-promise-as-low-fat-pizza-topping | url-status=dead }}</ref> An experiment published in the ''International Journal of Dairy Technology'' suggested that the level of [[galactose]], a [[monosaccharide]] [[Carbohydrate|sugar]] that is less [[sweetness|sweet]] than [[glucose]] and [[fructose]], can be reduced using different culture techniques.<ref name="Baskaran November 2003"/> An article in the ''International Journal of Food Engineering'' found that [[trisodium citrate]], a [[food additive]] used to preserve and add flavor to foods, slightly improved the preferred qualities of pizza cheese.<ref name="Farahmandfar 2010"/> Research published in ''Dairy Industries International'' suggested that denatured whey proteins increased moisture retention, but that the improvements were very slight and not economically worthwhile relative to the minor improvements.<ref name="one"/>

Some consumers prefer pizza cheese with less browning, which can be achieved using low-moisture part-skim mozzarella with a low galactose content.<ref name="Baskaran November 2003"/><ref group="nb">Galactose is a type of [[sugar]] found in [[dairy product]]s and other foods that is less sweet than glucose. Sugar in foods can lead to [[caramelization]] when they are cooked, which increases their browning.</ref> Some varieties derived from skim mozzarella variants were designed not to require aging or the use of [[fermentation starter]].<ref name="McMahon">{{cite web | url=https://patents.google.com/patent/US6113953 | title=Manufacture of Lower-fat and Fat-free Pizza Cheese | publisher=United States Patent and Trademark Office | date=September 5, 2000 | access-date=September 28, 2012 | last=McMahon |display-authors=etal}}</ref> Others can be produced through the direct acidification of milk, which may be used in place of bacterial [[Fermentation in food processing|fermentation]].<ref name="McMahon"/><ref name="JDS-1964"/>

==Production and business==
In the United States, the production and consumption of [[mozzarella]] and pizza cheese steadily increased in the mid-20th century, and this trend has continued into the first decade of the 21st century.<ref name="Kindstedt 2012">{{cite book | last=Kindstedt | first=P. | title=Cheese and Culture: A History of Cheese and its Place in Western Civilization | publisher=Chelsea Green Publishing | year=2012 | isbn=978-1-60358-412-8 | url=https://books.google.com/books?id=_HiGGcFomlUC&pg=PA210 | page=210}}</ref> In the U.S., several hundred million pounds of pizza cheese is consumed annually.<ref name="forbes2007"/> In 1997, it was estimated that annual production of the product was 1 million tons (2 billion pounds) in the United States and 100,000 tonnes (98,000 long tons; 110,000 short tons, 220,460,000 pounds) in Europe.<ref name="Fox 2000">{{cite book |title=Fundamentals of Cheese Science |last=Fox |first=Patrick F. |display-authors=etal |year=2000 |publisher=Aspen Pub |isbn=978-0834212602 |page=482 |url=https://books.google.com/books?id=-oRp5VCVTQQC&q=pizza+cheese&pg=PA482 }}</ref> It has been estimated that 30% of all pizza cheese used in the [[United States]] is mozzarella.<ref name="forbes2007">{{cite magazine|url=https://www.forbes.com/2007/02/20/pizza-shipping-logistics-biz-logistics-cx_rm_0221pizza.html |title=Pizza's Global Footprint |magazine=[[Forbes]] |date=February 20, 2007 |access-date=September 28, 2012}}</ref> As of 2000, demand for the product was growing in Europe by 8 percent per year.<ref name="three"/>

Mass-produced pizza cheese is used by the [[foodservice]] industry, [[quick service restaurant]]s,<ref name="IrishTimes 2014"/> and other industries and businesses. The world's largest manufacturer of pizza cheese, [[Leprino Foods|Leprino Foods Company]], processes 600,000 tonnes (590,000 long tons; 660,000 short tons, 1,322,760,000 pounds) a year.<ref name="three"/> Leprino Foods holds patents for some specialized mozzarella production processes that enable the quick manufacture of the product.<ref>{{cite web | url=http://www.fortmorgantimes.com/fort-morgan-business/ci_20898781/leprino-foods-big-market-morgan-county-dairies | title=Leprino Foods a big market for Morgan County dairies | publisher=Fort Morgan Times | date=June 20, 2012 | access-date=October 16, 2012 | author=(Staff)}}</ref> One such product is a frozen shredded cheese used for pizza that is created in a few hours from milk.<ref>{{cite news | url=http://www.bizjournals.com/denver/print-edition/2012/03/30/denvers-leprino-foods-has-strong-hold.html?page=all | title=Denver's Leprino Foods has strong hold on cheese market | newspaper=Denver Business Journal | date=March 30, 2012 | access-date=October 16, 2012 | author=Wirthman, Lisa}}</ref> Other U.S. companies also mass-produce pizza cheese, which is shipped in a frozen state.<ref name="Mielke 2016">{{cite web | last=Mielke | first=Lee | title=Not a good Groundhog Day for dairy | website=[[Capital Press]] | date=February 2, 2016 | url=http://www.capitalpress.com/Dairy/20160202/not-a-good-groundhog-day-for-dairy | access-date=February 12, 2016}}</ref><ref name="Schuman 2013">{{cite web | last=Schuman | first=Sydney | title=Men arrested with $421,700 of marijuana hidden in pizza cheese | website=[[The Arizona Republic]] | date=September 4, 2013 | url=http://www.azcentral.com/community/swvalley/articles/20130903men-arrested-marijuana-hidden-pizza-cheese.html | access-date=February 12, 2016}}</ref> As of 2000, [[Glanbia]] is the largest producer of pizza cheese in Europe.<ref name="Euromonitor2000"/> Some retail and commercially mass-produced frozen pizzas have cheese stuffed into the pizza crust.<ref name="Kirkova 2016">{{cite news | last=Kirkova | first=Deni | title=Get stuffed crust pizza at Europe's first all-vegan Italian restaurant | website=Metro | date=February 3, 2016 | url=http://metro.co.uk/2016/02/03/get-stuffed-crust-pizza-at-europes-first-all-vegan-italian-restaurant-5659466/ | access-date=February 12, 2016}}</ref><ref name="The Huffington Post 2016">{{cite web | title=Pizza Hut's New Creation Looks Too Gooey-Good To Be True | author=Strutner, Suzy | website=The Huffington Post | date=January 27, 2016 | url=http://www.huffingtonpost.com/entry/pizza-hut-stuffed-crust-garlic-knots_us_56a8c2c3e4b0f6b7d5444b39 | access-date=February 12, 2016}}</ref><ref name="FoodBev 2016">{{cite web | title=Ornua develops new 'low-melt' cheese ropes for pizza crusts | website=Food & Beverage International | date=February 4, 2016 | url=http://www.foodbev.com/news/ornua-develops-new-restricted-melt-cheese-ropes-for-pizza-crusts/ | access-date=February 12, 2016}}</ref>

==Use by region==
Significant amounts of pizza cheese are used in Europe,<ref name="Fox 2000"/><ref name="Euromonitor2000"/> Australia, New Zealand<ref name="Fox 2000"/> and the United States. Whole milk mozzarella is popular in pizzas in the East and Southwest regions of the U.S., while one survey showed that provolone was more popular on the east and west coast.<ref name="johncorrell"/> Cheddar may be used more in the Eastern and Southern regions of the U.S.<ref name="johncorrell"/> Provel cheese is typically used in the preparation of [[St. Louis-style pizza]] in the U.S.<ref name="St Louis 2007"/>

==See also==
* [[Food processing]]
* [[List of cheeses]]
* [[Novozymes]]
* ''[[Pasta filata]]'' – a technique to produce a stretched [[curd]] cheese suitable for pizza

==Notes==
{{reflist|group="nb"}}

==References==
{{reflist|30em|refs=
<ref name="St Louis 2007">{{cite news | title=Family ties pave the way to provel's enduring popularity | last=Bonwich |first=Joe | website=[[St Louis Post-Dispatch]] | date=April 11, 2007 | url=https://business.highbeam.com/435553/article-1G1-161879241/theory-provelativity-family-ties-pave-way-provel-enduring | archive-url=https://web.archive.org/web/20110625173632/http://business.highbeam.com/435553/article-1G1-161879241/theory-provelativity-family-ties-pave-way-provel-enduring | url-status=dead | archive-date=June 25, 2011 | access-date=February 12, 2016 }}</ref>
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<ref name=johncorrell>{{cite web |archive-url=https://web.archive.org/web/20110725071959/http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |archive-date=July 25, 2011 |url=http://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm |title=Chapter 9 – Pizza Cheese |first=John |last=Correll |access-date=October 13, 2012}}</ref>
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==Further reading==
* {{cite book |title=Technology of Cheesemaking |last=Law |first=Barry A |editor=Tamime, A.Y. |year=2010 |publisher=Wiley-Blackwell |isbn=9781444323757 |pages=13–14, 21, 198, 348, 358–381, 383–385, 387, 508 |url=https://www.scribd.com/doc/39960918/Technology-of-Cheese-Making |access-date=October 17, 2012 |url-status=dead |archive-url=https://web.archive.org/web/20120602233524/http://www.scribd.com/doc/39960918/Technology-of-Cheese-Making |archive-date=June 2, 2012 |df=mdy-all }}
* {{cite web |url=http://www.diaa.asn.au/component/resource/article/australian-journal-of-dairy-technology/23-adjt-articles/686-functionality-and-consumer-acceptance-of-pizza-cheese-analogue |title=Functionality and consumer acceptance of pizza cheese analogue |publisher=Dairy Industry Association of Australia |work=Vol 57, no 2 |archive-date=2016-03-04 |access-date=October 17, 2012 |last1=Sherkat |first1=F. |last2=Walker |first2=M. |url-access=subscription |archive-url=https://web.archive.org/web/20160304100147/http://www.diaa.asn.au/component/resource/article/australian-journal-of-dairy-technology/23-adjt-articles/686-functionality-and-consumer-acceptance-of-pizza-cheese-analogue}}
* {{cite journal |title=Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese |first=S. |last=Govindasamy-Lucey |display-authors=etal |journal=Journal of Dairy Science |date=February 2006 |volume=89 |issue=2 |pages=454–467 |doi=10.3168/jds.s0022-0302(06)72109-9 |pmid=16428615 |doi-access=free}}
* {{cite web |url=https://www.foodingredientsfirst.com/news/novozymes-and-chr-hansen-develop-enzyme-for-cheese-dry-matter-saving.html |title=Chr Hansen and Novozymes develop enzyme for producing pizza cheese from whey |publisher=Chemical Business Newsbase |date=March 9, 2009 |access-date=September 28, 2012 |url-access=subscription}}
* {{cite journal |url=https://www.sciencedirect.com/science/article/pii/S0022030267875295 |title=Chemically-acidified pizza cheese production and functionality |publisher=Irish Republic, Dairy Products Research Centre [5th Cheese Symposium]; Irish Republic, Univ. of Cork |date=1997 |access-date=September 27, 2012 |last=Kindstedt |first=P. S. |journal=Journal of Dairy Science |volume=50 |issue=6 |pages=824–827 |doi=10.3168/jds.S0022-0302(67)87529-5 |display-authors=etal}}
* {{cite web | url=https://www.highbeam.com/doc/1G1-294073990.html | archive-url=https://web.archive.org/web/20160220152917/https://www.highbeam.com/doc/1G1-294073990.html | url-status=dead | archive-date=February 20, 2016 | title=Better Pizza Cheese Processing | publisher=Prepared Foods | date=May 1, 2012 | access-date=February 12, 2016 }}
* {{cite web | url=http://www.highbeam.com/doc/1G1-141296196.html | archive-url=https://web.archive.org/web/20130510161154/http://www.highbeam.com/doc/1G1-141296196.html | url-status=dead | archive-date=May 10, 2013 | title=G.C. Hahn & Co.: Supplier Spotlight | publisher=Dairy Foods | date=January 1, 2006 | access-date=September 30, 2012 }}
* {{cite book |title=Modifying lipids for use in food |last=Gunstone |first=F.D. |display-authors=etal |year=2006 |publisher=Woodhead |isbn=978-1855739710 |page=476 |url=https://books.google.com/books?id=vZtKAAAAYAAJ&q=%22analog+pizza+cheese%22 |access-date=September 30, 2012}}

==External links==
* {{commons-inline}}

[[Category:Pizza]]
[[Category:Processed cheese]]
[[Category:Types of cheese]]