Guest Editorial
Wisconsin specialty cheese blends create signature-style pizzas

by Stan Woodworth

Stan Woodworth, senior vice president of channel marketing for the Wisconsin Milk Marketing Board, Madison, Wis., is a guest columnist for this week’s issue of Cheese Market News®. WMMB is exhibiting at the International Pizza Expo at booth #6083.

No other Italian dish has had such a lasting effect on America’s menus as pizza. Success in the pizza restaurant industry is often related to an operator’s ability to separate his or her establishment from the competition, and the best way to accomplish this is with quality ingredients and innovative menu options. With more than 600 varieties, types and styles, Wisconsin cheeses are the perfect ingredient for operators looking to update their pizza menus with premium additions and contemporary, new flavors.

While crust and toppings are important, cheese is often the shining star on a pizza, offering an appetizing golden-brown color, signature stretch and unbeatable flavor. When selecting pizza cheese, it is important for operators to pay attention to how it will perform. Wisconsin cheeses are made with the highest standards for quality and with so many varieties to choose from, operators can easily customize their own specialty blend of Wisconsin cheeses with a little insight into cheese performance and flavor characteristics.

Melting and browning — Cheese varieties vary greatly in their performance under heat — some melt well, others retain their shape and still others are ideal for creating a golden-brown color. Whole milk cheeses melt well, while part-skim varieties brown more and are easier to slice or shred. Hard cheeses, such as Parmesan, generally don’t melt or flow well; however they do take on a golden brown color and combine easily with other cheeses. Lower moisture cheeses tend to brown faster than whole milk types and should be added later in the baking process to avoid a burnt flavor or appearance. Some varieties, such as Blue and Feta, don’t melt well, but retain their shape, adding bold flavor and interesting texture.

Stretch — Traditional pizza just wouldn’t be the same without the amazing stretch and string of a cheesy topping. While the stretch of cheese adds important visual appeal, it also contributes a highly desirable mouthfeel. Generally, the harder the cheese, the less stretch. For optimal stretch, use cheeses from the Pasta Filata family such as Mozzarella or Provolone.

Oiling off — A natural oil separation occurs when cheese melts. Evaluate cheese blends for their oiling off before using, keeping in mind that other ingredients, such as pepperoni and sausage, also release oil and compound the oiling from the cheese. Part-skim cheeses will have less oil separation.

Flavor — When creating a cheese blend, it is important to keep in mind the flavor objectives for the blend and select cheeses accordingly. Consider issues such as whether the cheese flavor should be bold and assertive or mild and complementary.

• Wisconsin cheeses add signature style

Flavors and styles of pizza are constantly evolving and growing to meet the ever-changing demands of today’s consumers who crave much more than just the basic cheese and pepperoni pizza — they seek inventive combinations, bold flavors and interesting textures. Wisconsin specialty cheese plays a key role as an ingredient in many of today’s top pizza trends, including a shift towards artisan and ethnic ingredients.

Operators anxious to update their pizza menus are moving away from mainstream ingredients in favor of a more local, artisan approach. Heirloom tomatoes, handmade sausages and small-batch Wisconsin cheeses satisfy consumers’ appetite for fresh, homegrown foods.

Consumers also have developed an appetite for ethnic foods that stretch the boundaries of popular Hispanic and Italian cuisines to include more exotic flavors. Special Wisconsin cheese blends can create contemporary international-style pizzas. Try adding shredded Wisconsin Queso Blanco con Frutas and Asadero cheeses to a Caribbean-inspired pizza featuring jerk-marinated chicken, pineapple and coconut. Or, for pizza with Greek flair, top the crust with shredded Wisconsin Kasseri and Feta cheeses, spinach, red onion and black olives.

• Specialty Wisconsin cheese blends

Keeping flavor and performance characteristics in mind, consider creating the following perfectly blended Wisconsin Cheese combinations:

• Muenster, Brie and Blue — The savory flavor of Muenster and rich taste of Brie soften the tang of the Blue cheese for a creamy, distinctive blend. The Muenster and Brie melt quickly while the Blue cheese crumbles soften slowly, adding color and texture.

• Asadero and Cotija — Creamy Asadero provides a mild base for the sharp flavor of Cotija. Asadero melts well while the Cotija retains its crumbly texture.

• Brick and Smoked Gouda — This robust, full-flavored cheese blend features the earthy, creamy flavor of Smoked Gouda balanced by the mild and buttery flavor of Brick cheese.

• Sharp Cheddar, Whole Milk Mozzarella and Provolone — This variation on a classic cheese blend combines the soft, creamy texture of Whole Milk Mozzarella with full-flavored Provolone and sharp hints from the Cheddar.

• Fontina and Gruyère — Fontina and Gruyère melt well, creating a rich, golden brown color and buttery, nutty, full-flavored cheese blend.

• Mozzarella and Feta — Feta’s slightly salty, tangy taste and crumbly texture combines well with smooth and creamy Mozzarella, creating a cheese blend with Mediterranean flair.

Many Wisconsin cheesemakers also offer a variety of pre-made pizza blends, in addition to the opportunity to customize a blend to specific specifications for best brown, flavor and coverage. Visit foodservice.wisdairy.com for additional specialty blend information and pizza recipes featuring Wisconsin cheeses.

CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reflect those of Cheese Market News®.