Pizza makers and pizza lovers recognize that top quality ingredients make a pizza great. Along with freshly made dough and the finest meats and vegetables, cheese makes an important contribution to the flavor and appearances of your pizzas. California cheesemakers now make more than 250 varieties of Real California Cheese, many perfect for topping your pizza creations.

We've created a helpful and informative guide to introduce you to the unlimited possibilities of Real California Cheese and how this quality ingredient can help you make your best pizza ever!

The California Milk Advisory Board (CMAB) developed this guide to introduce you to the unlimited possibilities of Real California Cheese. As pizza makers, you told us what the important product quality factors were for your cheese selection. This guide addresses those factors by describing how moisture levels of various California cheeses affect the flavor, texture, and appearance of your pizzas. Information about cheese handling, storage, meltability and flavor also is provided to help you determine which Real California Cheeses are best for your pizza creations.

A PDF version of this guide is available for download at the end of this page.

Fresh from the Start

The nation's leading dairy state, California produces more milk than any other state and is the second largest cheese-producing region, with approximately 50% of its milk production going into cheesemaking. The federal government sets specific standards for nonfat milk solids in fluid milk. Under these standards, the nonfat milk solids level is at least 8.25% for all varieties of fluid milk. For more than 30 years, California's minimum standards have exceeded federal levels.

Real California Cheese is made from fresh, California milk and produced locally by California cheesemakers.

What's the Deal with the Seal?

Real California Cheese is distinguished by the black and gold Real California Cheese seal. This seal certifies that the cheese carrying it is natural, and made in California excusively from California milk.

Pizza makers and pizza lovers recognize that top quality ingredients make a pizza great. Along with freshly made dough to the finest meats and vegetables, cheese makes an important contribution to the flavor and appearance of your pizzas.

Consumers Look for the Seal

It should come as no surprise, cheese is more popular than ever. Over the last 21 years, the CMAB has spent millions of advertising and promotion dollars to create distinctive affection among consumers for cheese carrying the Real California Cheese (RCC) seal. Thanks to the CMAB's "Happy Cows" campaign, consumers are looking for the RCC seal. 69% of women surveyed recall the campaign and the RCC seal. More than 80% of pizza makers also recognize the RCC seal and feel its natural message is meaningful.

By choosing Real California Cheese, you not only benefit from the quality cheeses produced in California, you also put the power of the "Happy Cows" advertising and promotion campaign behind every pizza you make.

We asked, You said...

What makes pizza makers decide which cheese to choose? What are the important product quality factors for cheese selection? A recent survey of California pizza makers identified the following criteria for cheese selection:

• after cooking appearance (looks appetizing when cooked)
• texture (does not get soggy when cooked)
• melts evenly when cooked
• is high quality cheese
• does not burn when cooked
• 100% natural

What is cheese?

Cheese, a nutritious and concentrated dairy food made from milk, is defined as the fresh or ripened product obtained by draining whey (the moisture or serum of original milk) after coagulation of casein, the major milk protein. The basic principles of cheesemaking are the same for all natural cheeses. The object is to extract the water from milk, leaving the milk solids (fat, protein, vitamins, etc.) behind. Cheese consists primarily of the milk protein, casein and most of the fat and fat-soluble proteins of the original milk, minerals such as calcium and water.

Cheese Classification by Moisture Level

Cheese varieties are classified based primarily on their moisture content, resulting in their degree of hardness. Federal standards of identity have been established for hard grating, hard, semi-soft, and soft classes of cheese. The maximum moisture and minimum milkfat for classes of cheese designated by consistency are given in Table 1.

Table 1. Classification of cheese based on consistency.
Cheese category/consistency	Maximum moisture content (%)	Minimum milkfat in solids (% FDB)
Hard grating	34	32
Hard	39	50
Semi-soft	50 (more than 39%)	50
Semi-soft part skim	50	45 (less than 50%)
Soft	Not specified	50

Terms Defined for Table 1 with example from Table 2.
Fat on dry basis (FDB) is defined as the fat as percent of the milk solid (i.e., 100 lbs. of Mozzarella of which 60 lbs. is water and 22 lbs. fat. The water weight needs to be subtracted from the total weight which leaves us with 40 lbs. Then as FDB is defined, divide fat (22) into solids (40) and the result is 55%).

Measured by the Mouth

The texture, and consequently the mouthfeel of cheese is directly correlated to the type of cheese as characterized by consistency, such as soft, semi-soft, hard, etc. Higher moisture cheese has a smoother mouthfeel than a very hard, grating cheese, which is low in moisture. Higher milkfat cheese also tends to be softer, smoother and/or creamier in the mouth due to the fact that the milkfat in cheese melts just below body temperature (82.4-98.6ºF/28-36ºC). Milkfat completely melts in the mouth, which contributes to a smooth mouthfeel. Additionally, milkfat affects mouthfeel by contributing to perceived moistness and smoothness of texture.

Moisture Content in Cheese

Generally speaking, the lower the moisture content, the firmer the cheese. The firmer the cheese, the slower the ripening, the more selective the flora (flavor and aroma) and the longer the shelf life. For example, hard grating cheeses are lowest in moisture and are ripened for long periods of time to obtain the required loss of moisture and desired flavor development. The relatively low moisture content in varieties of hard grating and hard cheeses permits storage for a year or more under favorable conditions. The semi-soft and soft varieties, which have a higher moisture content, are more perishable.

Table 2 groups cheeses into consistencies and classification of cheese based on the federal standards of identity for moisture and fat content.

Table 2. Federal standards for maximum moisture and minimum milkfat in selected cheeses.
Cheese	Maximum mosisture (%)	Minimum milkfat in solids (%FDB)	Minimum milkfat in cheese (%)
Soft
Mozzarella	52-60	45	18
Mozzarella (low- moisture, part skim)	45-52	30-45	14
Teleme	55	50	22.5
Semi-soft
Monterey Jack	44	50	28
Hard, rippened
Cheddar	39	50	30.5
Gouda	45	46	25.3
Swiss	41	43	25.4
Provolone	45	45	24.8
Very hard, rippened
Dry Jack	32	32	21.8
Asiago	34	38	25.1

Minimum milkfat in cheese (%) can be defined as the true minimum fat content that cheese must contain (i.e., 100 lbs. of Mozzarella must contain not less than 18 lbs. of fat).

Nutrients in Cheese

The nutrient content per serving of selected cheeses is given in Table 3. All cheeses are good sources of protein - providing all essential amino acids needed for growth and tissue repair. Regular fat cheeses are high in fat but provide essential nutrients such as vitamin A and essential fatty acids. The only carbohydrate found in milk also present in cheese is lactose. Most of the lactose in milk is lost during cheesemaking. The majority of hard and semi-soft cheeses contain less than 1 gram of lactose per ounce of cheese. This is typically in such small amounts that it does not affect most people with lactose sensitivity. However, processed cheese products (products that state processed cheese or processed cheese food on the label) usually do contain lactose because of the way they are manufactured.

Table 3. Comparative nutrient content per serving of selected cheeses.
Cheese Type	Serving Size	Water (g)	Calories (kcal)	Protein (g)	Fat (g)	Lactose (g)	Sodium (mg)	Calcium (mg)
Cheddar	1 oz (28g)	10.42	114	7.06	9.40	0.36	176	204
Mozzarella	1 oz	15.35	80	5.51	6.12	0.63	106	147
Mozzarella (low moisture)	1 oz	13.72	90	6.12	6.98	0.70	118	163
Mozzarella (low moisture part skim)	1 oz	13.77	79	7.79	4.85	0.89	150	207
Mozzarella (part skim)	1 oz	15.25	72	6.88	4.51	0.78	132	183
Provolone	1 oz	11.61	100	7.25	7.55	0.61	248	214
Edam	1 oz	11.78	101	7.08	7.88	0.40	274	207
Brie	1 oz	13.73	95	5.88	7.85	0.13	178	52
Gouda	1 oz	11.75	101	7.07	7.78	0.63	170	198
Monterey Jack	1 oz	11.63	106	6.94	8.58	0.19	152	212
Dry Jack	1 oz	8.27	111	10.14	7.32	0.91	454	336
Teleme	1 oz	14.6	84.2	5.37	6.69	0.61	202	140
Asiago	1 oz	8.76	110	9.02	7.64	1.03	340	302
Fontina	1 oz	10.75	110	7.26	8.83	0.44	224	156
Swiss	1 oz	10.55	107	8.06	7.78	0.96	74	272

Cheese Handling and Storage

Except for fresh unripened cheeses, most cheeses are ripened to some degree to develop flavor. Cheeses ripened for up to 3 months are classified as mild; 3-6 months as medium; and more than 6 months as aged. Federal regulations require that cheeses made from raw milk must be ripened for a minimum of 60 days at temperatures not less than 35°F before consumption.

Storage temperature is important in flavor development. Cheeses held at high temperatures ripen faster than those held at low temperatures. Typical ripening temperatures of about 50 to 54°F are used for short-term storage and 39 to 45°F are used for long-term storage at the factory. Cheeses purchased for consumption must, however, be stored at temperatures between 35 to 38°F in airtight containers to maintain freshness and flavor. Once cheese is taken from its original package it must be re-wrapped tightly in plastic bags or wrap, or aluminum foil. Unripened fresh cheeses, e.g., fresh water-packed Mozzarella, must be used as soon as possible.

Mold that develops on natural aged cheese is harmless. Remove it by simply cutting 1/4-1/2 inch beneath the mold and use the cheese as soon as possible. If a piece of cheese has become quite moldy (more than one or two small spots), it's best to discard it.

Freezing Cheese

The freezing point of cheese depends on the age, moisture and salt content. Aged cheeses have a lower freezing point. The flavor of aged cheeses is not affected by freezing. However, freezing can have a negative effect on body and texture. Cheeses such as Cheddar, Gouda, Provolone, Mozzarella, and Dry Jack may be frozen for 6 weeks or more. For best results, cheese to be frozen must be less than 1/2 pound or not more than one-inch thick. Therefore, large blocks or wheels must be cut into smaller pieces. The cheese must be wrapped in an airtight package to prevent moisture loss. It is best to use foil or plastic wrap designed for freezing. Cheese must be frozen as quickly as possible to less than -18°C (0°F) or lower as slow freezing causes cheese to become crumbly.

Frozen cheese is best thawed slowly in a refrigerator. When cheese is removed from frozen storage, it may appear mottled or show uneven color distribution. But, after complete thawing, the normal color of the cheese will return. Cheese that has been frozen should be used as soon as possible after thawing. Cheese that has been frozen and thawed should never be refrozen.

Unlike freezing cheese yourself, manufacturers employ special procedures and technologies in the freezing process to help retain the freshness and integrity of the cheese. An example is individually quick frozen (IQF) cheeses where each individual piece is quick-frozen to lock in freshness and quality.

Cheeses purchased frozen can come in different packaging than fresh cheeses and have a longer frozen storage life than fresh varieties. When using manufacturer frozen cheese, be sure to follow their recommendations for thawing and handling.

What Meltability Really Means

The most traditional cheese used on pizza is Mozzarella and other pasta filata cheeses (defined as having great elasticity and stretches when cooked or heated). Cheese may be purchased in blocks or in cut, diced, or shredded form. When cheese is purchased in blocks or wheels, it must be shredded or grated before being used as a pizza topping. Thoroughly chilled cheese grates and shreds better than cheese kept at room temperature. Grated or shredded cheese melts more readily than a block.

The stretching and melting properties of cheeses are important characteristics influencing its use on pizza. Table 4 shows the flow properties of some Real California Cheese varieties. The melt distance (in millimeters) shows the relative flow of cheese when heated. In other words, the melt distance shows how much the cheeses will melt and/or stretch relative to each other when heated. Some cheeses melt better than others. For example, Monterey Jack, Cheddar, Gouda, and Provolone have melting properties similar to Mozzarella, but offer varied flavors to the traditional pizza. Brie, Feta, and Panela have little or no melting properties, yet complement the standard toppings.

Table 4. Relative melt distance for selected cheeses.
Cheese	Melt distance (mm)
Cheddar	5.0
Gouda	6.1
Smoked Gouda	<0.5
Mozzarella	6.4
Monterey Jack	8.4
Swiss	6.0
Provolone	6.2
Fontina	7.0
Brie	0
Panela	2.5
Teleme	2.0
Edam	3.5
Asiago	10.0
Feta	0

For cooking, remember that most cheeses respond best to low and medium temperatures for a minimum amount of time, just long enough to melt the cheese and blend it with the other ingredients. A relatively high temperature or a prolonged period of cooking causes fat separation and protein denaturation resulting in a stringy, rubbery product.

Pick a Flavor, Any Flavor

Different ingredients and processes employed during the making and aging of cheese result in a wide variety of available cheeses, each with its own distinct texture and flavor profile. The milkfat in cheese is an excellent background flavor and it also carries other flavors. Its low melting point ensures complete flavor release. A spectrum of flavor profiles delivered by cheese is depicted in Table 5.

Table 5. Desirable flavor profiles in cheese.
Flavor Term	Description	Example Cheeses
Creamy	Rich, resembles heavy cream	Brie, Mozzarella
Nutty	Nut-like flavor	Edam, Gouda, Swiss
Pickled	Salty, due to brine	Feta
Piquant	Sharp bite	Cheddar, Dry Jack, Asiago
Sharp	Biting, but not excessively acidic	Cheddar, Dry Jack, Asiago
Smoky	Smoke flavor obtained from the addition of liquid smoke or by smoking over wood chips	Provolone
Tangy	Pleasing acidity or tartness	Teleme, Swiss

Cheese, especially softer varieties, combines well with other ingredients, particularly fat-soluble ingredients (other fats and oils, flavorings, oil-based spices such as oregano), spices, herbs and sweet flavors. In such combinations, cheese serves as a carrier and evenly distributes the flavorings throughout the product.

Pizza Makers Guide to Real California Cheese

California has long been known as a hotbed of culinary innovation and this is especially true in its pizza kitchens. Over the past few years, California pizza makers have earned a reputation for transforming the look and taste of the traditional pizza pie. Today's creative pizza makers use toppings from seafood to roasted nuts, even sliced fruit! The growth of California's specialty cheeses has helped pave the way for these innovative pizza creations.

With more than 250 varieties and styles of cheese produced in California, it's no wonder that many are perfect for topping pizza. With so many choices of Real California Cheese (RCC), the options and combinations are endless. The California Milk Advisory Board (CMAB) has created this information guide to help you better understand Real California Cheese and how this quality ingredient can help you make your best pizza ever.

A Selection of Real California Cheeses

Mozzarella -- Most commonly used on pizzas because of superior melting and stretching ability. A white cheese with delicate, mild flavor can be found semi-hard or fresh varieties.

Cheddar -- Cheddar describes a family of very popular and versatile cheeses available in a range of flavors from mild to very sharp.

Feta -- A salty, pungent white cheese with a dry, crumbly firm to hard texture.

Panela -- Mild, firm, white Hispanic-style cheese with sweet milky flavor.

Provolone -- Hard or semi-hard light yellow cheese with flavor ranging from mild to sharp to smoky.

Brie -- Mild, rich soft-ripened cheese with an edible white rind. Brie has a soft, creamy white interior that becomes more flavorful as the cheese ages.

Edam -- Semi-hard mild yellow cheese with firm texture that is similar to Gouda.

Gouda -- Semi-hard creamy yellow cheese with firm texture and mild, nutty flavor.

Monterey Jack -- Semi-hard creamy white cheese with semi-firm to firm texture and smooth, mild flavor. Comes in flavored varieties such as hot pepper, jalapeño, garlic, onion and pesto. A California original.

Dry Jack -- Very hard, aged dry version of Monterey Jack with delicious nutty flavor. An excellent replacement for Parmesan.

Asiago -- Piquant, sharp light yellow, Italian-style cheese that can be hard to very hard in texture depending on age, similar to Parmesan.

Fontina -- A firm, light yellow, mild nutty flavored cheese, similar to Gouda or Edam.

Swiss -- A mild, pale yellow cheese with a tangy sweet, nutty flavor. Best recognized by the holes or eyes that develop as the cheese ripens.

Teleme -- A mild creamy white cheese with a slightly tangy aftertaste

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