{"id":2976,"date":"2024-11-15T16:25:16","date_gmt":"2024-11-15T16:25:16","guid":{"rendered":"https:\/\/www.sutyo.com\/the-4-best-cheeses-for-pineapple-pizza-that-arent-mozzarella\/"},"modified":"2024-11-15T16:25:16","modified_gmt":"2024-11-15T16:25:16","slug":"the-4-best-cheeses-for-pineapple-pizza-that-arent-mozzarella","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/the-4-best-cheeses-for-pineapple-pizza-that-arent-mozzarella\/","title":{"rendered":"The 4 Best Cheeses for Pineapple Pizza That Aren\u2019t Mozzarella"},"content":{"rendered":"
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Pineapple pizza haters, you may want to stop reading now. Pineapple is an excellent pizza topping, bringing sweetness and additional acidity to what is basically already a perfect food, also playing beautifully off other salty, savory, or smoky toppings like ham, onion, and bacon. I will not be entertaining opposing viewpoints at this time. Thank you for your cooperation in this matter.<\/p>\n

That being said, I will concede that it’s possible<\/em> that straightforward, milky mozzarella isn’t necessarily doing pineapple any favors \u2014 or flavors \u2014 when it comes to whether or not it belongs on pizza for those who remain unconvinced. (It totally does, though.) Considering the entire universe of cheese, why limit oneself to just mozzarella where pizza is concerned anyway, but especially when dealing with a controversial topping such as pineapple, when several other cheeses might be better able to bridge the gap between tomato sauce and tropical fruit?<\/p>\n

Make sure you\u2019re using high quality, fresh pineapple, or a premium canned product such as Del Monte Deluxe Gold<\/a> for your pizza to start, and then apply any of the following 4 cheeses, or quattro formaggi<\/em>, for an outcome that could very well result in a pineapple pizza conversion.<\/p>\n

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Spring Brook Farm Tarentaise<\/strong><\/a> <\/strong><\/h2>\n
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\"Spring<\/p>\n<\/figure>\n

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Tarentaise is a raw, cow\u2019s milk cheese modeled after France\u2019s Abondance. As a cooked-curd, mountain cheese it\u2019s an excellent melter, which is point number one when it comes to considering it as a potential pizza topping here. What\u2019s more though, it\u2019s hard to find a tasting note for Tarentaise, or any other Alpine-style cheeses made in a similar way, that doesn\u2019t include the word \u201cfruity,\u201d and oftentimes tropically fruity. For Tarentaise, in fact, Murray\u2019s Cheese<\/a>, Baldor Foods<\/a>, Saxelby Cheesemongers<\/a>, ACS CCP blogger Marcella the Cheesemonger<\/a>, and cheese artist Mike Geno<\/a>, among many others, all definitively call out \u201cpineapple\u201d for its salient flavor characteristics. You see what I\u2019m getting at here. If you\u2019ve ever found pineapple to be sort of wan when used as a pizza topping, it\u2019s time to amplify pineapple with what experts agree is basically a pineapple-flavored cheese.<\/p>\n

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Blue Cheese <\/strong><\/h2>\n
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\"Point<\/p>\n<\/figure>\n

When tasting professionals speak about aroma and flavor in beverages and foodstuffs, and from there, potential pairings, sometimes that\u2019s based on what amounts to simple sensory association: that which comes to mind when you smell or taste something. Sometimes, though, there\u2019s actual science involved, where two seemingly different things have chemical compounds in common, such as sauvignon blanc grapes and green peppers, for example. The same holds true for pineapple, and what would otherwise seem to be its flavor opposite: salty, peppery blue cheese. Belgian food science company Foodpairing<\/a> has identified that blue cheese and pineapple have DNA in common with a compound called methyl hexanoate<\/a>, uniting them as a harmonious pair. In short, sometimes opposites attract because they\u2019re not so opposite as meets the eye. For a pineapple pairing with a balanced blue with a good amount of salt and sweet, try California\u2019s Point Reyes Bay Blue<\/a>.<\/p>\n

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Asiago Stagionato <\/strong><\/h2>\n

It\u2019s pizza we\u2019re dealing with here, so any number of hard, Italian cheeses would do well to give mozzarella an assist in the pineapple game, playing off of the juicy, sweet fruit with some additional salty funk: many well-regarded recipes for Hawaiian pizza also incorporate Pecorino Romano, Grana Padano, Parmigiano Reggiano, etc. My vote, though, goes to Asiago Stagionato, the aged version of what is otherwise best known as being a cheese for baking into bagels. (Asiago pizza bagel with pineapple? Yes.) Asiago Stagionato is a firmer, saltier, Italian version of Tarentaise above, but with a similar, favorable flavor note. Di Bruno Bros<\/a>\u2019 website suggests that tasting Asiago Stagionato is to \u201ctake a ride on cheese\u2019s own Pineapple Express.\u201d An Italian cheese is also an invitation to prosciutto to join the pineapple pizza party and bringing prosciutto to any party is never a bad idea.<\/p>\n

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Smoked Gouda <\/strong><\/h2>\n
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\"Smoked<\/p>\n<\/figure>\n

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Where there\u2019s smoke, there\u2019s fire, but in this case it\u2019s fire in the metaphorical, superlative sense that comes from giving pineapple a little smoke to work with in its pizza journey. If you already make a habit of grilling pineapple in the summer, (also not a bad move when it comes to the pineapple you put on pizza, while we\u2019re at it,) or if your pineapple pizza already includes bacon, then you get why smoke is also favorable to pineapple. Come to think of it, pineapple often grows in volcanic areas\u2026maybe it\u2019s a what-grows-together-goes-together thing. A smoked mozzarella would certainly do the trick here, as would a smoked cheddar, if rounded out with a better melting cheese, but the washed-curd sweetness of a smoked gouda is to really bring the fire to pineapple pizza.<\/p>\n

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\u00a0 Pineapple pizza haters, you may want to stop reading now. Pineapple is an excellent pizza topping, bringing sweetness and additional acidity to what is basically already a perfect food, also playing beautifully off other salty, savory, or smoky toppings like ham, onion, and bacon. I will not be entertaining opposing viewpoints at this time. … Okumaya devam et “The 4 Best Cheeses for Pineapple Pizza That Aren\u2019t Mozzarella”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2976","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2976"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2976\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2976"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}