Cheese is the heart of a great pizza—it melts, it bubbles, it brings everything together. While mozzarella is the classic, there’s a whole world of cheeses to explore.
From bold and funky to rich and creamy, every cheese adds something special. These picks will turn your next homemade pizza into something unforgettable.
1. Fresh Mozzarella
This Italian classic is made from buffalo or cow’s milk and comes packed in brine, with a soft texture and pure white sheen. When baked, it melts into creamy puddles with a stretchy center and browned edges, giving pizza its signature chew and softness.
Fresh mozzarella is perfect for Neapolitan-style pizzas where simple toppings let the cheese shine. Tear it into chunks and place it evenly so its milky flavor shines through without overpowering.
2. Low-Moisture Mozzarella
Aged longer and dried more than fresh mozzarella, this version offers a firmer texture and more concentrated flavor. It browns more evenly, melts consistently, and has that iconic pizza stretch that’s hard to beat.
Because it doesn’t release as much water, it keeps crusts crisp while still delivering that nostalgic pizzeria bite. Use it as a base cheese and blend with others for even more dimension.
3. Parmesan
Grated over hot pizza or baked into the crust, parmesan adds a nutty, salty edge that sharpens every flavor it touches. Its hard texture and aged complexity give it real character.
It won’t melt into gooey strands but works beautifully as a finishing flourish or folded into dough for added depth.
4. Provolone
Tangy and creamy, provolone offers a smooth melt with just enough sharpness to elevate the whole pie. Young provolone is mellow and buttery, while aged versions deepen the flavor.
Layer it under mozzarella or blend into your cheese mix to boost richness and add a slightly smoky kick.
5. Fontina
Buttery and semi-soft, fontina melts into silky ribbons that coat every topping with savory warmth. Its nutty flavor carries a whisper of funk, adding dimension without being overpowering.
Pair it with mushrooms, caramelized onions, or wilted greens for a deeply satisfying, gourmet result.
6. Gouda
Sweet, creamy, and a little smoky, gouda adds a soft melt and distinctive flavor to homemade pies. Younger gouda stays mellow, while aged or smoked varieties bring complexity.
Melt it alongside mozzarella or use it solo on white pizzas topped with roasted vegetables and herbs.
7. Ricotta
Soft clouds of ricotta lend a luscious contrast to crispy crust and savory toppings. It doesn’t melt fully but turns creamy and rich when warmed in the oven.
Drop it in spoonfuls across the surface of your pizza, letting it nestle into little pockets of lightness and indulgence.
8. Gorgonzola
Tangy, earthy, and boldly veined, gorgonzola brings serious personality to any pizza. Its strong flavor mellows slightly when heated but retains its pungent, savory kick.
A small amount goes a long way—pair it with walnuts, pears, or honey for a dramatic, well-balanced slice.
9. Goat Cheese
Bright and tangy with a touch of grassiness, goat cheese adds creamy pockets that don’t melt but soften gently under heat. It holds its shape and adds textural contrast.
Spread or dollop it on pizzas with beets, roasted squash, or greens for a rustic and vibrant twist.
10. Asiago
Firm and nutty with a touch of salt, asiago enhances pizzas with its sharp, aged flavor. It doesn’t melt into strings but softens just enough to enrich every bite.
Grate it generously over white pies or blend into sauces to give your base an extra layer of umami.
11. Cheddar
Tangy and familiar, cheddar brings a golden melt and a bold flavor that’s perfect for pizza styles with a twist. It adds a creamy bite and stands up well to barbecue sauces or spicy toppings.
Combine it with mozzarella for balance, or go full cheddar for a playful, comforting experience.
12. Burrata
Creamy on the inside and delicate on the outside, burrata adds a rich, luxurious texture once it hits hot pizza. Its stracciatella-filled center oozes into every corner.
Skip the oven—place it fresh on top right after baking and let the warmth release its velvety magic.
13. Blue Cheese
Funky and bold with a deep savory punch, blue cheese adds serious flair with just a sprinkle. It doesn’t melt smoothly but turns creamy and intense under heat.
Use it sparingly alongside bacon, figs, or arugula for an elegant, slightly rebellious pie.
14. Havarti
Mild and buttery with a hint of tang, havarti melts into silky sheets that coat the pizza in delicate richness. It adds body without competing with other flavors.
Pair it with fresh herbs, leeks, or sweet toppings like apple slices for something mellow but memorable.
15. Pecorino Romano
Sharp, salty, and made from sheep’s milk, pecorino romano brings boldness in every grate. It’s harder and more intense than parmesan, great for cutting through richer ingredients.
Use it as a finishing touch on tomato pies or blend into creamy cheeses to create contrast and complexity.
16. Taleggio
Creamy and aromatic with a sticky rind, taleggio softens beautifully in the oven, melting into the crust and toppings. Its washed rind gives it a strong aroma but a surprisingly gentle, buttery flavor.
Balance its funk with delicate toppings like mushrooms, pancetta, or wilted spinach for a sophisticated pizza twist.
17. Grana Padano
Slightly milder and sweeter than parmesan, grana padano has a crumbly texture and deep, nutty flavor. It adds a layer of refined saltiness that enhances sauces and toppings alike.
Grate it over finished pizzas or fold it into dough for a fragrant, umami-rich boost.
18. Gruyère
Rich and nutty with a hint of sweetness, gruyère melts into a creamy layer with golden edges and deep flavor. It’s a staple in French cuisine and equally perfect on pizza.
Try it with caramelized onions, ham, or wild mushrooms for an elegant, Alpine-inspired pie.