The best cheese for pizza

Shoutout to Adam’s family for eating 47 different cheese pizzas at different fat and moisture ratios

gotta love that thumbnail: whats better for pizza? marshmallows or bathroom floor tiles?

The image of Adam borderline harrassing a cheese company asking them "where is the cheese?" (Paraphrasing here) honestly makes me chuckle

A normal person: "Ah damn they don't sell my favourite product anymore lets write them an email I will never get an answer to and go on..." Adam: "GiVE mE An iNteRviEW GalBaNi, WHY DID YOU DO THIS!!!!"

"What's the best cheese for pizza?" Thumbnail: Marshmallow or Tofu?

That thumbnail just made me think you were gonna try and convince me that both marshmallows and butter were the best cheese for pizza.

Speaking as someone who worked on the shred line at a mozzarella factory, I can tell you that, at least for shredded cheese, quality control can be basically non-existent. The initial production of the cheese is much better controlled, but after the initial batch of cheese is grown it gets packaged in brine and sits on a shelf in a refrigerated warehouse, with like, a half ton of cheese vacuum sealed in 24lbs bags, until it's properly aged. When it goes to the shed line, you'll just have a couple of palettes deposited on the floor in a refrigerated room with a conveyor belt and some minimum wage laborers who cut the bags open and throw bricks of cheese onto the line. From here it gets cubed, then shredded, then goes through a tumbler where anti caking powder and any preshredded cheese that was mislabeled or for any number of other reasons needs to be added are then mixed in, then brought up an incline and dumped on a spinning cone, which for whatever is called "the eagle," which distributes the cheese into chutes of plastic roll which are weighed and then heat sealed and cut into the appropriately sized bags, usually 5lbs (as most of the cheese is sold to industrial use, rather than groceries.) Any given order is supposed to call for specific milk fat and moisture ratings, along with any additional cheese for custom blends (usually provolone, sometimes cheddar,) but in practice, whatever is in the back room is what goes on the line. That means blends may be missing the additional cheese, or have the wrong kind altogether; frequently the right milk fat will be on the line, but the wrong moisture, or we won't have enough of the type the recipe calls for so we cut it with something else (or we just throw in something else that we're trying to get rid of, just too get rid of it,) even if the exactly correct cheese is going on the line, it's still usually a blend, and there's very little monitoring to ensure that the ratios of bulk cheese are being added to the line in the correct amounts. On the off chance that an order with the wrong ingredients gets caught, (unlikely if it's only a palette or two, usually this only happens if we've run a couple tons of cheese with like, the wrong label on the bag or something,) then it gets dumped back on the line, but then it's getting mixed in with another helping of anti caking powder. The only real quality control that a given order is definitely going to get is a check on the nitrogen content in the bags that is done once an hour, along with a pressure test to make sure they aren't leaking and won't burst when stacked, and the fact that every bag goes through a metal detector, so you won't get any screws or something in your pizza. But as far as the content of the cheese, the only real guarantee is that it's going be mozzarella, and might closely approximate the kind of mozz it actually claims to be on the bag. Then again, this all might only be due to the working conditions at the one factory I lived near. Several years after I stopped working there they had a chemical fire, which resulted in the whole factory being gutted and shut down, (and the company being forced to replace all of the firefighting equipment used to put out the fire, because it was all contaminated with hazardous compounds,) so it's possible that this is not a problem you'll see anymore. However given the general logistics of a cheese factory, and the actual operation of a shred line, I wouldn't be surprised if the conditions are similar across the industry. The upside is that regardless of all of this, the cheese itself was still absolutely delicious, despite whatever blend you actually ended up with.

This channel is fantastic. The way you go to the effort of interviewing professionals, experimenting yourself with different examples and then explain it all in a conversational and entertaining way is perfect.

Real Adam fans already expected him to whip out the low moisture cheese sticks 😂

Adam: best cheese for pizza Thumbnail: shows marshmallows and butter

adam on the video call looks like hes trying his absolute hardest to look like hes paying attention as much as he can

Lately I've been using oaxaca/quesilo procured at my local Save-a-lot to put atop any pizzas I bake in the oven. I cut some thin horizontal slices and then cut those slices into strip/string cheese-esque shapes. Top on your pizza and it will have a beautiful brown crust when done. Oaxaca is quite similar to mozarella too so it will not clash with the cheese already present. I would recommend this cheese to anyone, at least for topping pizza.

cheese is for the weaklings, i use directly milk on my pizza.

If you're in a pinch, you can rinse shredded mozz under cold water to remove the starch. Just dry it with paper towels and it works just fine.

Adams research and the effort he puts into his videos makes him the best at what he does

This video was so helpful to me!! I’ve been struggling with this since I started making my own homemade pizza. I found the Walmart fresh mozzarella slices work best for me.

The age old question. Marshmellows or modeling clay.

This is peak civilization: We have people whose job it is to be experts on cheese

I was able to find Galbani whole milk low-moisture cheese both in sticks and in whole form out here in Seattle (although the stick form is much easier to find). I started using it and I don't think I will ever go back to part-skim mozzarella on my pizzas again! It's also just tasty by itself.