Scientists in New Zealand have
confirmed what many Italians already knew: mozzarella is the
best cheese for pizza.
Other types of cheese, such as cheddar, colby, edam,
emmental, gruyere and provolone do not produce as good a result
as mozzarella, according to research published in the Journal of
Food Science.
According to researchers at the University of Auckland,
mozzarella is not only delicious, but also melts perfectly and
can be matched with virtually any other type of seasoning on a
pizza.
The researchers reached their conclusions after studying
the composition and consistency of the various cheeses and
analyzed the dairy products' performance when cooked at the
temperatures of a good pizza oven.
Only mozzarella had the optimal oil and water content to
produce the right elasticity, colour and texture when cooked.
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