GUIDE TO PIZZA CHEESE
A Taste of Authenticity
Our Roma Family of Brands covered! got you WE’ve
Cheese is the first thing that grabs your attention (and your taste buds) when you open a piping hot pizza box or a decadent pie is placed on the table in front of you, fresh from the oven — cheese holds the whole delicious, circular experience together.
It covers sauce like a gentle, yummy blanket; it’s a beautiful golden-brown backdrop for any toppings; and it serves as an amazing contrast between the crunch of crust and its own creamy pull. Cheese can work so well: on pizza, Italian food, cultural favorites. But, when it doesn’t — sliding off easily, cooling rapidly, or not reheating well — it changes everything.
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Your cheese is your signature, and for an amazing 70 years, Roma®, and the Performance family of Italian brands has put cheese front-and-center to help you serve your best. When Louis G. Piancone arrived in the U.S. from Corato, Bari, Italy, he had already experienced the importance of cooking with cheese, firsthand.
Starting in 1955, the Roma founder would continue to call on that knowledge, sharing it with local restaurants in Bradley Beach, N.J., so that they could operate successfully. Decades later, restaurant owners and industry insiders know Performance as the “Pizza Cheese Kings,” for our passion, expertise, and incredible range of options — we’ve got the cheese that will perform the best for your kitchen.
*Product listings may not include all available cheese items within Performance and may vary by market. Availability is subject to change without notice. We reserve the right to correct any printing errors.
THE
BIGCHEESE
Hands down, the most common pizza cheese is a mozzarella-style. Mozzarella is Italian for “spun paste,” and pasta filata cheese refers to the stretched-curd cheeses made famous in the Old Country, such as mozzarella or provolone. These cheeses are made using a special technique in which the curd is given a hot whey bath, then kneaded and stretched to the desired pliable consistency (think of pulled taffy). This is what gives cheese its smooth, creamy texture and an irresistible stretch.
But, most pizza cheese is not purely mozzarella. Performance has a number of traditional mozzarella cheese options, including fresh and low-moisture. However, we also offer products known as pizza cheese. These are mozzarella-style cheeses specially formulated to perform well on pizza. The right pizza cheese should feature these characteristics:
TEXTURE & STRETCH
HOLD TIME MELT GREASINESS
COLOR & BROWNING
Have you ever ordered a pizza slice, and when you took a bite, the cheese slid off? That’s not ideal. Check to make sure the cheese doesn’t become too runny or hard.
The cooked cheese should be properly stretchy — not too tough, but not too soft. Mozzarella provides the best stretch on a pizza, so you’ll want to ensure it’s a component of your cheese blend. 1 2 3 4 5
The color and browning is all about personal preference. It’s based on what cheese you use. Run tests to see which blend of cheese you like the most.
When you see a few puddles of grease on pizza, it’s from the fat oiling off of the cheese. This may result from a few different scenarios — the cheese has a high fat content, the cheese is at the breaking point (end of its usage), or the oven wasn’t hot enough to fully bake the pizza.
Are you serving buffet-style or primarily doing delivery and carryout? All cheeses will naturally harden as they cool, but you should evaluate how each cheese blend holds color and texture. You don’t want your guests greeted with a hard or transparent cheese when they get ready to eat.
pasta
FRESH MOZZARELLA (FIOR DI LATTE OR BUFFALO MOZZARELLA)
varieties
These varieties don’t undergo a ripening period; they are mild and creamy with a high moisture content and a short “use by” date.
soft & semihard filata fresh soft cheeses
Tend to melt well on pizzas and sandwiches.
Soft, mild, creamy, slightly tangy. Melts into a savory, creamy layer for Neapolitanstyle or Margherita pizzas.
Well-aged and easily grated for a variety of applications.
Firm, slightly saltier, more concentrated. Melts evenly, creating a stretchy cheese pull great for New York-style, Chicago deep dish, Detroitstyle, New Haven-style, or bar pizzas.
Light, soft, creamy texture. Naturally sweet and the main ingredient in tiramisu.
Mild, nutty, slightly earthy. Often used as a blend.
Hard, granular, nutty, sharp, and umami-rich. Sprinkling on top after baking adds depth to the flavor profile.
Semi-hard, mild to sharp, depending on age. Melts well, blending with mozzarella for a richer flavor that pairs nicely with beef toppings.
Grainy and creamy white. Slightly sweet and on-trend for pizzas, pastas, calzones, and desserts.
Pale yellow, with a mild, buttery flavor that develops complexity with age.
Hard, grainy, sharp, salty, nutty, almost spicy taste.
DICE CUT
THE whole milk part-skim vs. first cut
FINE/FANCY SHRED REGULAR SHRED
The V-Cut shred is diamond in shape and approximately 1/16” (1.6 mm) on all sides.
SHRED MOZZARELLA
2.5-3.5% Milkfat | 45% or more milkfat in solids
Cures faster, tends to have shorter shelf life, and shorter optimum window of usage
Given similar moisture content may melt slightly faster
Browns slightly less
Slightly reduced due to milkfat
Texture tends to be softer, due to the higher oil content
Slight creamier flavor, develops stronger flavor with age
Slightly less, because it is more transparent when baked
Stays gooey slightly longer, due to higher fat content, however tends to take on transparent look more quickly
Will oil off more, oil off increases with age
Tends to be softer, more difficult to process/shred
This type of shred is a slightly modified oval shred.
This type of shred is diamond in shape and approximately 7/64” (2.8 mm) on all sides.
RIBBON SHRED
3/64” x 3/8” x 1 1/2”a thin, flat shred.
MOZZARELLA
1.5-2.5% Milkfat | 30-45% milkfat in solids
Cures slower, tends to have longer shelf life, and longer optimum window of usage
Given similar moisture content, may melt slightly slower
Browns slightly more
Slightly more
The texture tends to be chewier
More mild flavored
Tends to have slight advantage
Stiffens slightly faster, but retains a full yellow color for a longer time
Less than Whole Milk, still has sheen or slight release
Has slightly firmer body, easier to process/shred
cheese tips:
CLEAN
Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.
BEST TEMP FOR CUTTING
Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature.
Refrigerate cheese between 34 and 38 degrees Fahrenheit.
COVERED
SURFACE MOLD COLD
EXPIRATION DATE CAN VARY
Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.
Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as mascarpone, are best stored in clean, airtight containers. Semihard cheeses, including cheddar and Gouda, can be wrapped in plastic wrap, as well as a lighter wrapping paper such as parchment.
If cheese develops surface mold, simply cut off about 1/4’’ to 1/2’’ from each affected side and use the remaining cheese within one week.
FREEZING IS NOT RECOMMENDED, BUT
When freezing cheese, wrap pieces tightly in weights of one pound or less.
Label and date your cheese before storing it at temperatures of about zero degrees Fahrenheit.
It’s best to thaw cheese in the refrigerator and use your cheese within a couple days.
Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly, while softer cheeses will separate slightly. The nutritional value will remain stable.
exclusive brands:
The gold standard, Bacio® is uniquely crafted by the top pizza cheese makers in the world to bring out the best in your pies. Each batch begins with fresh, Grade A cow’s milk, exquisitely crafted With a Kiss of Buffalo Milk® for a distinctive, creamy pizza cheese like no other. Bacio’s premium ingredients create superb stretch, exceptional coverage and melt, outstanding reheatability, craveable taste, and guaranteed quality. Plus, join Bacio® Gold Club Rewards for cashback on every pound of pizza cheese you order.
• Diced
• Block
• Shredded
• Whole Milk
• Part Skim
• 50/50 WM & PS
• Provolone Blend
• Mozzarella, Provolone, White Cheddar blend
Proudly named after Roma founder, Mr. Louis G. Piancone, this brand is in a class with the finest pizza cheeses available today. Piancone® is known for its superior quality, outstanding consistency, distinct flavor, and creamy, high yield, white appearance when baked.
• Whole Milk
• Part Skim
• Feather Shred
• Pecorino Romano
• Parmesan
• Ricotta
• Grana Padano (similar to Parmigiano Reggiano)
• Curd
• Burrata
The Roma® family of Italian brands has been specially designed over time to provide high-quality, authentic ingredients that can service any restaurant concept, any size, anywhere in the country.
Roma® has been the choice of classic pizza makers for 70 years. The flagship name in pizza & Italian has premium cheese available in Super Deluxe, Classico, and Original, all made using the traditional mozzarella process. Full-bodied flavor and excellent performance are Roma’s hallmarks, including our largest selection of cheese options under any one brand.
• Fresh Mozzarella
• Ovolini
• Whole Milk
• Part Skim
• Vegan
• Muenster
• Mascarpone
• Fresh Curds
• Grated Parmesan
• Ricotta
• Formaggio Premiato (LMWM Mozzarella Ribbon)
• Blue Cheese
• Detroit-Style Blend
• Feta
• Asiago shred
• Gorgonzola crumbles
Saluté!® is viewed favorably when compared to Piancone, offering superior quality mozzarella cheeses made in the traditional fashion. The most discerning consumers agree that Saluté! has its own distinct flavor. The cheeses feature excellent reheatability with a softer texture when baked.
• Whole Milk
• Part Skim
• Provolone Shred
Ranked as as one of the top Italian shreds available through the Roma family of brands, Ultimo!® offers a variety of fine quality cheeses. This ultimate brand is primarily produced in Wisconsin, or nearby in the Midwest, and has traditional attributes such as rich buttery flavor, great stretch, and creamy melt.
• 3-Way Blend Shred
• 5-Blend Feather Shred
• Grated Parmesan Romano
• Asiago
• Fontina
• Shaved Caesar Blend
• Smoked Cheddar
With high-quality cheeses similar to those under Piancone, Luigi® has proven to be extremely popular in areas like the Northeast. The Luigi brand offers an extended shelf life, with a traditional, creamy, white, consistent melt and outstanding flavor.
• Whole Milk
• Part Skim
• Ricotta
Favoloso® cheeses are among the most unique Performance varieties, carrying the seal of Wisconsin-made cheese. Comparable to some of the biggest names in the business, Favoloso has a very creamy melt and moderate browning, with great stretch and pull and a firmer texture when baked.
• Whole Milk
• Part Skim
• Feather Shred
• Loaf
• Stick
Assoluti!® is a quality option that remains a top seller in the Roma family. It has a higher moisture content than many of the other brands, which allows for impressive stretch, with a smooth finish and terrific texture.
• Whole Milk
• Part Skim
• Shred
• Loaf
• Parmesan Romano
Raffinato® cheeses are specially chosen for their depth of flavor, aroma, and texture. From provolone, to mozzarella, to premium cheese blends, Raffinato offers a complete line of Wisconsin cheeses to meet the needs of various authentic dishes.
• Whole Milk
• Part Skim
• Loaf
• Feather Shred
The Silver Source® brand was created to serve operators looking for core Italian cheese blends that meet the needs of most pizza consumers. It maintains a quality reputation that helps create a connection between pizza makers and their everyday guests.
• Part Skim
• Regular Shred
• Provolone Feather Shred
FOR SOMETHING DIFFERENT:
High-quality dairy products crafted with techniques from America’s rich farming tradition.
• Brie
• Goat Cheese
The comprehensive portfolio of Performance Foodservice exclusive brands can help you with any cheese solutions — for pizza, Italian cuisine, and beyond. This includes products found in our staple brands like West Creek®, specialty brands such as Magellan®, and Hispanic-inspired items including Contigo® Shredded and Block Cheeses. Others include: A Performance
A line of easy melting shredded cheeses made with Hispanic restaurants in mind.
• Unique Shredded Styles and Blends
A brand committed to plant-based alternatives.
• Vegan Mozzarella Shreds
Rice, MN
Located in the heart of the Midwest dairy region in Rice, Minnesota, our Northland cheese facility can create custom cheese blends, unique to your operation. With the capacity to produce more than 100 million pounds annually, we can manufacture made-to-order shreds, dices, and signature blends to set your dishes apart from the competition.
HERE TO HELP!
Performance Foodservice is here to help you get your cheese right. Whether you are starting a new pizza restaurant, tweaking your current recipe, or just looking for a better choice — we can help. Your sales representative and our support staff would be happy to get you samples or provide suggestions to give you and your guests the ideal pizza experience.
If you’re having a difficult time deciding which cheese to use, you can test them out and see for yourself — make a pie keeping all the ingredients the same except the cheese blends and see what works best for you — or simply go through your preferences with your Performance rep. Quality and Service is our mission!
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