Studenten von Bryony James des Research Centre for Surface and Materials Science an der Uni Auckland haben in einer Studie die perfekten Käsesorten für die am leckersten aussehendste Pizza herausgefunden. Cheddar, der mildere Colby-Käse und Edammer blubbern nicht, Schweizer Greyerzer, italienischer Provola und Emmentaler schmelzen, ohne zu verbrennen und Mozzarella blubbert schöne Käseblasen.

Science of Pizza-Cheese

The researchers, led by Bryony James, director of the Research Centre for Surface and Materials Science at the University of Auckland in New Zealand, used a machine equipped with a high-resolution camera and image analysis software to quantify how each cheese browned and blistered when cooked, and how each cheese’s unique qualities affected color uniformity.

The results: cheddar, Colby and Edam were best if blistering is a concern, while Gruyere, provolone and Emmental melted without burning and turning brown, making them all good choices to go with the easily blistering — but extremely popular — mozzarella.

Video Thumbnail
Bryony James, PhD