Students from Bryony James of the Research Center for Surface and Materials Science at Auckland University received a Study figured out the perfect cheeses for the tastiest looking pizza. Cheddar, the milder Colby cheese and Edammer don't bubble, Swiss Gruyère, Italian Provola and Emmentaler melt without burning and mozzarella bubbles nice bubbles.
The researchers, led by Bryony James, director of the Research Center 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.
Journal of Food Science - Take 5 for Food Science: Bryony James, PhD
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