Food & Beverage

As diners develop more adventurous palates, mozzarella may be losing its monopoly as the go-to pizza cheese. This guide explores six non-traditional cheeses — from smoky Gouda to tangy Ricotta Salata —and the toppings that elevate them, offering pizzerias bold new ways to innovate and impress.

June 12, 2025 by Mandy Wolf Detwiler — Managing Editor, Networld Media Group

Mozzarella has long been the gold standard for pizza cheese, offering that perfect melty stretch and mild flavor that pairs well with just about any topping. In fact, according to CNBC, Americans consume 121 pounds of mozerella cheese annually. But are consumers getting tired of it? With more refined palates today than ever before, mozzarella just may not be cutting the pie in menu trends, so to speak.

Venturing into non-traditional cheese options can elevate your pizza to new culinary heights. These alternatives introduce diverse flavor profiles, from the smoky notes of Gouda to the tangy crumble of goat cheese, and unique textures, like the firm and salty bite of grilled Halloumi. By thoughtfully pairing these cheeses with complementary toppings, you can create a more complex and exciting pizza experience, transforming a familiar dish into an adventurous and personalized culinary creation that caters to a wider range of tastes and preferences.

Here, we take a look at six non-traditional pizza cheeses and the ingredients they pair well with.

Smoked gouda offers a rich, nutty and slightly sweet flavor with a distinctive smoky aroma as a non-traditional cheese. It melts beautifully and its unique taste would complement various toppings.

Consider using easy-to-source meats like bacon, pulled pork, Italian sausage, sopressata, chorizo, chicken (especially BBQ or roasted) and prosciutto.

Caramelized onions and mushrooms, roasted red peppers, spinach or arugula, sweet potatoes or acorn square and jalapenos are all vegetables that pair well with smoked gouda.

Sauces to consider include barbecue sauce, pesto, fig jam or spread, hot honey, garlic (roasted or minced) and truffle oil.

Goat cheese (chevre) has become less non-traditional in recent years, but it is still used far less than mozzarella. It has a tangy, earthy and often subtly sweet or tart flavor that stands in vivid contrast to traditional mozz.

Unlike cheeses that melt into a smooth, even layer, goat cheese tends to soften and become warm and spreadable, creating pockets of intense flavor and a more dynamic textural experience on the pizza, making it a favorite for those seeking a gourmet and less conventional pie.

Consider using prosciutto or bacon with goat cheese.

For vegetables, pile on the caramelized onions, figs, dates, roasted pears or apple, roasted butternut squash or sweet potato, spinach, mushrooms, olives, sun-dried tomatoes or artichoke hearts.

To add some herbs and freshness, consider fresh arugula, fresh bail, fresh thyme or rosemary. Sauces can include pesto, balsamic glazes or nuts (be sure to add an allergy warning to your description).

When constructing these, remember that goat cheese doesn't typically melt into a smooth, even layer. It softens and becomes warm and creamy, creating pockets of flavor. You can dollop it, crumble it or spread it lightly before adding other toppings.

Halloumi is a unique and exciting cheese for pizza because of its high melting point. It won't melt into a gooey layer like mozzarella; instead, it retains its shape and develops a crispy, golden-brown crust with a soft, slightly chewy interior when cooked. Its flavor is salty, tangy and sometimes described as mildly feta-like. Because of these characteristics, Halloumi works best as a "topping" rather than the primary cheese, often alongside a base of a melting cheese like mozzarella.

Pizza ingredients include Mediterranean and bright flavors like cherry tomatoes, olives (Kalamata or green) fresh mint, roasted red peppers, artichoke hearts, red onion and capers all work well with Halloumi.

For some sweet and savory contrasts, try fig jam or fresh figs. The sweetness of figs creates a sweet and savory balance with the salty Halloumi.

Honey or hot honey after baking can enhance the subtle sweetness of the cheese and create a delicious glaze.

Roasted sweet potatoes or butternut square are great in the fall and add a soft texture, a nice contrast to the firm, salty Halloumi.

Prosciutto adds a layer of savory complexity, and chicken (especially grilled or roasted) can be a lean protein that takes on the flavors of the other ingredients as well.

Taleggio is a semi-soft, washed-rind cheese from Italy. It has a pungent aroma but a surprisingly mild, fruity and slightly tangy flavor. It melts well and contributes a creamy, almost buttery richness to the pizza. When using Taleggio, it's often best to combine it with a small amount of mozzarella to get some of that classic pizza stretch, while letting the Taleggio contribute the bulk of the unique flavor.

Earthy and Umami-rich flavors pair well with Taleggio. Mushrooms, especially wild or earthy varieties, are perhaps the most classic pairing for Taleggio. Sautéed mixed mushrooms like cremini, shiitake, oyster or even porcini bring out the earthy, savory notes in the cheese.

Truffle, via oil or shavings, offers an aromatic experience. Thinly sliced and lightly roasted or blanched potatoes provide a hearty base to a Taleggio pizza. Asparagus that has been grilled or roasted can add a fresh, slightly bitter and earthy dimension. Consider a white pizza with potatoes, Taleggio, rosemary and garlic.

Don't overdo the base when using Taleggio. A simple olive oil base (consider garlic-infused!) allows the cheese's flavor to shine. Light tomato sauce, one that is not overly acidic, will not overpower the cheese if used in moderation. And a white bean puree (a white bean and garlic spread) will provide a creamy, mild backdrop for the Taleggio.

Prosciutto, pancetta or guanciale and Italian sausage (try spicy to bring out the Taleggio's flavors) all pair well with the cheese's creaminess.

Feta has become more commonplace than it used to be. It is salty, tangy and crumbly and often used as a topping on Greek- or Mediterranean-style pizzas. Feta is best added towards the end of the baking process or even after, as it warms through without fully melting, preserving its unique texture and flavor. It's often used as a topping in addition to a base layer of mozzarella for melt and structure.

Tomatoes (cherry or Roma) are fantastic with feta. Red onion, Kalamata olives, roasted red peppers, artichoke hearts, bell peppers and zucchini can all add freshness to feta that has been crumbled over a pizza.

Fresh oregano is a staple of Greek cuisine. Fresh basil adds a sweetness that pairs well with the saltiness of feta. Garlic adds savory flavor to a Mediterranean pizza, while fresh dill, less common on pizza, can add a bright, anise-like note that pairs well with feta.

Consider grilled chicken, ground or shredded lamb or mild or spicy sausage when adding meat to a feta pizza.

An olive oil and garlic base lets the saltiness of the feta cheese shine through, as does pesto. If you're using tomato sauce, use it sparingly – it can overpower the cheese and other ingredients.

Finally, a Balsamic glaze adds sweet and tart acidity that can brighten a feta pizza. Sundried tomatoes in a paste or spread, or julienned whole pieces of sundried tomatoes in oil or water can add a tomato flavor without overpowering the cheese.

Ricotta Salata is a firm, salted, aged and pressed version of ricotta. It is not designed to melt and become gooey like mozzarella. Instead, shave or crumble it over a pizza after baking or towards the very end as a finishing cheese.

Cherry tomatoes, fresh arugula, fresh basil, and lemon zest are all ingredients that contrast well to the distinctly salty, slightly milky and tangy flavor of Ricotta Salata.

Broccoli rabe, spinach mushrooms and artichoke hearts also pair well with Ricotta Salata.

Consider prosciutto, sauteed garlic, sun-dried tomatoes and Kalmata olives.

For the base, olive oil allows the Ricotta Salata's flavor to truly shine. Light tomato sauce won't overwhelm the more subtle flavors of the cheese and other toppings. Pesto, especially fresh, vibrant house-made, can provide an herbaceous foundation.

Cheese doesn't have to be boring. Consider these six cheeses and watch your profits shine.

About Mandy Wolf Detwiler