If you've ever stood in the cheese aisle trying to decide between mozzarella and cheddar for pizza night, you're not alone — it's one of the most debated questions in Pakistani kitchens. Mozzarella cheese gives you that iconic stretch everyone associates with a "proper" pizza. Cheddar cheese gives you the sharper, more savoury punch a lot of Pakistani households actually prefer, especially with spicier toppings. The truth is, neither one wins on its own — and that's exactly why Achha Foods built its Pizza Cheese Shredded 70/30, a blend of 70% mozzarella and 30% cheddar, instead of picking a side.
We've been making dairy products since 1940, and pizza cheese has genuinely been one of our most requested categories on Achha eMart — people want the stretch, but they don't want to give up the flavour. So let's actually settle the mozzarella vs cheddar debate, look at what's happening chemically when each one hits the oven, and then get into how to use Achha's 70/30 cheese blend to make a pizza good enough to make you skip delivery altogether.
The Real Difference Between Mozzarella and Cheddar on Pizza
This isn't just a taste preference — it comes down to how each cheese behaves under heat.
Mozzarella cheese is made through a process called pasta filata, where the curd is stretched and kneaded in hot water. That's literally what gives it the elastic, stretchy structure everyone loves in a cheese pull. It's also lower in fat separation, meaning it melts smooth instead of turning oily. The trade-off is that on its own, mozzarella cheese can taste fairly mild — great texture, but not a lot going on flavour-wise.
Cheddar cheese is a firmer, aged cheese with a much sharper, tangier profile. It brings the depth that mozzarella lacks. But cheddar cheese has a real weakness on pizza: at high heat, it can break — the fat separates from the solids, and you end up with a greasy, oily top instead of a clean melt. This is why cheddar alone is rarely used as a full pizza topping; it needs to be balanced or protected by another cheese, and it performs best when it's not the only thing dealing with direct oven heat.
This is exactly the problem Achha's 70/30 cheese blend is built to solve. The higher mozzarella ratio protects against that oily breakdown, while the 30% cheddar still comes through with real flavour instead of pizza tasting like plain melted string. It's the same logic professional pizzerias use — mozzarella as the structural base, cheddar as the flavour layer.
Why 70/30 Specifically
A lot of people assume more cheddar cheese equals more flavour, but push past a 30% ratio and you start running into that greasy separation issue more often, especially in a home oven that may not hold heat as evenly as a commercial pizza oven. 70/30 keeps mozzarella cheese firmly in control of texture and melt behaviour, while still letting cheddar's flavour come through in every bite. It's a ratio, not a random number — and it's why Achha Pizza Cheese Shredded 70/30 performs consistently whether you're making a classic Margherita or a fully loaded chicken tikka pizza.
Does This Actually Matter for Different Tastes Across Pakistan?
Yes, honestly, more than people expect. Preferences shift a fair amount city to city — spicier, bolder flavour profiles tend to be more popular in some regions, while others lean toward a milder, creamier bite. A 70/30 cheese blend is deliberately built to sit in the middle of that range, so it works whether you're topping it with mild vegetables or something with real heat, without the cheese either disappearing under strong toppings or overpowering delicate ones.
How to Use Achha 70/30 Pizza Cheese for a Restaurant-Style Pizza at Home
Defrosting it properly matters more than people think. Move it from the freezer to the fridge and let it thaw slowly for 6–8 hours or overnight — this keeps the shreds separate instead of clumping into a wet mass. Skip the microwave; it starts melting the cheese unevenly before it's even on the pizza. If there's any condensation once thawed, blot it gently with a paper towel, and let it sit at room temperature for 15–20 minutes before topping your pizza so it melts evenly instead of leaving the crust underdone. For a more in-depth explanation, please check out our page.
Use 150–200g for a 10–12 inch base, spread evenly to the edges. Too little leaves dry patches; too much makes the middle soggy instead of golden.
The Recipe
Makes: one 10–12 inch pizza | Prep: 20 min (plus dough resting) | Bake: 10–12 min
Dough: 2 cups flour, 1 tsp instant yeast, 1 tsp sugar, ½ tsp salt, 1 tbsp olive oil or melted Achha Desi Ghee or Achha butter, ¾ cup warm water
Base: ½ cup tomato-based pizza sauce, 1 tsp dried oregano, ½ tsp garlic powder or 2 cloves minced garlic
Topping: 150–200g Achha Pizza Cheese Shredded 70/30, thawed, plus toppings of choice
1) Mix warm water, sugar, and yeast — let it sit 5–10 minutes until frothy. Add flour, salt, and oil, knead 8–10 minutes until smooth. Rest in a warm spot for an hour until doubled.
2) Roll out into a 10–12 inch round and transfer to a greased pan or tray.
3) Preheat your oven to 220–250°C — a hot oven is what gives you that golden, blistered top instead of a pale, chewy crust.
4) Mix the sauce with oregano and garlic, spread evenly, leaving a small crust border.
5) Add toppings first, then finish with the cheese spread evenly to the edges — this order gives you an even, golden melt instead of exposed, dried-out toppings.
6) Bake 10–12 minutes until the crust is golden and the cheese is fully melted with light golden spots.
7) Rest 2–3 minutes before slicing so the cheese sets and your slices hold together.
Check out our mini pizza recipe as well!
No oven? This works on a tawa over low-medium heat with a lid on — just watch the base so it doesn't burn before the cheese melts through.
Toppings that work well with the 70/30 cheese blend: chicken tikka or fajita, beef pepperoni, jalapeños and green chilies, caramelized onions and bell peppers, sweet corn, mushrooms, fresh basil and oregano for a Margherita-style version.
Leftover cheese? Refrigerate in an airtight container and use within 3–4 days — stuffed into parathas, over baked pasta, on a quick quesadilla, mixed into an omelette, or melted over a grilled sandwich.
Frequently Asked Questions
1. Is mozzarella or cheddar better for pizza?
Neither wins outright — mozzarella cheese gives the stretch and clean melt, cheddar gives sharper flavour but can turn oily under high heat. A blend, like a 70/30 mozzarella-cheddar ratio, gets the benefits of both without the drawbacks.
2. Why does cheddar cheese turn oily or greasy on pizza?
Cheddar cheese has a higher fat content and a different protein structure than mozzarella, so under high oven heat it can separate — the fat splits from the solids, leaving a greasy top instead of a clean melt.
3. What is the best cheese ratio for homemade pizza?
A 70% mozzarella cheese to 30% cheddar cheese ratio is commonly used by pizzerias because it balances mozzarella's melt and stretch with cheddar's flavour, without cheddar's fat separation becoming a problem.
4. How do you defrost shredded pizza cheese properly?
Thaw it slowly in the refrigerator for 6–8 hours or overnight rather than using a microwave, which melts it unevenly before it even reaches the pizza.
5. Why is my pizza cheese watery or oily after baking?
This usually comes from adding cheese while it's still very cold, baking at too low a temperature, or using too much cheese. Room-temperature cheese and a hot oven (220–250°C) help prevent it.
6. How much cheese should go on a 10-inch pizza?
150–200 grams of shredded cheese is generally the right amount for even coverage without making the base soggy.
7. What toppings pair best with a mozzarella-cheddar cheese blend?
Chicken tikka, beef pepperoni, jalapeños, sweet corn, mushrooms, and caramelized onions all work well, since the cheddar in the blend holds its own against bolder, spicier flavours.
8. Can you refreeze shredded cheese after it's been thawed?
It's not recommended — refreezing affects both texture and moisture content. Only thaw the amount you plan to use.
9. Where can I buy pizza cheese online in Pakistan?
Achha Pizza Cheese Shredded 70/30 is available on Achha eMart in multiple pack sizes, with delivery across Lahore and other major cities in Pakistan.
10. Why does restaurant pizza cheese melt better than homemade?
It's usually a combination of cheese ratio, cheese quality, and oven temperature — commercial ovens run much hotter than home ovens. Using a pre-balanced blend like Achha's 70/30 or our other blends, along with preheating your oven as hot as it will go, closes most of that gap.
