The Standard Papa John's Cheese Blend
The foundation of the classic Papa John's pizza topping is a carefully constructed blend built around part-skim mozzarella cheese. This type of mozzarella is a popular choice for pizzas in the fast-food industry because its lower fat content helps it melt evenly without releasing excessive oil during cooking. The primary ingredients listed for this blend are part-skim mozzarella cheese (made from pasteurized milk, cultures, salt, and microbial enzymes), modified food starch, cellulose powder (added to prevent caking), and whey protein concentrate.
- Part-skim mozzarella cheese: The main component, providing the classic melt and stretch that is characteristic of pizza cheese. Papa John's uses a microbial enzyme, not animal rennet, for this specific cheese.
- Modified food starch: This ingredient helps to stabilize the cheese, particularly for preventing clumping and retaining moisture during the cooking and cooling process.
- Cellulose: A common anti-caking agent added to many shredded cheese products. It helps keep the cheese shreds separate and free-flowing, both in the packaging and as it melts on the pizza.
- Whey protein concentrate: Included to help manage the moisture content and texture of the final melted cheese.
- Sodium citrate: An emulsifying salt that helps to stabilize the cheese and ensure a smooth, even melt.
Specialty Cheese Blends and Products
Beyond the standard pizza, Papa John's utilizes several distinct cheese blends for its other menu items. This allows for a wider range of flavors and textures to complement different products, from cheesy breadsticks to specialty pizzas.
The Three Cheese Blend This blend is often featured on certain recipes and sides to add a more complex, nutty, and savory flavor profile.
- Provolone cheese (with smoke flavor)
- Fontina cheese
- Asiago cheese
The Parmesan/Romano Blend This blend, typically used as a finishing sprinkle, adds a sharp, salty flavor to enhance the overall taste.
- Parmesan cheese
- Romano cheese
The Seven-Cheese Stuffed Cheesesticks For this premium side item, Papa John's combines a more extensive variety of cheeses for a rich and indulgent taste. The blend includes:
- Mozzarella
- Asiago
- Fontina
- Provolone
- Cheddar
- Parmesan
- Romano
Comparison of Papa John's Pizza Cheese vs. Fresh Mozzarella
| Feature | Papa John's Pizza Cheese Blend | Fresh Mozzarella | Purpose in Pizza |
|---|---|---|---|
| Texture | Firm, shredded, low-moisture | Soft, delicate, high-moisture | Melts evenly, avoids excessive sogginess |
| Flavor | Mild and savory with additives | Creamy and milky | Provides a balanced base flavor |
| Melt | Stretchy with uniform coverage | Tends to pool water and create bubbles | Ideal for full pizza coverage and appealing cheese pull |
| Longevity | Processed for extended shelf life | Extremely perishable | Suitable for mass production and distribution |
| Ingredients | Pasteurized milk, cultures, enzymes, additives like starch and cellulose | Pasteurized or raw milk, cultures, enzymes, salt | Additives ensure consistency and performance |
Rennet Sourcing and Vegetarian Information
The Vegetarian Resource Group (VRG) confirmed with Papa John's in 2020 that the mozzarella cheese used on their standard pizzas is made with microbial enzymes, making it suitable for vegetarians. However, this is not true for all products. The two- and three-cheese blends, containing Parmesan, Romano, Asiago, Fontina, and Provolone, were confirmed to contain animal-derived rennet at that time, though practices may change. This is a crucial distinction for customers following a vegetarian diet.
How the Cheese Is Processed for Performance
The cheese used by large pizza chains like Papa John's is not the same as the fresh mozzarella found in a grocery store. It is specifically formulated and processed to achieve a desirable melting performance under intense heat. During processing, milk is fermented, concentrated, and then the curd is handled to achieve the desired moisture content. The addition of anti-caking agents like cellulose helps the pre-shredded cheese remain separate, ensuring an even, consistent layer on the pizza.
This careful formulation is what allows the cheese to melt into that signature gooey, stretchy blanket rather than burning or releasing excessive moisture. The use of additives ensures consistent results across all locations and batches, a necessity for a large-scale operation.
Conclusion
In summary, what is Papa John's cheese made of is not a simple question with a single answer. The standard pizza cheese is a part-skim mozzarella blend enhanced with additives to ensure consistent performance. For specialty items, various other cheese blends featuring Parmesan, Romano, Asiago, Fontina, and Provolone are used. Vegetarians should be aware that while the standard mozzarella uses microbial enzymes, other specialty blends may contain animal-derived rennet. The composition is a result of careful food science, designed to deliver a specific, consistent product every time you order.
For additional vegetarian insights on Papa John's ingredients, you can read the report from The Vegetarian Resource Group.
