Welcome to La Capannina’s blog about all things pizza and Italian! We’re glad you’re here. At La Capannina in Holtsville, we’re passionate about Italian food and culture, especially when it comes to pizza. In our blog posts, you’ll learn more about the history of pizza, traditional and unusual toppings for pizza that you’ll love, and everything you never knew you wanted to know about Italian restaurants and food.

Today, though, we’re going to discuss six cheeses you should try on your pizza. There are so many cheeses out there, and let’s be honest: we love them all. However, certain flavors or textures won’t work the best on your pizza so go ahead and save those for your charcuterie boards, salads, and sandwiches. Below are the six cheeses you should definitely try when making homemade pizza or when you come into our restaurant.

Low-Moisture Mozzarella

A fresh, wet mozzarella isn’t actually ideal for most pizzas. It’s still wonderful on Neapolitan-style pizzas of course, but its moisture can actually make the dough of your pizza soggy. When you use a dense, dry, aged mozzarella, you’ll get a cheese that won’t puddle and melts better. If you just can’t bear to part with your ball of white mozzarella, then consider doing a combination of the two.


This dutch cheese is a favorite for lots of dishes, but not seen too often in pizzas. The mild, yellow cheese has a smoky, buttery flavor that pairs excellently with shredded BBQ chicken or pulled-pork pizzas. Bring the nutty, caramel-like taste out more with an aged gouda.


This Italian whey cheese is creamy and mild, while still adding great flavor to a pizza. Spread it onto your pizza like a sauce, dollop on your pizza that has a tomato sauce base, or combine it with your favorite mozzarella. Throughout your pizza you’ll get sweet, surprising bites of creaminess and flavor.


This hard yellow cheese that originated in Switzerland (where the name came from) has a savory, nutty flavor that you’ll love. Even better? It’s known for its characteristic melting ability. When you’re craving a pizza with melty, gooey cheese that’ll melt in your mouth, gruyère is an option that will serve you well.


You love your asiago bagels, so why wouldn’t you love a pizza covered in this cheese made from cow’s milk? Opt for the fresher version rather than the aged, dry version because it will melt better. The nutty, salty flavor of this cheese is ideal for your favorite vegetable pizzas.

Goat Cheese

Though it won’t melt quite like other cheeses, the unique, tangy flavor of goat cheese will have you going back for seconds (or more — we won’t judge). Drop the crumbled goat cheese over your caramelized onion pizza or your pizza full of spinach, mushrooms, red onions, and bell peppers and you’ll enjoy its strong, tangy flavor every few bites.

When you’re looking for authentic Italian pizza or need a gluten-free Italian restaurant, look no further than La Capannina in Holtsville. The majority of our pizzas use the tried-and-true mozzarella, but we love to throw in a good romano or ricotta or experiment with others. Our Italian restaurant will take care of you on pizza night — and on every other night of the week. Whether you’re dining in or ordering out, we’ll give you a cheesy pizza you can’t resist.