15 Cheeses That Bring Serious Stretch To Your Slice

Few things make me happier than pulling a slice of hot pizza and watching the cheese stretch like warm taffy. That gooey, melty moment isn’t just satisfying—it’s proof that the right cheese can turn a good pie into a perfect one.

Over the years, I’ve melted, grated, and torn my way through cheese after cheese in search of the ultimate stretch.

These 15 picks never let me down when it comes to flavor and drama.

1. Whole Milk Mozzarella

The king of the cheese pull, this one melts smooth and stretches like a dream. Its creamy richness clings to hot crust and tomato sauce like a hug.

I always choose whole milk over part-skim when I want that satisfying, elastic finish. There’s a reason it’s on nearly every classic slice.

2. Fresh Mozzarella

Soft, white, and stored in water, this mozzarella melts into puddles instead of strings—but oh, what puddles. The flavor is milky and mild, perfect with fresh basil and olive oil.

I like tearing it by hand for rustic chunks. It doesn’t brown much, but when you want elegance, it’s the move.

3. Provolone

Sharp but smooth, provolone brings boldness and body without overpowering the sauce. It stretches well, especially when layered under mozzarella for extra depth.

It is great on Sicilian-style pies or white pizzas. Melted provolone has a creamy chew that stays with you.

4. Fontina

Creamy with a nutty, slightly funky finish, Fontina melts beautifully and stretches more than you’d expect. It’s often overlooked, but I find it shines in pan pizzas or deep-dish where its flavor can hang around.

Mix it with mozzarella for a grown-up upgrade that still stretches like crazy.

5. Monterey Jack

Mild but surprisingly gooey, Jack cheese melts into smooth strands that glide across a hot slice. It doesn’t bring much tang, which makes it a great supporting player.

Use it on pies with spicy toppings—think jalapeños or sausage—because it cools things down while still putting on a show.

6. Gouda

Young Gouda melts like a charm, with long ribbons of cheese and a sweet, smoky undertone. I slice it thin and layer it under other cheeses to sneak in extra richness.

When it gets bubbly, the edges crisp while the center stays stretchy. It’s like smoky mozzarella’s cooler cousin.

7. Taleggio

This Italian washed-rind cheese smells bold but melts into creamy, stretchy gold. Its funky flavor adds a punch to any pie, especially ones topped with mushrooms or prosciutto.

I use it sparingly—but when it’s hot and stringy, it’s unforgettable. Just be ready for that distinct aroma.

8. Scamorza

A semi-soft, aged cousin of mozzarella, Scamorza has more character and a firmer bite. It melts slowly, pulling into stretchy strands that snap just at the right moment.

The smoked version adds depth to grilled or oven-fired slices. It’s my go-to when I want drama without mess.

9. Burrata

Cream-filled and ultra-luxurious, Burrata doesn’t stretch in the traditional sense, but tear into it on a hot pie and you’ll get ribbons of creamy goodness.

The outer shell melts gently while the inside stays oozy and rich. I love draping it over arugula-topped pizza right out of the oven.

10. Low-Moisture Part-Skim Mozzarella

Reliable and efficient, this is the cheese most pizzerias swear by. It melts evenly, stretches long, and browns just right. The flavor is mild, but it plays well with strong toppings.

For classic, golden-brown pizza that pulls clean and bites clean, this one gets the job done every time.

11. Asiago (Mild)

Younger Asiago still brings the pull, with a salty finish and a tender melt. I shave it thin and layer it with milder cheeses for added depth.

The flavor stands out just enough to surprise you without stealing the spotlight. When melted, it gets stringy with a toasty edge.

12. Oaxaca Cheese

Known as “Mexican mozzarella,” Oaxaca unravels like string cheese and melts into gorgeous, chewy strands. I pull it apart and scatter it over flatbreads or cast-iron pizzas.

It stretches like a champ and holds its shape just long enough for that picture-perfect pull. Soft, stretchy, and slightly buttery.

13. Gruyère

Melty and mellow with a hint of sweetness, Gruyère brings elegance to the cheese pull. It’s not as stretchy as mozzarella, but when hot, it forms soft, gooey webs that taste like toasted nuts and cream.

I like it on caramelized onion or potato-topped pies for something extra cozy.

14. Muenster

Bright orange edges and a soft, creamy body make Muenster a sneaky star. It melts evenly and stretches in thick, gooey strands. The flavor is mild with just a hint of funk.

When I want a cheese that won’t overpower the slice but still brings serious melt, this is it.

15. Havarti

Creamy, rich, and almost buttery, Havarti goes from firm block to stretchy melt in seconds. I love it with veggie pizzas—its mellow flavor blends beautifully with roasted peppers or spinach.

The texture stays soft and stretchy, even as it cools. Plus, it’s easy to slice and melts like a dream.