Whether it’s spicy pepper jack or smooth Parmesan, there’s no denying that we love cheese. The elasticity and melt of that classically stringy mozzarella are unparalleled. But sometimes, we need a mozzarella alternative: maybe we want to change our dietary plan, get our cheeses on without the lactose, or need a mozzarella substitute in the supermarket aisles.
The All-Around Melter: Provolone Cheese
Provolone cheese is a great alternative if you want a mozzarella replacement with a similar texture and melt. This semi-hard cheese is great for melting and stretching, just like mozzarella. Provolone pairs nicely with various foods with a milder flavor and subtle smoky tang. Use aged provolone for a sharper flavored cheese, or go with Dolce Provolone for a milder cheese.
The Budget-Friendly Choice: Cheddar Cheese
Look to cheddar cheese for a more economical (and still sharper) alternative to mozzarella. It doesn’t stretch the same way but melts nicely and makes a good stand-in for challah french toast or baked mac and cheese. Opt for a young cheddar for a mild flavor or an aged cheddar for a bite, and feel free to let this one shred naturally rather than buying the pre-shredded stuff: it melts better that way.
The Vegan Option: Plant-Based Alternatives
this should not worry vegans or those who must avoid dairy products: many plant-based kinds of cheese are now available that make excellent alternatives to mozzarella: soy cheese shreds, almond cheese shreds, cashew cheese shreds, and all other non-animal cheeses can provide an excellent melt and gently stretch that is very close to your traditional mozzarella. Simply experiment with the many brands and varieties available to find what suits your culinary needs and tastes.
A Touch of Italy: Considering Other Cheeses
When making a pizza, I always recommend trying provolone, cheddar, or even a vegan cheese, too. There are other worthy additions to one’s arsenal of Italian cheeses, but mělange is another story. Your mozzarella alternatives get more interesting. You may have had a dish of quesadillas with some melty cheese or baked pasta casserole.
For something like that, you may wish to try Monterey Jack: it melts better and adds another texture to your dish. My favorite mozzarella substitute is fontina. It melts better than mozzarella, so it can be a better match in most dishes. But it is also nuttier, with a tender, almost gooey border to its melt. We are fond of fontina on pizza or pasta.
And then there is ricotta salata: it has a salty taste; it adds a milky, almost nut-browned binding to your fare, but it does not melt much.
Choosing Your Substitute: Factors to Consider
But this recipe acts as a good guide: when choosing a substitute for that delicate mozzarella, take the texture into consideration, think about the implication of flavor and the taste profile that goes best with your dish and, of course, any special dietary needs pertinent to you, along with the availability of cheese in your area. If you don’t mind the extra work, shredding cheese fresh from its block – whether it’s mozzarella or not – will always be better than pre-shredded squares and triangles.
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