Cheese | Vegetarian

Fat Italian Cheese Blend

Mixed dairy species Allergens: Milk
Fat Italian Cheese Blend

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Cow's Milk, Goat's Milk, Sheep's Milk

The Forktionary Angle

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Definition

A pre-shredded or grated mix of various Italian cheeses, typically including mozzarella, provolone, parmesan, and romano, used for melting or topping.

Sensory Profile

TasteSalty, Umami, Milky, Tangy
TextureMelty, Stringy (when hot), Firm (when cold)
AromaDairy, Pungent, Milky
AcidityMedium

Technical Metrics

Nutrition Facts

Per 28g (1/4 cup)
Calories380 kcal
Total Fat30 g
Saturated Fat20 g
Trans Fat1 g
Cholesterol90 mg
Protein25 g
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars1 g
Calcium700 mg
Iron0.2 mg
Potassium100 mg

Chef’s Secret

For a perfect melt on pizzas or casseroles, apply the cheese blend in the last 10-15 minutes of cooking to prevent over-browning and maintain chewiness.

Substitutions

Best Match

Mozzarella and Parmesan Blend (DIY)

1:1

Recreates the core flavors and melting properties with fresh ingredients.

Provolone Cheese

1:1

Good melting and mild savory flavor, less complex than a blend.

Cheddar and Monterey Jack Blend

1:1

Non-Italian melting cheese option, different flavor profile.

Nutritional Yeast (for flavor only)

1:1 (as topping)

Dairy-free option for cheesy, umami flavor, but no melting properties.

Buying Guide

Opt for blocks of cheese to shred yourself for superior melting and flavor. If buying pre-shredded, check for anti-caking agents that can hinder melt. Always check the ingredients list.

Flavor Pairings

Pizza Lasagna Pasta bakes Baked Ziti Garlic bread Casseroles.